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Batzenhausl Review

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Batzenhäusl

Fodor's Review:

You wouldn't expect such an elegant restaurant behind the walls of this wooden chalet. Warm tones welcome you in the contemporary ground-floor restaurant; on the upper floor you will find some very fine parlors with a more traditional feel. The two chefs conjure some very fine creations based on Austrian specialties, such as wild boar with figs or lamb with ratatouille. Menus change seasonally, and a full range of vegetarian options is always available.

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