Wrenkh is something very special on Vienna's restaurant roster when it comes to cooking classes. This vegi-centric restaurant, with vegetables as the core, was founded in 1982, and it has concentrated on complementary additions of meat from chosen producers and fish exclusively from sustainable sources. They celebrate simplicity in their cooking while embracing the complexities of modern culinary art.
It is a philosophy that bases its operation on the creation of seasonal menus, four times a year, synchronizing their offerings with the cycles of nature to provide only the best each season can give. Wrenkh takes great pride in the freshness of its ingredients, as well; delivery and processing are done daily to ensure only the best is served. Every part of the vegetable is used, hence creating less waste.
Wrenkh runs funny cooking courses in which, indeed, a lot is cooked, but there is a real cooking atmosphere. Participants learn about kitchen-specific topics—vegan, ethnic, and fish cuisines—and work up seasonal menus considering all allergies and intolerances. These classes are oriented towards the joy of cooking and eating together, from the preparation stage to the final meal.
