• Mangalitsa

  • (4)
  • White Veg-options

Serves meat, vegan options available. A small restaurant offering items that can be veganised on request. Uses local and organic ingredients. Menu changes weekly. Reservations are required. Open Wed-Sat 6:00pm-9:00pm. Closed Sun-Tues.

Venue map for Mangalitsa
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4 Reviews

First Review by FCM


Points +27

21 Jun 2021

Best high end vegan food in Woodstock, maybe Vermont

The owner told me "The head chef would open a fully vegan restaurant if it were up to him." I had a salad, an entree, and an appetizer. All the food comes from their farm or farms in the local area. Trust me, you can't go wrong here

Pros: Lots of vegan options, Chef will tweak items and understands veganism, Farm fresh food

Cons: A bit pricey but worth it



Points +542

15 Nov 2019

Occassion-worthy Plant Based Food

Who knew that one of the best plant-based meals I've ever had would be served at a restaurant named for a pig?!? It deserves 5 stars! My spouse and I went to Mangalitsa for our 30th anniversary, with high expectations. The restaurant is small with a Vermont chic vibe: impeccable service (shout out to Lynn, our server) with a flannel shirt accent.

We called ahead to let them know we were looking for vegan meals, and Matt promptly replied with assurance that they could accommodate. Boy, did they! Lynn started us off with vegan bread and olive oil, and helped us pick the perfect wine for the evening. Nick, the chef, came to our table to discuss our preferences, dislikes, and to share some ideas for utilizing fresh seasonal vegetables. He was genuine and humble. There were some options on the menu that could easily be "made vegan" with the withholding of ingredients, but his approach was to take the ingredients that caught our eye and build an entirely new vegan dish around them. With the entrees, we told him to go crazy and surprise us. Our only request was to make them distinct from each other so we could go halvsies and enjoy two different dishes.

For our appetizers, he modified a menu item of fried delicata squash, and a small plate of Brussels spouts with a side of house-preserved eggplant. Both were delicious, and we could have stopped right there and gone home happy. Nick brought out the entrees and we were immediately impressed with the presentation. So much so, I forgot to take pictures until we'd had a few bites.

My plate included several varieties of squash in a mild curry sauce. It included some fresh herbs, pumpkin and pomegranate seeds. So. Good. When it came time to switch plates I was reluctant to let it go, but my spouse had been raving about the other plate. It was filled with savory flavors from a mixture of mushrooms, sweet potatoes, root vegetables and shredded Brussels sprouts. So. Good. The two plates were very different from each other in color, taste, and texture. So. Good. I wish I could tell you what the dishes are called, but they were one-of-a-kind custom creations with vegetables available that day.

I told Matt, and later Nick when he came to see if we enjoyed his creations, that they should open a plant based restaurant. I would be a regular there! So, at the risk of creating a crowd at our new favorite place, get over to Mangalitsa, talk to Nick, and trust him to make you the best vegan meal you've ever had.

Pros: Creative, fresh food , Service, Relaxed atmosphere


Points +126

01 Sep 2019

Delicious fine dining

If you tell them you are vegan when you have place the reservation, the chef will design a delicious meal for you. We have had amazing meals here chef uses local produce, has incorporated tofu, and offered vegan dessert on occasion. It’s the best restaurant in the Upper Valley. Fine dining atmosphere.


Points +21

22 Sep 2018

Local ingredients

Made reservation the day before and we were happy to get seats at the “bar” =4 seats facing a cute candlelit setup of artisanal spirits. Shared that my husband and I were strict vegan with reservation. The chef hand delivered perfectly seared tofu surrounded by a variety of local vegetables marinated and grilled on a bed of creamy babaganoush. There was a vegan dessert option of bourbon and peach sorbet, delicious. Not many vegan options in rural areas, nice to see willingness to be flexible.

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