Dine on local favourites in the vaulted interior or chestnut-shaded beer garden of this 18th-century baroque Gasthaus. These include pork knuckle with bread dumplings and potato salad, roast local trout with parsley potatoes, boiled beef with horseradish, pasta with picked-the-same-day chanterelles, and an ‘emperor’s pancake’ (with stewed plums).