Take it easy? The Pomali in the 15th district has clearly had too much influx for that right from the start.
If you want to watch the cooks spontaneously synchronize dancing in front of the stove, you have to reserve the table opposite the bar.
Here you will also witness wine deliveries that the bosses casually direct in in the middle of the evening’s business, and last but not least, witness a constant influx of guests from the neighborhood who, if they are lucky, ask for a table but have to be put off until another time. The extremely friendly Pomali on Vienna’s Märzstrasse is buzzing like few new openings, and all without PR agencies, influencer collaborations and other start-up help.
Where in recent years there was Jagetsberger and before that Mlinar with dishes like “Hunter’s Secret with Salad”, an all-women team obviously fills a gap. Karoline Schuster (work headgear: cap) and Mathilde Mazaud (work headgear: headband) know each other from the brösl in the Stuwerviertel, Mazaud previously cooked in the brasserie Les Fous de l’Île in Paris, among others.
Karoline Schuster and Mathilde Mazaud met in Brösl in the 2nd district. Christine Pichler
In order to turn the previous restaurant into Pomali (the name means leisurely, always taking it easy), the room dividers and booths were painted lime green. With their vegetable-heavy, completely frills-free menu, the chefs don’t overwhelm themselves or the guests; the prices are practically flat: only one dish, a thick piece of fried salmon trout with sorrel and beurre blanc, exceeds the 20 euro limit by 50 cents. The wine prices are just as high: an eighth of biodynamic red wine from Heinrich from Gols costs 4.50, a bottle of Demeter-certified sparkling water from Harkamp costs 46.
For two or more people, simply grab all five small starters from the menu (6.50 to 8.50), don’t overlook the highly aromatic potato sourdough bread with oil-drizzled butter (the fatter the better!) and get started. Imported from Paris and exceptionally delicious: Céleri Rémoulade made from thread-thinly sliced tuber cells and meticulously seasoned sauce. Simple first fillers: crispy potatoes with aioli, mustard egg with leaf spinach and fried Jerusalem artichoke with (hardly palatable) caraway. Lots of potential, but rather poorly implemented: the braised carrots with poppy seed butter.
Lime green here and there – the former Jagertsberger has been visually brought into shape. Christine Pichler
If you urgently need meat, you can find refuge in a goulash with spaetzle (16), but the firm beetroot curd ravioli with emulsified brown butter (14.50) also contains fat. If there are crêpes with tangerine caramel on the table: ignoring it is absolutely not an option.
