The fine dining arm of the Lilli gastronomy concept offers foodies the chance to savour an ambitious set menu created by Walter Triebl and his team. It comprises four, five or six courses, such as sturgeon, Alpine caviar, iced beurre blanc, cauliflower and hazelnut, or Amur carp with pörkölt (Hungarian paprika stew), parsnip and capers. The ingredients are outstanding and sourced with a clear emphasis on regional producers. The restaurant's modern interior is just as inviting as the adjoining garden area, separated only by a glass partition that can be fully opened in summer, lending the indoor space an almost terrace-like feel. The comprehensive wine menu features an excellent regional choice, along with wines from Germany, France and Italy. Service is very friendly and attentive.