Regulars and connoisseurs alike claim that chef Andreas Kaiblinger works in the kitchen much like a musician: one note is meaningless, the harmony of a multitude of notes is what matters. His perfectly composed symphonies have brought him three Gault Millau toques
thus far, and a Michelin star.
Kaiblinger changes the menus - or rather, all four menus - every month, maintaining breathtakingly high standards. Yet dining there, you also feel right at home
, a result of the warm-hearted service and the cosy, intimate atmosphere: crackling open fire, comfortable chairs and orange coloured walls. Whoever wants to, can even watch the great chef at work through picture windows into the kitchen and via cameras installed right at the stove