The wrought-iron sign of the centuries-old Tanglberg announces the "gallery and restaurant" that lie behind the listed façade, where both contemporary art and good food await you. Maximilian Schellerer presides in the kitchen, serving up a clear cuisine, reduced to the essentials and featuring modern elements. Two five-course set menus are offered. The chef uses high-quality produce, such as fabulously fresh hand-dived scallops from Norway, brought to you pan-fried to perfection and delicately seasoned, or first-rate rack of lamb, herb-crusted with a light and aromatic crumb coating. Service is provided by the dedicated hostess, owner Friederike Maria Staudinger, who clearly takes great pleasure in her front-of-house role. They also have a number of guestrooms.