The very friendly and helpful team of the gourmet restaurant Ritter Oswald Stube serves tasty specialties and excellent wines in the courtyard of the former monastery. Chef Stefan Muhr lets our taste buds tingle with a delicious five-course menu. The Amuse-bouche - foie gras with a pyramid cake and apricot chutney - was a successful start. The next course, poached salmon trout, was served on creamy tomato risotto. The following course was an exquisite, clear oxtail soup with ravioli stuffed with boletus. The subsequent courses – all of them decoratively arranged – were corn-chicken roulade, grilled red mullet and boiled beef in aspic. This combination hasn’t been spicy enough, however the veal loin with chanterelles and basil pasta was excellent. The dessert was a real feast for the eyes and consisted of buttermilk tureen, Crêpes Suzette and coconut parfait. Self-made pralines were served to finish off the dinner. The prices are rather high. This is true for the dishes as well as the wide range of wines from the wine cellar. On the excellent wine list you will find mainly Austrian wines but also good international brands. It’s good to hear that these wines can also be tasted by the glass.

Pictures of the Gourmet Restaurant