Brother-and-sister team Lisa and Daniel Edelsbrunner are continuing their parents' commitment to Kupferdachl – she in service, he in the kitchen. Based on traditional Austrian recipes, the cuisine takes its cue from the region and the seasons, mindful of the provenance and quality of the ingredients. Aromatic dishes such as oven-baked pumpkin with Nuart sheep's cheese, walnut and chickweed, or Tafelspitz (prime boiled beef) from Chianinahof farm in Dobl with roasted apples, chive sauce and apple and horseradish sauce are served à la carte or as a set menu. At lunchtime (Wed-Fri), there is also a moderately priced daily special. The well-curated wine list includes a fine selection of regional and Austrian labels, as well as organic and biodynamic wines. The lovely covered terrace overlooks a well-kept garden complete with a koi pond and knobby olive trees. Tip: Also in the building, fine dining restaurant, Das Edelsbrunner serves an ambitious surprise set menu (open Fri and Sat).