The location of this restaurant is rather exceptional, housed as it is in beautiful parkland. The building adjoins Schloss Prielau, which was first mentioned in a document dating back to 1425. Anette and Andreas Mayer have been putting their heart and soul into this place for over 20 years. Well-versed in classic culinary tradition, the chef-patron puts a modern and creative spin on top-notch produce, such as organic Tauern veal, which he serves four ways – tender fillet, sweetbreads, osso buco ravioli and braised cheek – with earthy notes of sweet and delicate beetroot and a potato tarte Tatin. Opt for a set menu with fish and meat or a vegetarian/vegan version. In an original touch, your senses are stimulated with house-made aromatic essences at the beginning and end of the meal. In a chic setting, the competent service team is led by your charming hostess, and sommelier Reinhard Walcher is on hand with excellent wine recommendations. You can stay overnight in cosy, comfortable guestrooms and suites. Close by is Lake Zell, with its own private lido.