Collina am Berg

International cuisine with ingredients from Austria's forests, fields and lakes, cooked by 3-toque chef Martin Feichtinger; focus on local produce, seasonality and sustainability; game from the restaurant's own farm in Andau, fish from natural ponds in Radlberg an der Rax and from Lake Millstättersee, vegetables from the Ganger market garden in the 22nd district; chef's table where you can sit directly at the kitchen pass; summer bistro during the summer, the menu features light dishes with matching rosé and white wines.During the summer months, there is a summer bistro with a menu of light dishes and matching rosé and white wines; part of the restaurant is used as a gallery open to local artists; covered winter garden.

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