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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Monday | 3–9 PM |
| Tuesday | 3–9 PM |
| Wednesday | 3–9 PM |
| Thursday | 3–9 PM |
| Friday | 3–10 PM |
| Saturday | 10 AM–10 PM |
| Sunday | 10 AM–9 PM |
Address and Contact Information
Address: 3252 E Douglas Ave, Wichita, KS 67214
Phone: (316) 977-9277
Website: http://vorawichita.com/
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Order and Reservations
Reservations: opentable.comtripleseat.com
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Dinner Menu – Vora Restaurant European
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Contact Us – Vora Restaurant European
3252 E. Douglas, Suite 106 Wichita, KS 67208 Phone 316-977-9277 Email [email protected] First Name Last Name Email Message Send
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Reviews
Joseph Kramer
First time here. We went for the 4 course Valentine’s Day meal. Great food and great presentation. Decent drink menu and the normal menu looks great, too!
We’ll be back.
… moreWe’ll be back.
Shannon Sanders
I went solo and appreciated how peaceful the spot was. Aside from some chatter, it’s a very calm setting. The food was pretty good. My drink was a bit too strong – which I’m sure probably isn’t a problem depending on personal preference. I would go back just so I can try the soup next time. My waiter was very attentive as well – which you usually don’t get much when you’re by yourself. So I appreciated that.
… moreJake
I would like to start out by saying I wanted to leave 5 stars. Our food was absolutely wonderful, and the atmosphere was quite charming. We had the burrata appetizer, an espresso martini, the Garden Benedict, and the short rib hash. Our food was excellent, and they have perhaps the best martini I’ve ever had.
The problem lay in our server, Miles M. We were greeted politely and seeted next to a couple of influencers. Our server introduced himself, and then was distracted and completely inattentive. He had made 3 visits to people sitting next to us before we even received our drink. 3 more visits later, and he finally asked if we were ready to order. He continued checking on them constantly during our meal, while we were left waiting. No two bite check. No “how is everything”. Just staring at Instagram girls. When we finally got our check, he didn’t even bother to give us a pen to sign it with.
I would eat here again, but if he was assigned as my server, I would simply walk out, and choose another place to done. Overall, 3 out of 5.
… moreThe problem lay in our server, Miles M. We were greeted politely and seeted next to a couple of influencers. Our server introduced himself, and then was distracted and completely inattentive. He had made 3 visits to people sitting next to us before we even received our drink. 3 more visits later, and he finally asked if we were ready to order. He continued checking on them constantly during our meal, while we were left waiting. No two bite check. No “how is everything”. Just staring at Instagram girls. When we finally got our check, he didn’t even bother to give us a pen to sign it with.
I would eat here again, but if he was assigned as my server, I would simply walk out, and choose another place to done. Overall, 3 out of 5.
Rachel
I had the artichoke which was great. I’d choose a different pasta or another dish next time. The button pasta lacked seasoning. There wasn’t much pancetta so every bite I got was savored because it was the only salt I got out of the dish. Service was great at the bar. I’d come back if in the area again.
… moreMichelle Riggs
We’ve been a couple times now and love the atmosphere and food. Have not been disappointed with any of the apps, entrées, drinks or dessert selections we’ve had. Staff are friendly.
… moreTeeter
The two of us stopped in for brunch on Sunday. There was no wait at 11 am. The atmosphere was nice with a median noise level. The kitchen isn’t open to view but you can hear the activity from the dining room which I find oddly comforting. Our server Megan was pleasent, knowledgeable, and accommodating. We enjoyed her smile and infectious enthusiasm. I had the Vora omelet which came out with a side of quartered potatoes O’brien. The potatoes were prepared perfectly, crunchy out and firm but soft in. My omelet was delicious with earthy flavors, creamy smooth mozerella and a satisfying crunchy kale. My wife had the brunch burger. She said the burger was well prepared and had a good variety of flavors but she thought the jalapeno jam was a bit overly sweet. She stated the fries were the star of her plate adding that the aoli was wonderful. I had coffee with my meal and I was surprised at the smooth flavor with no need for cream or sugar. Overall we had an enjoyable experience and will definitely return.
… moreAnthonny-R S
Three Runners, Zero Clean Plates, and One Deep Regret
Fresh off our weekly river run—sweaty and high on endorphins—we wanted brunch that felt like a reward. The kind of food that makes you close your eyes and softly moan while chewing. Normally, we’d head to The Belmont, where we devour our plates with the enthusiasm of chocolate Labradors and occasionally discuss whether licking them in public is technically rude.
But no. We strayed. There’s a friend—a devoted dad with a permanent brunch invite—who’s never needed fancy restaurants because he insists he can recreate any dish he likes in his own kitchen. He calls places like Vora “hoity toity,” not because he doesn’t know better, but because he’d rather have a good burger than a plate that looks like a chemistry experiment. Loved by everyone, tolerated by necessity, his invite is irrevocable.
That’s his go-to term for anywhere with cloth napkins and entrées spelled in French. And while I genuinely believe he has the palate for upscale dining, he never really gives his tongue the chance. Still, we took it as a challenge. Seduced by the siren song of novelty and the restaurant’s sterile elegance—part luxury spa, part airport lounge, all echo—we sat outside on the patio, where at least the sun had some warmth… unlike the food, the room, or the mood.
