In his restaurant in the family-run Grader hotel, Adrian Kuhlemann cooks up creative modern cuisine rooted in regional, seasonal produce. His personal culinary style is showcased in interesting dishes – names such as "Salmon Trout Kimchi" or "Egg and Spinach" offer little hint of the inventiveness behind the succinct descriptions. From 7pm – and by prior reservation only – a six-course set menu is served. The well-curated wine list features appealing labels from Germany, France and Italy. Alternatively, guests can opt for harmonious wine pairings served by the glass. The attractive setting blends rustic and modern features; the friendly service team is efficient and attentive. If you prefer to dine à la carte, head to Fischerstüberl for dishes such as spelt risotto with mushrooms or veal meatballs with potato salad (from 6pm).