Wildling in Vienna-Josefstadt Focuses on Seasonal, Homemade Dishes with a Zero-Waste Concept
The tapas format invites sharing, tasting, and enjoying. The sustainable concept remains intact: handmade, regional, seasonal, and zero-waste. Pasta and bread doughs are prepared in-house, animals are purchased whole and fully processed to make stocks, for example, and vegetable peels are turned into chips and pestos, among other things. "What ends up in the compost for others becomes a delicacy here," it says in a press release. All utilized products come from small businesses in the region.
New Culinary Highlights at "Wildling Foods" in Vienna
The new menu features, for example, beetroot carpaccio with shallot vinaigrette and horseradish, barley risotto with Schlossberger Alt, wild garlic, and asparagus, as well as wild garlic dumplings with fermented wild garlic, Belper Knolle, and sage.
One can also look forward to new homemade lemonades and kombucha variations, as well as new signature cocktails and natural wines.
The concept is successful: "Wildling Foods" has already been awarded two toques by Gault Millau and two forks by Falstaff.
(Ed.)
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