Frommer's Review
A statue of an exotic-looking Moor sits atop the wrought-iron sign at the entrance to this restaurant, in a house built in 1423. You'll have to descend a flight of stone steps to reach the three distinctly different eating areas, the best of which is on the right of the entrance. Replicas of Moors, gold earrings and all, in either bas-relief or full-rounded sculpture, provide an offbeat decor. A third area, on the left as you enter, is more cavelike, with an orange ceramic stove and a low ceiling. Meals might include entrecote, Parisian style; sirloin steak with herb butter; grilled lamb chops; a good selection of cheeses; and many rich desserts. It's great to eat here in autumn and midwinter, when the restaurant emphasizes game, usually from the mountains near Salzburg, including fresh venison from the Unterberg (a mountain visible from the center of town); fresh local mushrooms known as Eier Schwammel in herb sauce, a dish favored by regional gourmets; and breast of duckling with apple and red-cabbage dressing and homemade dumplings.
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