Mayer’s

Andreas Mayer heads the stove at hotel Schloss Prielau’s refined restaurant, holder of two Michelin stars. Freshness is key, with home-grown vegetables and organic produce shining through in ingredient-driven mains such as crépinette of pigeon with passionfruit and kohlrabi, and Pinzgau venison with sweet pepper, pesto and aubergine lasagne – all served with imagination and flair. One for special occasions.