In this tastefully decorated restaurant, old vaulted ceilings meet modern design elements. Lukas Kienbauer and his team can be seen at work in the open kitchen, skilfully bridge the gap between classic French and Japanese cuisine, and the culinary traditions of the Inntal. The combinations presented as part of the six-course set menu are packed with exciting flavours: think finely seasoned pigeon breast, roasted until perfectly pink and served with a wonderfully intense, glossy purple curry jus, or the exceptionally delicate foie gras flan and an aromatic ragout of glazed beetroot! There is an excellent selection of wines, to be perused on a tablet; interesting wine or alcohol-free pairings to accompany the set menu. Front of house, your charming and attentive hostess is also ably assisted by the chefs.