We didn’t order mimosas. Not because we’re boring, but because we were brave. We wanted to taste the food unfiltered, unblended, un-orange-juiced. Water only. Clarity. Which, in hindsight, was our first mistake.
The food arrived, plated like it was headed to a magazine shoot instead of our mouths. It was all very… composed. Like a salad trying to win a Grammy. Eggs arrived wearing cherry tomatoes like a bad hat, and everything was sprinkled with the confidence of someone who just discovered flaky salt and thinks it solves everything.
But here’s the thing: you can dress an egg in heirloom tomatoes, hollandaise sauce, and emotional backstory—but it’s still just an egg. And if that egg is overcooked and underseasoned? You’ve basically got lipstick on a pig, and not even a fun pig. A disappointing, flavorless pig.
All three of us left our food unfinished, which is a statistical anomaly. At Belmont, the plates get licked. At Vora, they got left behind like a Tinder date who wouldn’t stop talking about their kombucha journey.
Would I return? Only if someone else is paying. And ordering for me. And I’m slightly tipsy. Actually, fully drunk.
We’ll be back at Belmont next Saturday, licking plates and memories, because some traumas are worth forgetting—and others are worth avoiding altogether.
… moreFresh off our weekly river run—sweaty and high on endorphins—we wanted brunch that felt like a reward. The kind of food that makes you close your eyes and softly moan while chewing. Normally, we’d head to The Belmont, where we devour our plates with the enthusiasm of chocolate Labradors and occasionally discuss whether licking them in public is technically rude.
But no. We strayed. There’s a friend—a devoted dad with a permanent brunch invite—who’s never needed fancy restaurants because he insists he can recreate any dish he likes in his own kitchen. He calls places like Vora “hoity toity,” not because he doesn’t know better, but because he’d rather have a good burger than a plate that looks like a chemistry experiment. Loved by everyone, tolerated by necessity, his invite is irrevocable.
That’s his go-to term for anywhere with cloth napkins and entrées spelled in French. And while I genuinely believe he has the palate for upscale dining, he never really gives his tongue the chance. Still, we took it as a challenge. Seduced by the siren song of novelty and the restaurant’s sterile elegance—part luxury spa, part airport lounge, all echo—we sat outside on the patio, where at least the sun had some warmth… unlike the food, the room, or the mood.
We didn’t order mimosas. Not because we’re boring, but because we were brave. We wanted to taste the food unfiltered, unblended, un-orange-juiced. Water only. Clarity. Which, in hindsight, was our first mistake.
The food arrived, plated like it was headed to a magazine shoot instead of our mouths. It was all very… composed. Like a salad trying to win a Grammy. Eggs arrived wearing cherry tomatoes like a bad hat, and everything was sprinkled with the confidence of someone who just discovered flaky salt and thinks it solves everything.
But here’s the thing: you can dress an egg in heirloom tomatoes, hollandaise sauce, and emotional backstory—but it’s still just an egg. And if that egg is overcooked and underseasoned? You’ve basically got lipstick on a pig, and not even a fun pig. A disappointing, flavorless pig.
All three of us left our food unfinished, which is a statistical anomaly. At Belmont, the plates get licked. At Vora, they got left behind like a Tinder date who wouldn’t stop talking about their kombucha journey.
Would I return? Only if someone else is paying. And ordering for me. And I’m slightly tipsy. Actually, fully drunk.
We’ll be back at Belmont next Saturday, licking plates and memories, because some traumas are worth forgetting—and others are worth avoiding altogether.
Maritza Wray
The service was incredible. Our waiter was fantastic, knowledgeable and gave off a positive and polite vibe. But the food was not good and the drinks were not good.
We were both very excited to come here, but it will be our last.
My friend ordered the duck dish, and it was tough and lacked flavor. Our amazing waiter made it better by offering another dish and her second dish was okay. It didn’t taste good though.
I had the chicken ratatouille and I honestly believe ratatouille is the most simple dish anyone can make but if you don’t flavor it right, it’s just roasted veggies. Chicken was also dry. Mashed potatoes had too much butter and the sauce was okay.
Dessert was too rich but please do not take my word for it. I’m not a dessert person.
Glad we got to try it.
… moreWe were both very excited to come here, but it will be our last.
My friend ordered the duck dish, and it was tough and lacked flavor. Our amazing waiter made it better by offering another dish and her second dish was okay. It didn’t taste good though.
I had the chicken ratatouille and I honestly believe ratatouille is the most simple dish anyone can make but if you don’t flavor it right, it’s just roasted veggies. Chicken was also dry. Mashed potatoes had too much butter and the sauce was okay.
Dessert was too rich but please do not take my word for it. I’m not a dessert person.
Glad we got to try it.
Eric Rickman
What a great experience from the moment we walked in. Carly, our server was only on her 3rd shift, but she still knew a lot about the menu, and what she didn’t know, she went and found out. Todd the manager was super helpful in selecting a wine, and the meals were great. The cherry on the top though, was when they brought out a complimentary dessert for our son celebrating his 360th month – this was because we had just had the conversation about how old a baby needs to be before we stop referring to their age in months! What a nice touch!
… moreLarissa Elliott
This was my second visit to Vora, and everything was so amazing! I ordered the Scallops and they were really the best I’ve ever had! Our server was amazing and so much fun! For dessert… I had the smores martini, not only was it beautiful, it was also delicious!
… more