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. Trout strudel with Veltliner sauce, Werfen lamb with parsley pesto and lamb salami, stuffed zucchini blossoms with wild thyme and mushrooms—any of these specialties might top the nightly bill of fare and are highly recommended. The cuisine is creative and local delights and herbs are deftly mixed with nouvelle garnishes, many inspired by the brothers' far-flung travels. For a complete experience book one of Obauer's modern guest rooms—there are a dozen—and enjoy a legendary breakfast in the morning.