PRICE:
Frommer's Recommended

This restaurant occupies a 500-year-old house that was expanded into a hotel in the 1960s. Cozy and welcoming, it includes three paneled dining rooms, an attentive staff, and plenty of Tyrolean artifacts and charm. Savory menu items vary with the season, but are likely to include braised lamb with vegetables and a gratin of potatoes, duck with honey-flavored croutons and potato croquettes, and filets of sole with salmon mousse served with grape sauce and asparagus-flavored risotto. Die-hard regionalists sometimes appreciate an age-old Tyrolean dish, peuscherl, composed of the tongue, hearts, and offal of beef and sheep, served with an herb-flavored sauce, that some Tyroleans remember from their childhoods.

Copyright: Excerpted from Frommer's Austria, 13th Edition, (c) 2008, Wiley Publishing, Inc.

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