Johann Strauss' one-time favourite, this dark-wood-panelled restaurant serves fabulously traditional dishes using produce from the owner's home region of Pielachtal, Lower Austria. Start with boiled beef aspic with onions and pumpkin-seed oil; continue with mains like fried blood sausage with sauerkraut and roasted potatoes or chicken cooked on an iron griddle; and finish with curd dumplings and stewed berries.
Classical music plays in the background.