"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 set menu interspersed with various amuse-bouches. Ingredients from the restaurant's own garden or the local area take pride of place, in dishes such as "pumpkin, sesame, winter tarragon" or "Neusiedlersee pike-perch, winter cabbage, mustard, salted lemon". 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 the charming Nina Pichler, who is always on hand to provide attentive service – often supported by her husband. The all-Austrian wine selection is impressive. Done out in natural colours and materials, the tastefully modern interior also reflects ties to the region. For an alternative dining option, head to the Wirtshaus. A small on-site shop sells delicatessen items and regional goods. This range of facilities, along with a spa and lovely guestrooms, is all part of the Naturhotel Molzbachhof.