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In Maxglan, a famous Austrian "farmer's village," now part of the city tucked behind the Mönchsberg and next to the Stiegl Brewery (best reached by taxi), Alexander Hawranek perfects Old Austrian specialties by giving them a nouvelle touch. The setting is your archetypal black-shuttered, yellow-hue, begonia-bedecked Salzburgian farmhouse, oh-so-cozily set with a tile oven, mounted antlers, embroidered curtains, and tons of gemütlichkeit. The menu is seasonal, so you might not be able to enjoy the signature Beuschl (calf's lungs) with dumplings. Best bet for dessert is the Apfelschmarrn, sliced pancake with apples. In summer opt for a table out in the shady garden.
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