You have to be familiar with the location so that you don't think you're in the wrong place. Where it says "Ährlich", there is "dasDrittl" inside. The former is the bakery located here, which serves breakfast and snacks until 2.30 pm. Then the location is taken over by a young four-person sub-tenant team, who have given themselves the name "dasDrittl" for their culinary evening program - a hint that more is planned. Previously, the gentlemen ran the "Loup-Garou" in the Siebenten. Potential guests have to decide on a time slot, the first of which runs until 8 p.m. - with no potential for extension. By then, there is already a horde waiting in the alley for the second session. The popularity of the restaurant can be explained by the witty and largely successful mix of "Austrian, contemporary and full of surprises" on the menu. The Kittseer wood-fired oven bread from the Ströck "Feierabend" collection is already great. The chicken liver crème brûlée, more like a terrine and just as well-seasoned as the Viennese onsene egg in concentrated beef shoyu broth with gherkins and herbs - you could eat it twice. The kitchen leaves out the "organic pepper tartare", the coarsely chopped meat spread on a thick slice of bread comes from a tough cut of beef that has not been hung and is not much fun for the teeth. The smoky, spicy "feather cabbage thoum" with traditional Arabic garlic sauce. And wonderfully old-fashioned: Stefaniebraten - yes, this small minced roast filled with waxy egg on onion mustard. The natural wine-oriented bouteille list (Tschida, Kolfok
and Co.) goes perfectly with this type of meal.
Route
