Chef Armin Mairhofer earned one Michelin star for his Mediterranean-inspired fare at Anna Stuben. There are only four tables in the snug, raw-wood dining room, so book ahead of time.
Go rustic at Tilia, a tiny eatery housed in an 800-year-old, stucco farmhouse. Snag a hand-carved wooden chair or sit upright on a pine bench, while sampling the seasonal handiwork of 35-year-old chef Chris Oberhammer. All the herbs come from the garden out back.
Wrought-iron partitions offer privacy to Jasmin’s twenty diners, but don’t be fooled by stuffy floral-patterned banquettes. Chef Martin Obermarzoner’s cuisine is ultramodern, marrying unlikely ingredients into daring dishes like oyster shooters with white-chocolate shavings and a passion-fruit purée.