Hotel Loy

This place has kept it in the family since 1854. Now the seventh generation, embodied by daughter Lisa Mayer, is at the helm. This certified sommelier takes care of matters front of house; behind the scenes, her husband Stefan Ell-Mayer is responsible for the food. He cooks up a seasonal à la carte selection, which changes every two to three weeks. Without overwhelming diners with choice, it still promises something for everyone, from traditional beef soup or beef tartare to coq au vin with Zehentmoarhof Riesling, young vegetables, Brandteigkrapferl (traditional Austrian pastries), or golden t