The third generation is now at the helm, as Daniel Edelsbrunner continues his parents' commitment at Kupferdachl. The chef-patron's cuisine is very regional and seasonal, based on traditional Austrian recipes, and he is mindful of the provenance and quality of the ingredients. One particularly tasty, feel-good dish is the "chanterelle goulash with Serviettenknödel (bread dumplings) and sour cream". Daily specials complement the à la carte menu. At lunchtime (Wed-Fri), there is a wallet-friendly three-course lunch menu. The well-curated wine list includes a fine selection of regional and Austrian labels, as well as organic and biodynamic wines. The upscale modern interior is very inviting, and the covered terrace overlooking the well-kept garden complete with a koi pond and impressive gnarled olive tree is very pleasant. Tip: The building also houses the fine dining restaurant, Das Edelsbrunner, which serves an ambitious surprise menu.