Review: Das Blum restaurant, Innsbruck, Austria

In a town surrounded by the Alpine Towering and its culionity culture entered cheese and cheese, Das Blum is prominent as another resurrection. This vegetable restaurant in INNSBRUCK indicates humble vegetables as a star. Modern philosophy focuses on the control, location and art, read to find out why we recommend visiting Das Blum to find out what foods are.

Food

The menu is all German but because of the consolidation of our server to have a degree in English, and uses Google Gemini to help translate, we were able to make informed decisions.

We have chosen the Share menu and started the process of some bread and a good chutney but I can’t make my life remember what was … aubergine, maybe? Just I remember was that it was so nice!

With our appetetizer, we had fried brushzer sprouting the salad with chestnuts, soilots, quince berolly and maple vinaigrette. Who could eat vegetables – and the brussels sprout mainly – can taste this good?!

Our main course contains a series of plate sharing, from some root passengers with a piece of celery Celeck and fried onions, NATI butter and egg.

And this we have WIRSING ROULADE (German traditional meals made by wirsing, which is the German Savish Name) with Potato-Mushroom to fill, Kale Chips to fill, Chips of Kale

Perhaps the best meal was a red cabbage raised with red foam, Apple-Horseradish Ragout and Walnut Crunch.

According to the menu, we were expecting a meal on the Creamry Parsnip Purée with Capper-lemor-dressing. I can easily turn veggie easier when eating vegetables this good was easy to come!

And the good is left until the end. In the dessert, “circularly the” literal translation of the poor Knight “but the common name” of vanilla bread, is salted by the caramel, a ready caramel – a healthy food.

Chef

In just 26 years, Matteo Wewerla has already settled as a Tyrolean Cuisine’s vision. He was born in Kiel and was trained for the art of integrating overseas of the provinces, Mattoo philosophy is evident in the entire plate in Das Blum. His commitment to local ingredients, combined with new strategies such as opening and vousing, changing vegetables into culinary art expert. Matteo describes his style as a modern “cuisine,” and these are the Ethos organs that run Das Blum to update Tyrolean Flair and penalty.

Ambience

DAS blum enjoys warm, fun force. The dining room is busy but close, in the moaning of the conversation and forms a simple air. Employees seem to be active of menu, and it is proof of the commitment of the foods of hospitality that is freely made even though they do not speak much.

Cost

Share menu, including charging cover still still, there is a price for € 45 per person.

Final decision

In a very meaningless city with the best restaurants, Das Blum is prominent as a treasure. Its its diet gardening cuisine, published by dedicating them in the environment and production, making it a food work for all alloboms, can be a vegetarian or not. This was due to a doubt, a wonderful meal in our time in Insbruck.

Disclosure: Our trip was sponsored by the Innsbruck Tourism.

Paul johnson

Paul Johnson is a luxury movie editor and work in a travel industry for more than 30 years. He is the winner of new things to get the Travel Travel Influencer ‘in a string magazine. In addition to some prizes, the blog also vote “one of the best blogs in the world” and “best comfortable” is the telegram.