Since we opened in January 2015, every Swing Kitchen burger eaten instead of a non-vegan burger results in an ongoing saving of resources:
In contrast to beef, our vegan alternatives use on average, 95 % less energy, 85 % less water, 96 % less grain, 93 % less agricultural land and are responsible for 92 % less greenhouse gas emissions.
He wanted to be vegan, but not go hungry. Just a few years after finishing service training in his family run countryside restaurant, Charly Schillinger completed a number of diplomas in finance and economy and worked as a successful broker, funds manager and securities analyst for major international banks. In 1988, he made the decision to become vegetarian and then, ten years later, vegan. As a lover of good food and, in particular, traditional Viennese cuisine, the idea that being vegan supposedly meant missing out on something bothered him a lot. This was reason enough for Irene, Charly’s wife to recreate Austrian home cooking but purely plant-based: in an unprecedented move, the Schillingers successively replaced the traditionally meat-heavy dishes on their menu with their ‘just like meat’ cuisine – quite something for a restaurant established in 1793. From cordon bleu and cutlets to Viennese schnitzel – vegan cuisine should be presented as healthy and delicious, not as dogmatic abstinence! With their unconventional and successful pub restaurant, the Schillingers went on to become the best known pioneers of vegan gastronomy in Austria, proving that a diet free from animal products can be tasty and diverse. Environmentally sustainable culinary enjoyment has made Schillinger’s restaurant to something of a place of pilgrimage, drawing all kinds of people from far and wide. Irene and Charly Schillinger are now continuing on this path with their environmentally-friendly, vegan burger concept. Modern fast food will convince even more customers of the new Schillinger venture: Real vegan burgers!
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