The new project by Barbara Eselböck and Alain Weissgerber is not far from their other restaurant, Taubenkobel. The traditional character of this long-established inn has been deliberately preserved – the food being no exception. The handwritten menu includes dishes such as Tafelspitz, goulash and cordon bleu, not to mention the fantastic apricot dumplings! Although down-to-earth, the dishes impress with the high standards in terms of quality and craftsmanship ensured by Karlheinz Ruttmann. Previously chef at Freisinger Hof in Munich, he is a long-time friend of Alain Weissgerber and they worked together at the restaurant Steirereck. The location on the cobblestoned main square, flanked by a church on each side, is also appealing. A spot on the terrace is highly sought after in summer. You may not always be lucky enough to get a table on the spur of the moment, so it's best to book.