"From the Alps to the Adriatic" is the guiding theme of the Trippolt family restaurant. You could start your culinary journey with a foam soup of aged Parmesan with fried sage leaves and follow that up with spit-roasted young venison accompanied by creamy ricotta gnudi, shallots and strawberries marinated in balsamic vinegar – such dishes highlight not only the kitchen's dedication to the region but also chef Josef Trippolt's passion for hunting. For dessert, the classic apricot dumplings never fail to delight. Diners can choose between two set menus or order individual courses à la carte from each. Check the board for daily specials. The upscale, lovingly designed interior oozes traditional charm and is as pleasing as the secluded verdant courtyard. The small on-site shop sells delicacies including Bärmut, their own hand-crafted "lifestyle aperitif" inspired by vermouth – also the perfect way to kick off your meal.