Riese Haymon

Frommer's Review

Inside this 400-year-old building in the heart of the old city, you'll find an intensely Tyrolean ambience that includes four separate dining rooms, each paneled and accessorized with old-time artifacts, plus an attentive staff. Menu items include old-fashioned but flavor-filled dishes that rely on the seasonality of the ingredients and that often come with one of the restaurant's specialties, dumplings. Look for a changing menu that usually includes such local freshwater fish as saibling, pikeperch, salmon, and trout; veal and chicken dishes in wine sauce or brown stocks; Wiener schnitzel; braised liver; herb-flavored terrines of freshwater crayfish; and an especially savory version of braised oxtail.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.