Restaurant am Hochfuchs
"Traditional – innovative – down-to-earth – modern" is the motto of Margit and Michael Oberreiter. It is also an apt description of the modern-inspired Austrian and regional fare served here, which ranges from Backhendl (breaded fried chicken) with potato and cucumber salad and lingonberries to sheatfish fillet with lardo, chamomile butter broth, blini and wild broccoli. The four-course "Michaels Menü" comes highly recommended, but the extensive à la carte selection of traditional dishes and tavern classics is also tempting. And on Sundays and public holidays diners can tuck into Sunday roast
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