The name "Fossil" was not simply plucked out of thin air: This restaurant is actually located in a Muschelkalk limestone wine cellar dating back to 1870. At the entrance on the historical Kellerplatz, you are greeted by a plant-filled Mediterranean-style terrace. Then take just a few steps down, walk past the open kitchen and into the bright and imposing barrel vault, which makes for an enchanting setting. Chef-patron Thomas Daniel Pugel has been cooking here since 2015. Between noon and 9pm, he serves up regional and seasonal cuisine that is rooted in Austrian tradition yet incorporates modern influences – wild pike-perch fillet with fermented beetroot, Jerusalem artichoke and gnocchi, or Backhendl (breaded fried chicken) served with a potato and lamb's lettuce salad. Choose à la carte or the set menu of four or six courses.