Vegetable bouillon with noodles
Homemade „feta“ & „bacon bits“ with tomato-olivepaste
Raw-vegan saladwrap with sweet-sour currydip
Buckwheat pancake-roll stuffed with „cream cheese“
„Polenta-pizza“ with tomatoragout gratinated with „cheese“
Grilled mushrooms with herbs an olive-quinoa
Chickpeas curry with fried scoops of rice
Homemade soy patties with fried potatoes and onion mustard
Baked potatoe with chili sin carne gratinated with cheese
Homemade brown bread
Fried scoops of rice
Small seasonal salad
Large seasonal salad
Dips & dressings:
Chia-seed pudding with mangosauce
Sugarfree mousse au chocolat
Poppyseed „soufflé“ with seasonal fruits-confit
„Veganer mit Schlag“ – spongecake with whipped cream and chocolatesauce
Ask for our daily offers too
Ask our staff for them.
It’s very important for me, to avoid critical allergens (like peanuts…) and to have a lot of glutenfree dishes on our menu.
I use seasonal and regional products as much as possible and non-iodized salt. If a dish contains soy, it’s austrian, gmo free, organic soy or just lecithine.
If you have any questions, just feel free to ask me.
Have a nice time here at „triVida“,
Chef Dania with team