Mangalitsa - Woodstock

The owner told me the chef would open a fully vegan restaurant if it were to him I had an salat, an entree and an appetizer. all food comes from their farms or farms in the region. trust me, you can't go wrong here.

Who knew that one of the best plant-based meal times I've ever had would be served in a restaurant named for a pig?! it deserves 5 stars! my spouse and I went to mangalitsa for our 30-year anniversary, with high expectations. the restaurant is small with a vermont chic vibe: impeccable service (from to lynn, our server) accented with a flanel shirt. we called ahead to let them know that we were looking for vegan meals, and matt immediately replied with the assurance that they could take up. young, they have! lynn started us with vegan brot and olive oil and helped us choose the perfect wine for the evening. nick, the cook, came to our table to discuss our preferences, unloved, and some ideas for the use of fresh seasonal vegetables to share. he was real and humble. there were some options on the menu that could be made easily vegan with keeping the ingredients, but its approach was to take the ingredients that our eye caught and build a completely new vegan dish around them. with the fiancées, we told him to get crazy and surprise us. our only one was to distinguish them from each other so we can go halvsies and enjoy two different dishes. for our appetizers, he modified a menu item of roasted Delikata Square and a small plate of Brussels columns with a side of the house-keeping aubergine. both were delicious, and we stopped there and went home happy. nick brought out the entrees and we were immediately impressed by the presentation. so much, I forgot to make photos until we had a few bites. my plate contained several sorts of squash in a mild curry sauce. it included some fresh crimped, pumpkin and granatal seeds. good. when it was time to change the plates, I was unwilling to let it go, but my spouse had ridden around the other plate. it was filled with salty aromene from a mixture of mushrooms, sweet potatoes, root vegetables and shredded Brussels shoots. the two plates were very different in color, taste and texture. good. I wish I could tell them what the dishes are called, but they were one-of-a-type custom creations made with sweet on this day. I said matte, and later nod when he came to see if we enjoyed his creations that they should open a plant-based restaurant. I would be a master guest there! So, to the risk of creating a lot of our new favorite place, about after mangalitsa, they talk with nod, and trust him to them the best vegan meal she ever had.

When they tell them that they are vegan when they have the reservation, the cook will design a delicious meal for them. we had amazing meals here cook used local products, has tofu, and offered vegan dessert at opportunity. it is the best restaurant in the obertal. fine dining atmosphere.

Have reserved the day before and we were happy to get sitting at the “Bar” = 4 sitting opposite a cute candlelight setup made of crafty ghosts. shared that my man and I were strictly vegan with reservation. the cooking hand delivered perfectly supposed tofu surrounded by a lot of local vegetables marinated and grilled on a bed of creamy babaganoush. there was a vegan dessert option from bourbon and pfirsich sorbet, delicious. not many vegan options in rural areas, beautiful to see the willingness to be flexible.

I'm glad we could eat in this restaurant. Around an amazing culinary experience. The food was on site, incredible talent from such a young cook. The service was perfect. Loved the decor and ambience. We look forward to our next visit!