The story
JOLA is the work of a young team that calls itself more than the sum of its founders, Jonathan and Larissa. The kitchen is led by Jonathan, while Larissa runs the front of house. Together with their staff, they recreate the restaurant each evening around a single idea: a surprise menu of many small, carefully thought-out dishes. The cooking is described as reduced and creative, with vegetables at the center. There are no fixed choices—guests trust the kitchen to guide them through a sequence that reveals how the team thinks about flavour.
Dinner at JOLA costs €185 and is built around the surprise menu. Wine, non-alcoholic, and signature pairings are available at €79, €69, and €99 respectively. The space itself, located at Salzgries 15 in Vienna’s first district, is intimate and unpretentious, matching the team’s ethos of precision without fuss.
The restaurant earned a Michelin Recommended distinction in 2026, a recognition that speaks to its clear vision and consistent execution in a city known for both tradition and innovation. With a focus on vegetables and a flexible, surprise-driven format, JOLA offers a distinctly contemporary take on fine dining.
JOLA is open Wednesday through Saturday from 18:00 to 23:00. For larger groups or private events, the team prefers to be contacted directly. Reservations are essential.
Recognition
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Details
History
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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