White walls, bare floorboards, sheepskin-covered chairs and copper lighting set the stage for chef Lukas Kienbauer's innovative Austrian cuisine. In the full-length open kitchen, he utilises local meat, river fish and plants grown on his farm or foraged nearby in no-choice menus that might feature spruce macarons, nettle-wrapped zander parcels with wild thyme foam, and alpine honey–marinated pork belly.
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