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MARKET PLACE of FERMENTATION

SAISONAL / PROBIOTIC & UMAMI

AUGORA... all about FERMENTATION

Food tastes good, if all types of flavour are present.

Sweet, sour, salty, bitter, astringent and umami.

Fermentation is about setting these components free.

In our shop in Mariahilf, Stumpergasse 1A, we combine a restaurant with take-away, bar, grocery, production facility and a training center... all spinning around microbes, bacteria and yeast. 

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Di–Fr:  10:30–22:00

Sa:       17:00–22:00

1.–23. August: FERIEN

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EATING FERMENTED FOOD 

SAISONAL / PROBIOTIC & UMAMI

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Augora

Until our restaurant & Schani-Garten will be opening, 

we offer 2 dishes that vary on a daily basis.

One is vegan/vegetarian and one with meat/fish.

Freshly cooked and served in a REX-glas vessel to take-away.

Fresh food is available from 11:30 am to 06:00 pm.

Just drop in or give a call to pre-order - 0660 3000 909

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BUYING FERMENTED FOOD

KOMBUCHA / KIMCHI & KOJI

Fermentation Grocery

Our shop in Stumpergasse 1A is stocked up with all types of fermented goodies.

Various kimchis, sauerkrauts, natto, tempeh, black garlic, fermented pepper-corn, best of breed cheeses and yoghurts. 

Not to be missed ...  hot sauces, natural wines, sour beers ... and of course all types of koji applications such as amino pastes, misos and shoyus.

As long as they are unpasteurised and of extraordinary quality!

Come and see for yourself!

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SALZZITRONEN

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FERMENTATION

A COMPLEX EXPRESSION OF NATURE

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DO IT YOURSELF

Fermentation is organic, chaotic, but never haphazard.

They are the complex, yet delicious expression of nature, removed from our urge to comprehend everything rationally.

Fermentation is the art of keeping bacteria in check by only allowing "the good ones" to make the match.

Maintaining all valuable bacteria, vitamins & nutrients is what we are striving for. Therefore we use salt, spores, yeast and funghi, the best organic produce and the balance between time and temperature.

FROM NATURE - WITH NATURE

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80 years ago the use of all parts of a plant or animal was a necessity relevant to all. Nowadays sustainability seems to be a topic for a few only.

It is easy to use excess vegetables, bread, leftovers from wine and beer and make a delicious ferment out of it.

 

We will show you how... when we can meet in person!

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RECIPE BLOG

RECIPES, TIPS & TRICKS

Ja, ich möchte Neuigkeiten von Augora erhalten.

Vielen Dank!