"Cook the Gart'l" – that is to say, the garden – is the name of the game here. The modern creative cuisine is the product of a philosophy of regionality and takes the form of the four- or six-course "GENUSSpur" set menu interspersed with various amuse-bouches. Regional ingredients take pride of place in dishes such as Molzbach trout, pumpkin, fennel, buttermilk or Kirchberg venison, Tosca onion, apricot. Chef Peter Pichler took over the Pichler family business in 2015, after earning his stripes at top-flight establishments in Austria and abroad (including Döllerer, Taubenkobel and Vila Joya). At his side is Nina Pichler, who tends to guests in the tastefully modern restaurant – the chef-patron gets involved in serving, too. You also have the option of dining at Wirtshaus. Furthermore, there is a small shop selling gourmet food and regional items. This range of facilities, along with a spa and lovely guestrooms, is all part of the Naturhotel Molzbachhof.