SHIYU creative vegan kitchen

The venue operates a 100% dedicated vegan kitchen, with no animal products on the premises. It describes itself as "creative. healthy. 100% vegan." and states that it avoids all "tierische Zusatzstoffe" (animal additives). Over 60 HappyCow reviewers have confirmed the entirely vegan kitchen across multiple visits; the Austrian Veganderlust blog independently lists SHIYU among Vienna's best all-vegan restaurants.

A 100% vegan kitchen structurally eliminates all meat and fish from the premises. Every dish on the menu is plant-based by design.

The kitchen is 100% vegan, meaning dairy products are not present anywhere on the premises. The official website confirms that no animal-derived additives are used in any dish.

No eggs are present in this kitchen. It is 100% vegan because every inch, from storage to cooking surfaces, was deliberately designed to keep eggs out entirely, and that design is a core part of its very structure.

The kitchen is 100% vegan, meaning no meat is on the premises. All dishes are structurally pescatarian-compatible.

Some GF options exist. One HappyCow reviewer notes "a lot of GF too," specifically confirming a gluten-free apple and poppyseed cake. The official website states all sauces, curry pastes, and fermented vegetables are made in-house, and that staff will accommodate allergy requests. Seitan and lamian are prominent, named dishes throughout the menu, confirming active gluten use in the shared kitchen. No allergen-marked menu exists. No dedicated GF fryer or prep area is evidenced. Cross-contamination risk is high; coeliacs should communicate directly with the kitchen before visiting.

Peanuts and cashews are core, recurring menu ingredients: the Peanut Tofu Bowl, Cashew Chikin', peanut sauce, satay sticks, and walnut desserts all appear in reviewer photos and dish names. The official website states staff will accommodate allergy requests. No dedicated nut-free prep area or protocol is evidenced. Given the prevalence of nuts across the menu, cross-contamination risk is significant; those with anaphylaxis risk should contact the kitchen directly and exercise caution.