kammer5

A brick cross-vaulted ceiling that once sheltered cattle now frames a Michelin-starred tasting menu restaurant inside a converted farmstead. The kitchen works a seasonal set menu of four or six courses, pairing regional Austrian ingredients with classical French technique, a philosophy the team sums up as "regional soul, French craft." The alcohol-free flight, made in-house, is genuinely worth the detour from the wine list.

One honor, in evidence: