{"id":4727,"date":"2025-02-03T12:57:34","date_gmt":"2025-02-03T12:57:34","guid":{"rendered":"https:\/\/blog.theblyde.com\/?p=4727"},"modified":"2025-02-03T12:57:34","modified_gmt":"2025-02-03T12:57:34","slug":"review-das-blum-restaurant-innsbruck-austria","status":"publish","type":"post","link":"https:\/\/blog.theblyde.com\/?p=4727","title":{"rendered":"Review: Das Blum Restaurant, Innsbruck, Austria"},"content":{"rendered":"
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In a city surrounded by towering Alpine peaks and with its culinary traditions steeped in hearty meat and cheese, Das Blum stands out as a refreshing alternative. This vegetarian restaurant in Innsbruck showcases the humble vegetable as a star performer. With a modern philosophy rooted in sustainability, locality and creativity, read on to discover why we recommend a visit to Das Blum to discover what vegetarian dining can be.<\/p>\n

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The food<\/h2>\n

The menu is all in German but thanks to a combination of our waitress having a degree in English, and using Google Gemini to aid with translation, we were able to make informed choices.<\/p>\n

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We opted for the sharing menu and began proceedings with some bread and a lovely chutney but I can\u2019t for the life of me remember what was in it\u2026 aubergine, maybe? All I do remember was that it was extremely tasty!<\/p>\n

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For our appetiser, we had a roasted Brussels sprouts salad with chestnuts, shallots, quince jelly and maple vinaigrette. Who knew vegetarian food \u2013 and Brussels sprouts in particular \u2013 could taste this good?!<\/p>\n

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Our main course consists of a series of sharing plates, starting with some delicous celery root fritters with potato-grauk\u00e4se filling, fried onions, nut butter and egg yolk.<\/p>\n

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Along with this we have a wirsing roulade (a traditional German dish made by wrapping a filling in wirsing, which is the German word for savoy cabbage) with potato-mushroom-walnut filling, pear-beurre blanc, kale chips<\/p>\n

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Perhaps the best dish of all was the braised red cabbage with a red wine foam, apple-horseradish ragout and walnut crunch. <\/p>\n

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According to the menu, we were due a side dish of creamy parsnip pur\u00e9e with a caper-lemon-garlic oil, but they had run out so it was substituted with some roasted potatoes with kimchi seasoning. I could very easily turn veggie if vegetarian food this good was easy to come by!<\/p>\n

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And the best is left to the end. For dessert, it\u2019s \u201cArmer Ritter\u201d which literally translates to \u201cPoor Knight\u201d but is a common name for \u201cPoor Man\u2019s Bread Saver\u201d, made with sourdough bread, and served with vanilla, peanut ice cream, salted caramel and peanut crumble \u2013 a fitting finale to an unforgettable meal.<\/p>\n

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The chef<\/h2>\n

At just 26 years old, Matteo Wawerla has already established himself as a visionary in Tyrolean cuisine. Born in Kiel and trained in the art of blending international influences with regional traditions, Matteo\u2019s philosophy is evident in every plate at Das Blum. His commitment to local ingredients, combined with innovative techniques like fermenting and sous vide, transforms vegetables into culinary masterpieces. Matteo describes his style as \u201cmodern tavern cuisine,\u201d and it\u2019s this ethos that drives Das Blum to reimagine Tyrolean classics with flair and finesse.<\/p>\n

The ambience<\/h2>\n

Das Blum enjoys a warm, lively energy. The dining room is bustling yet intimate, with the murmur of conversation creating a convivial atmosphere. Staff appear to have a genuine enthusiasm for the menu, and it\u2019s a testament to the restaurant\u2019s commitment to hospitality that we are made to feel at ease despite not speaking much German.<\/p>\n

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Everything you need to plan your trip in 2024<\/h2>\n<\/div>\n<\/div>\n<\/div>\n

The cost<\/h2>\n

The sharing menu, which includes a cover charge and still water, is priced at \u20ac45 per person.<\/p>\n

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The final verdict<\/h2>\n

In a city with no shortage of excellent dining options, Das Blum stands out as a true gem. Its inventive approach to vegetarian cuisine, paired with a dedication to sustainability and local produce, makes it a must-visit for food lovers of all persuasions, be they vegetarian or not. This was, without a doubt, the best meal during our time in Innsbruck.<\/p>\n

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Disclosure: Our trip was sponsored by Innsbruck Tourism.<\/em><\/p>\n

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Paul Johnson<\/h3>\n

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel \u2018Best Travel Influencer\u2019 Award from WIRED magazine. In addition to other awards, the blog has also been voted \u201cone of the world\u2019s best travel blogs\u201d and \u201cbest for luxury\u201d by The Telegraph.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Source: https:\/\/www.aluxurytravelblog.com\/2025\/02\/03\/review-das-blum-restaurant-innsbruck-austria\/<\/p>\n","protected":false},"excerpt":{"rendered":"

In a city surrounded by towering Alpine peaks and with its culinary traditions steeped in hearty meat and cheese, Das Blum stands out as a refreshing alternative. This vegetarian restaurant in Innsbruck showcases the humble vegetable as a star performer. With a modern philosophy rooted in sustainability, locality and creativity, read on to discover why […]<\/p>\n","protected":false},"author":1,"featured_media":4728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[88,89],"class_list":["post-4727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-innsbruck","tag-innsbruck2025"],"_links":{"self":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/4727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4727"}],"version-history":[{"count":0,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/4727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/media\/4728"}],"wp:attachment":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}