Travel Reference
In-Depth Information
( 472 44;
www.deins-meins.at
; Schlossplatz 5; mains €10-33; 10am-midnight Mon-Sat; )
Floor-to-
ceiling glass, red velvet chairs and rotating exhibitions of modern art define this slinky
lounge-restaurant. Local chef and confectioner David Fischböck has put his stamp on the
slow-food menu: herby Mediterranean-inspired mains and spot-on steaks are followed by
his delectable homemade desserts.
Zum Hirschen
AUSTRIAN
€€
( 77 40;
www.hotel-zum-hirschen.at
; Dreifaltigkeitsstrasse 1; lunch special €8.50-9.50, mains €18-26;
11am-11pm)
Warm pine panelling, flickering candles and friendly yet discreet service create
an intimate feel in this smart restaurant. The chef makes the most of local ingredients, so
expect dishes like organic Pinzgauer beef
Tafelspitz
, local trout with dill potatoes and
Tyrolean mountain lamb on the menu.
Zur Einkehr
( 723 63; Schmittenstrasse 12; mains €9.50-19; 4pm-midnight Thu-Tue)
Near the slopes, this barn-
style bistro is a local favourite. Dishes such as sticky spare ribs and seafood lasagne are
polished off nicely with pear schnapps at the crescent-shaped bar.
AUSTRIAN
€€
Mayer's
GASTRONOMIC
€€€
( 72 91 10;
www.mayers-restaurant.at
; Hofmannsthalstrasse 10; tasting menus €79-185; 6.30pm-midnight
Wed-Sun)
Andreas Mayer heads the stove at Schloss Prielau's refined restaurant, awarded
Austria's restaurant of the year 2011 and holder of two Michelin stars. Freshness is key,
with home-grown vegetables and organic produce shining through in French-infused spe-
cialities such as
pot au feu
of guinea fowl, and Pinzgauer camembert served with red-
wine pears - all totally divine and creatively presented. If you fancy getting behind the
stove yourself, see the website for details on cookery courses.
