On-site inspection

A safe choice on the menu, ideal for Lent, as well as before and after, because it is easy to digest, is Wurzelfisch—a fish-based interpretation of the traditional Austrian dish Krenfleisch. Instead of pork knuckle and pork shoulder, Gintenreiter uses char. It is served with caraway potatoes, which are best mashed directly into the delicious broth so that not a single flavor molecule is left behind on the plate.

The chefs take a trip back to the flavors of childhood with Powidltascherln. Three sweet parcels of pure happiness: potato dough filled with the dark gold of Bohemian-Austrian cuisine—powidl (plum jam)—and rolled in buttery breadcrumbs. But this classic probably needs no introduction, just like the Bergdiele.

Nor do the wines with their memorable names. The wine list is constantly being expanded and offers something for every taste and every budget.