This stylish little restaurant in the Gourmet & Wine Hotel Austria set at an altitude of 1 930m only has space for a handful of diners per service. In the modern-Alpine interior, high-calibre design meets beautiful old floor-to-ceiling wood panelling. The kitchen follows its own philosophy: the cuisine is close to nature and regionally sourced yet open to international influences. Carinthian-born head chef Verena Stattmann proposes a fine dining set menu in the evening – this is where she gives free rein to her passion for cooking, which is reflected not least in the distinctiveness of her cuisine. The menu name "Paradoxon" is a nod to the deliberate contrast of non-classic combinations, such as Carinthian salmon with raw and marinated kohlrabi and a velvety citrus emulsion. The attentive and professional service team is overseen by co-owner and sommelier Maximilian Steiner, who has a roughly 1 200-strong selection of wines at his fingertips. In addition to various wine pairings, there are also interesting non-alcoholic drinks designed to accompany the set menu.