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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.
Among Austria's top dining spots, Obauer is presided over by the brothers Karl and Rudolf, who share chef-de-cuisine responsibilities. Thanks to their flair, this has become a culinary shrine, especially for Salzburgers and Germans. The cuisine creatively mixes local delights and herbs with nouvelle garnishes, many inspired by the brothers' far-flung travels. Trout strudel with Veltliner sauce, Honey quail with nettle, pear mustard and sherry sauce, stuffed zucchini blossoms with wild thyme and mushrooms—any of these specialties might top the nightly bill of fare and are highly recommended. For a complete experience you can also book one of Obauer's 11 chic and modern guest rooms and suites and enjoy a memorable breakfast in the morning.
In the hotel of the same name, the restaurant is in a charming, typically Austrian stube—all wood paneled and cozy—and serves regional specialties and international cuisine. Its popularity extends to locals and visitors alike, which makes for a good atmosphere. It has been awarded 13 Gault Millau points for menu selections such as pork fillet in an herb and bacon crust or braised veal with a cream sauce and small dumplings. It offers a daily three-course lunch menu (with seasonal fare) for €27.
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