Fodor's Expert Review Mundenhamer

Chef Ernst Breitschopf knows the repertoire of good old Upper Austrian dishes inside and out: an Innviertler (raw ham with horseradish, dark bread, and butter); a garlic soup with bread croutons; a roast pork chop served in a pan with bread dumplings and warm bacon-cabbage salad; homemade spaetzle with braised white cabbage and bacon; a Salzburger Schnitzel (scallop of veal filled with minced mushrooms and ham) with buttered finger dumplings. Dessert? Nobody can resist the Mohr im Hemd (Moor-in-a-shirt), the warm chocolate cake garnished with fruits, chocolate sauce, vanilla ice cream, and whipped cream.