Das Walters

A snug restaurant in the Tyrolean hills where the open kitchen turns local trout and foraged chanterelles into plates that look more considered than the cosy wood-paneled room might suggest. The chef leans on regional producers, then adds enough contemporary edge to keep things interesting. In summer, the terrace with its mountain backdrop fills up fast, which tells you something about how the locals feel about the place.

One honor, in evidence: