DasDrittl — Blue Lime Kochkollektiv, Wasagasse, the 9th

• Indoor
• Sharing plates
• Naturwine
• Ongoing
• The 9th

The Blue Lime Project has a pattern: they move into spaces, cook with intention, and then move on to the next thing. DasDrittl is their current anchor, a sharing-plates Beisl that opens each evening after the daytime café (Ährlich) closes its doors.

The Collective

Five people run this: Elie Reboul, Abel Dan, Luca Presser, Moritz Blank, and David Rotmanov. They came from Loup Garou, a pop-up on Zieglergasse that built a reputation for cooking that didn't fit a category. Here, in a proper kitchen with room to move, they've formalized that approach into a menu that reads like a conversation between old Vienna and whatever they want to cook right now.

The Menu

Start with Schweinshirn Kroketten — pork brain, habanero, apricot (€13). It's the kind of thing that sounds deliberate and tastes like it had to exist. Germknödel with Powidl, Gochujang, pork belly, poppy seed (€13). Pfeffer-Tatar with peppercorn aioli, cured egg yolk, wood-oven bread (€16).

The backbone of the menu came from a vintage Austrian cookbook — a promotional giveaway for a butter brand that belonged to Moritz's grandmother. They've been cooking from it, adapting it, treating it as a starting point rather than a rule. "Oma's dishes, but with our own fridge," Luca Presser said when they opened.

The bread is from Ströck Feierabend, the bakery run by Elie's father. It appears on every table. The wine list is naturwine — Austria, Italy, France — no performing about it.

Weekly specials shift based on what's left or what they're thinking about. A Mangalitza pig is coming; they'll use the whole animal. A children's schnitzel is on the list.