This place, in the very heart of Vienna, sources all of its ingredients from over thirty different small farmers and specialists, thereby supporting the region and ensuring quality. Chef Peter Fallnbugl works with carefully chosen products using traditional preservation methods and stores them for pickling on the restaurant's own shelving units: a variety of homemade juices, syrups, compotes, preserved lemons and pickles can be found here. Much of it is harvested from the wild. Our pick of the menu is the beef tartar from Austrian veal (Hödl) with brûléed egg yolk, mustard leaf and redvein dock, dandelion-dijon creme, slices of yellow-gold salt-buttered toast from the in-house bakery. Prices are amazing given the superb location. Long evenings in the garden here are Vienna musts!