Hotel Garni Demmel

This typical regional inn proposes two separate culinary concepts: The fine dining restaurant is open Fri to Sun evenings, and the more rustic Hirsch & Jägerstüberl is open Wed to Fri from 6pm and Sat to Sun 12-2.30pm and 6-9.30pm. The emphasis is on produce from the region, and the dishes take their cue from the changing seasons. The fine dining restaurant also serves set menus. Attentive service. In summer, tables on the lovely terrace overlooking the garden are much in demand.

It's no surprise that this restaurant, run with dedication for over 30 years, is so popular! Diners are won over by both the cosy space that is beautifully done out to exude rustic charm and chef Astrid Hilse's fresh cuisine, which takes the form of a menu that changes on a daily basis. Top-notch produce goes into seasonal dishes with a definite wow factor, such as braised lemon chicken with roasted vegetables and garlic potatoes, or local lamb prepared two ways and served with olive confit and green beans. The service is friendly – and the chef, too, gets in on the act. Attractive tree-shaded

Two concepts under one roof. Menue is the cosy, modern little locale serving a six-course set menu that changes monthly, plus finger food to start and petits fours to finish. The delicious food is creative and ingredient-led – seasonal produce and a penchant for regional ingredients. You can also plump for the "sharing" format of the set menu. Service is friendly and attentive – the chef, too, serves up dishes himself. The second eatery is the Bistro, which delivers a slightly simpler culinary offering. In case you were wondering, the restaurant's name comes from the expression "aus der Lameng

"Dishes that can't be pigeonholed" – such is the name of the game for chef Olimpia Cario. In her surprise set menu, she gives free rein to her creativity, cooking up unusual combinations such as chicken, trout, egg, cucumber, corn and redcurrants. She uses seasonal produce and high-quality ingredients, often grown on her own farm. The interior itself has an eye-catching design, with a large, high-ceilinged space reminiscent of a modern rustic barn on account of the beam construction climbing up into the roof.

The restaurant is part of the picture-perfect Brauereigasthof Hotel Aying is a family-run establishment steeped in tradition and now run by the seventh generation. Diners are treated to warm hospitality in an upscale yet cosy setting. The terrace to the rear of the building is delightful in summer. The menu features exquisite regional and seasonal dishes, crafted from carefully selected produce of the highest quality – the restaurant has its own herd of Pinzgau beef cattle, as well as a hunter, who provides the game. In addition to the selection of fine wines, there are of course Ayinger beer

A truly delightful establishment with a charmingly rustic inn atmosphere – it's genuinely cosy here. The menu includes freshly prepared seasonal Bavarian cuisine such as braised shoulder of lamb with root vegetables, or beef tenderloin on a bed of fried mushrooms and potatoes, as well as parmesan risotto with king prawns. More limited options at lunchtime.