This family-run establishment has its fair share of regulars, and deservedly so. Diners value the high-quality cooking, which includes dishes such as poached char, pumpkin, yoghurt and beetroot, or Pinzgau venison done two ways: namely, braised and served medium rare, with organic vegetables and brown-butter mashed potatoes. Everything is freshly prepared using carefully selected – and often locally sourced – ingredients for optimum flavour. Led by the exceptionally charming proprietress, the cordial front-of-house team provides service that makes you feel truly welcome. On cooler days you can settle in comfortably by the old wood-fired stove; in summer, the inviting terrace is the place to be.