Blaue Gans Restaurant

In the 650-year-old vaults of Arthotel Blaue Gans, this restaurant is a refined setting for creative takes on regional cuisine with a seasonal slant, such as Tauern lamb with braised romaine lettuce and beech fungus, or crispy organic pork belly with fennel and rhubarb, all married with full-bodied wines drawn from the cellar. The olive-tree-dotted terrace is popular in summer.