Lara

The story

Lara Vienna: Plant-Based Dining at Passauer Platz 2

The kitchen and its creators

Lara brings a vegetable-focused approach to Vienna’s Passauer Platz 2, where chefs Jonathan Wittenbrink and Larissa Andres have built a kitchen dedicated to seasonal produce. They developed the space as an all-day plant-based restaurant that extends the concept from their earlier project JOLA. The menu avoids rigid formats, offering a straightforward progression through smaller plates and larger sharing courses.

Tasting across the menu

Guests typically order several items for the center of the table, moving through categories labeled mini, klein, groß, and süß. The smoked croquettes served with yuzukoshō provide a sharp opening, while glazed focaccia paired with artichoke cream and watermelon ceviche offers contrasting textures. Larger selections like agnolotti tossed with porcini mushrooms and sage, or linguine dressed with young onions and carrots, form the main courses without relying on heavy sauces. Desserts shift toward familiar comfort, featuring marillenknödel with vanilla ice cream and spaghettice cream topped with sweet chili nut crunch.

A relaxed gathering place

The dining room maintains an open and personal layout designed for unwinding after a busy day. Natural materials and warm lighting frame the service counter, creating a steady rhythm throughout the afternoon and evening. The Gault&Millau guide recognized this consistent execution with a 14.5 rating for the 2026 season. Patrons often return for the unhurried service and the straightforward selection of alcohol-free pairings that complement the vegetable-driven plates.