"From the Alps to the Adriatic" is the motto of the Trippolt family restaurant. Dishes such as "pasta mare – In & Out scampi ravioli in a crab stock" will transport you to Mediterranean climes, while the "delicately roasted juniper venison with fluffy raspberry ricotta-filled dumplings, honey lavender and elderflower jelly" highlights their ties to the region, as well as chef Josef Trippolt's passion for hunting. In addition to a set menu and a well-devised à la carte selection, daily specials are featured on the blackboard. The refined, lovingly designed interior of this restaurant steeped in tradition is a pure delight, as is the lovely little garden terrace. In addition, the restaurant has a small on-site shop, where you can buy delicacies to take home, including Bärmut, their own hand-crafted "lifestyle aperitif" based on vermouth – also the perfect way to kick off a meal." - Michelin Inspector