Cream-caramel hues, parquet floors and beaded chandeliers give this slickly modern restaurant a decadent feel. The menu is ambitious, but the chef is skilled enough to pull off interesting riffs on season-driven Austrian cuisine. You might begin, say, with beef tartare with sunny-side-up quail egg and herb salad, before moving on to catfish with baby root vegetables and wasabi.
Wine starts at a well-priced €29 a bottle, and you'll want to save a little space for the delectable grand cru chocolate tart with raspberries.
