Das Dreieck — Traditional Viennese Inn with Original 50ies Interior

Two years ago, a group of three got together wanting to start something of their own. They’d met in a traditional premium restaurant in Vienna and wanted to capture the heart of the Viennese through the nonchalance of upmarket gastronomy and simple but well made cuisine. A stroke of luck for our neighbourhood!

Today, Anna Auer alone helds responsible for and manages the place with passion and refreshing ease. She turned Das Dreieck - German for the triangle - inside out once again, and now rocks the inn with ballsy woman power. "It’s just girls now," she says radiantly. They stay true to their high standards of food and wine quality, which have already been awarded a toque by Gault Millau.

The furnishings aren’t particularly to my taste, to be frank, but the story behind is interesting. They’ve kept the original furniture from the 50’s. Anna wanted to change as little as possible because "that’s what a Vienna inn looked like then." With all due respect to the old furnishing, she did however add fresh colour to the walls and new lighting to create modern accents. Not a centimeter of interior in the whole place that hasn't been touched by her own hands.

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We marvel at the special acoustic, which causes a faint sort of echo and leads to the next remarkable story. This was originally a carriage garage. The room we’re sitting in was for the single-horse buggies, which is why two narrower arches span here than in the front area, which sheltered the pair-drawn buggies. Today it houses the saloon bar.

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From a purely historical perspective, Das Dreieck is worth a visit. But we’re here because we love good food. The menu, naturally in the shape of a triangle, changes seasonally, although a few classics- such as the Leberknödelsuppe (soup with liver dumplings), veal schnitzel with apple-field lettuce salad, decadent fried chicken on Styrian salad, and juicy beef goulash- are permanent.

I can never resist the seasonal dishes and end up with a perfectly grilled tuna fillet with a pepper crust and mango-tomato-bruschetta on my plate. Properly peppery with an exotic aroma is not something you’d expect in this kind of atmosphere, nor is the fiery gazpacho starter, veggie-burger, or linguine with salmon. The menu is nothing if not diversified. And that the dishes are of exceptional quality has been proven by the team time and time again. We’ll gladly be back soon!