This very old restaurant (it is said to have existed as early as the 17C) has been given a new lease of life by its young chef Christoph Huber, who puts to good use the many experiences gained over the years in Michelin-starred restaurants. His dishes pay tribute to Southern Tyrolean recipes and ingredients which he reinterprets with a contemporary twist. Guests are welcomed in a lounge area for an aperitif, then accompanied to their table where they are served the chef’s tasting menu (a vegetarian option is also available). The lunchtime menu has more of an informal “gasthaus” feel.