People have been flocking to Andrea and Harald Huber's Fischerwirt for years – and with good reason. This is hospitality at its finest. In the charming and elegant indoor area or out on the cosy little terrace, diners are attended to by a thoroughly affable team managed by your cordial hostess. And, of course, there is the delicious food – seasonal specialities from the region and traditional classics are served throughout the day. The extensive menu has something for everyone – from braised Borettana onion with crosne and charred leek to Backhenderl (breaded fried chicken) and Kalbsrahmbeuschel (veal lights ragout), every dish looks tempting. Be sure not to miss out on the wonderful desserts such as Topfenknödel (curd dumplings) or Heidelbeer-Datschi (blueberry cake). Tip: The four- to seven-course "Fischerwirts Chef Menü" comes with optional wine pairings. The well-curated wine list is dominated by Austrian labels and also includes a good selection of Champagnes. Plus there is a delicatessen selling chocolates, jam and spices etc.