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Although this region contains fine restaurants—in fact, two of the country's top dozen dining establishments are here—most of the dining in the small towns of the Eastern Alps will take place in Gasthöfs or Gasthäuses—chalet-style country hotels and inns with flower-decked balconies and overhanging eaves. Note that in many cases such inns are closed in the off-season, particularly November and possibly April or May.
With green wood paneling and a red timber ceiling, the restaurant is both historic and traditional but exceptionally stylish. It's also right in the old town center, and has a garden and cozy wooden parlors. Overseen by the Seel family, traditional Austrian fare is its forte, but it prides itself on its pizza too---it even has a wood-fired oven. For a true traditional dish, try the Jägerhauspfandl (grilled pork tenderloin and mushroom cream sauce with roast potatoes) or pumpkin-, game-, or duck-based seasonal specialties.
Housed in a converted 1934 powerstation with exposed brick walls and beams, this stylish two-story restaurant serves creative regional Austrian fare along with an excellent wine list. It's modern but rustic, industrial but welcoming, and authentic regional cuisine but creatively presented. Be sure to try the homemade bread, farmer's butter, smoked bacon, and schnapps from their own organic farm.
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