Cuisine that is creative, yet draws on traditional recipes, is what you'll find at this elegant, comfortable dining room in the Grand Hotel Europa. Carved wood alcoves, the typical Tirolean Stüberl, harbor 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, like local game or house-made pastas, are recommended. The four- to seven-course prix-fixe menus are good choices for those who just cannot decide.
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