The story
JOLA sits at Salzgries 15 in Vienna's 1010 district, where its vegan kitchen earned 16.5 points from Gault&Millau in 2026. Eight tables and a team that cooks and serves together give the room a relaxed, personal feel.
Jonathan Wittenbrink leads the kitchen, with Timea Hatalak as sous chef. Larissa Andres runs the dining room. The cooking builds depth from grilled mushrooms, fermented vegetables and layered textures rather than from stocks, and each evening brings a surprise menu of many small, carefully planned courses.
Reviewers single out a potato trio of dumplings with smoked tofu and roasted yeast, a borage soup, and morels with tarragon and Piedmont hazelnuts. Desserts such as canelé and citrus tartlets close the meal. Michelin lists the restaurant as Recommended for 2026.
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Vegan cuisine without the finger-wagging – Jola shows how it’s done. Larissa Andres and Jonathan Wittenbrink rely on bold flavors, precise craftsmanship, and a touch of nonchalance. Here, umami doesn’t come from bones, but from grilled mushrooms, fermented vegetables, and cleverly combined textures. Eight tables and a kitchen team that even joins in to serve. Vegan cooking here is done the way other indie bands write hits – with attitude, creativity, and without fear of rough edges. A quick preview: the potato trio in the form of dumplings with smoked tofu, croquette, leek, and roasted yeast, alongside a borage soup, sets a promising tone, followed by dim sum with kohlrabi and Thai basil. Morels with tarragon and Piedmont hazelnuts reveal depth, while pasta with white asparagus offers lightness. For the finale, canelé, nougat dumplings, and citrus tartlets prove that plant-based desserts can truly excel. The clientele is curious, open, and hungry – and leaves with the realization that plant-based dining isn’t about deprivation, but about creative freedom. Address: Salzgries 15, 1010 Vienna, Austria. Contact: 01 276 09 48 | contact@jola.wien | https://www.jola.wien/. Opening Hours: Wed–Sat 6–11 PM. Team: Jonathan Wittenbrink (Chef), Timea Hatalak (Sous Chef).
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