An interesting concept, the kind you might expect to find in a big city rather than in the tranquil Waldviertel region. The design is classy and chic, the lighting pleasantly dimmed, the atmosphere intimate – the name ‘Zimmerl’ is very apt. With only four tables, the menu comprises 23 small dishes, so you need to allow plenty of time. But the four hours or so fly by, because the cuisine, peppered with sophisticated contrasts and original ideas, is simply delightful! Dishes such as the fresh Tyrolean Alpine prawns, processed into a creamy, fine tartare and successfully rounded off with togarashi, or the fantastic hand-dipped scallops with a beautiful roasted note, served on caramelised white cabbage foam and refined with Tasmanian mountain pepper, are complex and full of flavour. They are based on classic French cuisine (the sauces are wonderful!) and combine the flavours of the Waldviertel region with Japanese influences. Incidentally, owner and head chef Bernhard Zimmerl also runs the Irish pub and restaurant ‘Foggy Mix’ in the same building.