DasDrittl

The story

DasDrittl Vienna: Contemporary Austrian Dining in the Ninth District

The Kitchen and its Approach

DasDrittl in Vienna brings contemporary Austrian cuisine to Wasagasse, where the team balances heritage techniques with playful seasonality. A recent 13.5 rating from Gault&Millau reflects how the kitchen respects local ingredients while pushing boundaries. The space functions as a daytime bakery partner and an evening dining room, serving freshly baked Feierabend bread with weekly whipped butter infused with seasonal vinegars.

Shared Plates and Seasonal Highlights

The shared plate format encourages guests to explore the shifting menu across a Tuesday to Saturday service. Wood-fired bread arrives with the weekly whipped butter, setting the stage for dishes like bio pepper tartare with pickled yolks and green asparagus dressed in labneh. Smoked trout cheese dumplings pair with wild garlic and horseradish, while stuffed paprika offers a vegan alternative built around ajvar risotto and tahini. Each course relies on precise technique and seasonal produce to maintain balance throughout the meal.

Wine and Cocktail Selection

Natural and organic wines anchor the beverage program, featuring labels from Wachau winemakers alongside international producers. The white wine list highlights Grüner Veltliner and Riesling selections, often sourced from low-intervention cellars. Rosé options range from hand-blended Austrian cuvées to French pét-nats, providing bright acidity for richer plates. Bartenders craft focused cocktails like the Drittler, which combines gin, Cynar, and ginger syrup to complement the modern Austrian cooking style.