石头酒店

In the former cookery school and bistro of his mentor Thomas Mühlberger, young Dominik Wachter has introduced a modern "counter concept". In the cool, chic and urban atmosphere, you sit comfortably at the large bar in the middle of the space or at one of the high tables, from which you can watch the action at the kitchen pass unfold. The set menu (choose between four- to six-course formats) uses mainly regional ingredients, and the owner also forages for mushrooms, wild herbs, nuts etc from the local forests. Time after time, Dominik Wachter successfully presents beautifully balanced contrasts

As the name suggests, the emphasis here is on fish dishes. The menu features, for example, house-made fish soup with rouille sauce and baguette, or perch fillet in a garlic and herb butter with parsley potatoes, but there are also meat and vegetarian options. The grappa and brandy selection is really impressive and might tempt you to stay for a nightcap. In fine weather, the best spot is the terrace overlooking the lake. Tip: Right next door, you can purchase fish specialities to take home. A stroll along the lakeside, which has a jetty for small boats, is also recommended. Good overnight acco

Herrenhaus is located in the centre of the picturesque old town. A cloister, where you will find a quaint little terrace during the summer, leads you to the restaurant on the first floor. The historical setting adds to the warm and welcoming atmosphere. The delicious food is prepared using select in-season regional produce. The dishes are served à la carte or in the form of a set menu. Tip: Inexpensive lunch deal. The genial and obliging waitstaff will be happy to advise you on your choices. There is also an attractively priced wine list dedicated to German, Austrian and Italian labels.

In one of the oldest inns in the region, tradition is celebrated, but not at the expense of progress. There are a number of charming dining areas in which to enjoy dishes such as Rindertafelspitz aus dem Kupferpfandl (boiled beef fillet from the copper pot), apple horseradish, chive sauce, creamed spinach and sautéed potatoes and, for dessert, Kaiserschmarrn (shredded pancake) with plum compote and whipped cream. Order à la carte or opt for the "Signature Menu" for two or more diners.

What is it that draws regulars and day trippers here in equal numbers? The richly decorated space is wonderfully rustic and the remarkable collection of farm machinery is well worth seeing. Classic international and regional dishes such as Böfflamott (beef in red wine), rooster burger and saddle of lamb in a herb crust are served, as well as a seasonal set menu. Three individually decorated double rooms can be booked for overnight stays in the building next door.