This tiny restaurant, way off the beaten track, resembles a radically minimalist work of art in some Berlin gallery. The menu is equally small and consists of genuinely good and simple versions of Austrian classics and mirrors the wine list, which is also select but sufficient. The menu is always fresh, seasonal, local, and organic. Owner Fridolin Fink and cook Elias Zenzmaier are both young, inspired souls that have already received much acclaim in local circles. They serve delicious versions of classic schnitzels as grandiose as the Blunzengröstl (a blood sausage), and lovely seasonal specialities like grilled pike perch filet with winter asparagus risotto, walnuts, and marinated fennel. One warning: This is not a good choice if you're sensitive to smoke as there is only one room and no non-smoking section.