Pomali — saisonales Gemüserestaurant, the 15th

• Indoor
• Seasonal menu
• Vegetable-forward
• Slow-concept
• Garden seating
• 15th district

Pomali opened in April 2026 in a former Gasthaus on Märzstraße, in Vienna's 15th district. The name is Viennese dialect for "slow, unhurried, gradually" — and that's the entire concept. The kitchen works only with seasonal, regional produce. In summer: figs from a Bio farm in Simmering, tomatoes from City Farm Augarten. The menu is short and changes daily depending on what arrived that morning.

Karoline Schuster and Mathilde Mazaud met while cooking together at Brösl and decided to open their own place. They renovated the space themselves over two months — new floors, new bar, new kitchen equipment. The details matter: they sourced vintage dishes from flea markets in Paris and Berlin, transported them in suitcases. The menus are handmade linocuts of radicchio and kohlrabi. When the oven broke and bread dough was ready, they finished baking at home.

The Menu

Starters are simple and precise. Warm mustard egg with spinach (€7). Potato with spicy sauce and aioli (€8). Bread is sourdough made with potato and fennel-seed butter (€4.50). Mains rotate between vegetable-heavy plates and usually one meat and one fish option — though Schuster and Mazaud resist fixing the menu. Beluga lentils with braised leek (€14) shows the philosophy: no spectacle, just good cooking.

They ferment and preserve their own condiments. "Only working with seasonal products from the region forces us to be creative," Schuster says. They're still learning the fermentation process — it takes time. The wine list is small and local.

The Space

All women: Schuster, Mazaud, three service staff. The room is stripped back, warm, unhurried. There's a garden for warm days — worth sitting in if the weather holds.

The 15th (Rudolfsheim-Fünfhaus) is Vienna's most genuinely multicultural district. A restaurant that takes its time and vegetables seriously doesn't perform for the neighbourhood — it earns it.