Fodor's Expert Review Brunnauer im Magazin

His time served behind the line of many of Salzburg's most recognized establishments has taught award-winning Chef Richard Brunnauer the traditions of quality Austrian cuisine, and the elegant preparation of his hand-picked, seasonal, never-frozen ingredients entice a strong local connoisseur crowd. The repurposed World War II bunker, carved into the side of the Mönchsberg, creates an intimate and unique setting in the cleverly lighted main Kaverne dining room. The chef has forged tight relationships with his suppliers—hunters, fishermen, mushroom gatherers, and even grandmother backyard berry gardeners—so you benefit from the very best Styrian beef tartare, Tauern lamb, Alpine char, and Marchfeld white asparagus. A glass from the extensive wine list is best enjoyed in the fresh air courtyard.