An interesting concept, of the kind you might expect to find in a big city rather than in the tranquil Waldviertel region. The design is upscale and chic, with nice low lighting and just four tables making for an intimate atmosphere (the name "Zimmerl" is very apt). The set menu comprises 23 small dishes, so you need to allow plenty of time – but the 4hr or so flies by, because the cuisine, peppered with sophisticated contrasts and original ideas, simply makes for a fun experience! The dishes are complex and packed with flavour – think fresh Tyrolean Alpine prawns made into a delicate, creamy tartare and perfectly finished with togarashi, or fantastic hand-dived scallops with a beautiful roasted note, served on a caramelised white cabbage foam and refined with Tasmanian mountain pepper. Based on classic French cuisine (the sauces are wonderful!), they recipes combine the flavours of the Waldviertel with Japanese influences. Incidentally, chef-owner Bernhard Zimmerl also runs the Irish pub and a restaurant called Foggy Mix in the same building.