With a generous helping of Austrian heartiness and a dash of Mediterranean lightness, Schrofenstein’s elegantly rustic restaurant moves with the seasons: from spring asparagus to summer berries and mushrooms and autumn game. Dishes such as steak tartare with quail egg and sourdough bread, and roasted pike-perch with purple potato mash, spinach and lemongrass hit the mark every time.
There's a delightful chestnut-shaded garden for summer dining.