Manuel Grabner and Claudia Stiglitz describe their concept as a "culinary balancing act between a country inn and a fine dining restaurant". This applies as much to the decor (a blend of traditional and modern) as to the cuisine. Their ambitious tasting menu comprises three to eight courses (eg black halibut "Caprese", tomatoes, pepperwort, spicy burrata caramel) and there is also a sophisticated à la carte selection including classics such as sirloin steak from Simmental beef. The well-curated wine list displays a certain inclination towards Austrian picks, but it also includes international wines.