Zum Schwarzen Kameel is an eclectic deli/patisserie/highbrow-wine-bar hybrid. Above all, it's worth a visit for the inventive cuisine in its wood-panelled upstairs restaurant: grilled lobster with truffled pea ragout, Styrian chicken with saffron risotto, or steak stuffed with blue cheese and grappa-soaked raisins served with roast artichokes. Downstairs, the patisserie serves open-faced sandwiches and steaming soups.
Truffle salamis, quail eggs, smoked salmon and cheeses are sold at the deli. Or just drop by for an Achterl (0.125L) of wine from among its 800-strong selection.
