Cuisine that is creative, yet draws on traditional recipes, is what you'll find at the Grand Hotel Europa's acclaimed dining room. It achieves the difficult feat of combining cosiness with elegance, with carved wood alcoves—the typical Tirolean Stüberl—harboring intimate tables dressed with white linens and flickering candles. For the last 20 years the signature dish has been Dover sole sautéed in butter—served by the same waiter for the entire time. Seasonal regional specialties, such as local game or house-made pastas, are recommended. Our favourite is tafelspitz, an Austrian speciality of boiled beef and creamed spinach, with fresh horseradish. The four- to seven-course prix-fixe menus are good options for those who just cannot decide. The wine listin includes a great selection of Austrian wines.