This place is popular for good reason! Sebastian Oberholzner puts his heart and soul into his cooking, and his flavoursome dishes are much in demand. He favours seasonal, regional ingredients, and knows both his suppliers and exactly where their produce comes from. You can choose from several set menus and à la carte options. Tempting dishes include "Lohmayr's Vorspeisenetagere" (a tiered selection of starters), Sicilian prawn stew with toasted bread, and oven-cooked veal Tafelspitz (rump cap) on a bed of chanterelle ragout, served with lemon-infused potato purée. There is also a good selection of wines. Hostess Tanja Oberholzner and her team provide charming, attentive service in this beautiful historic building. Tip: Be sure to book!