Instead of a single sprawling dining hall, Restaurant Sailer divides its floor plan into a series of distinct, wood-paneled parlors – or *Stuben* – that break the space down into smaller, intimate pockets. Whether you are seated in the rustic Jägerstube or the slightly more formal Bürgersalon, the environment is defined by heavy timber, carved detailing, and the enclosed warmth characteristic of traditional Tyrolean interiors. In warmer months, the dynamic shifts as service moves into the *Gastgarten*, a courtyard garden that offers an airy counterpoint to the wood-heavy rooms inside.
The kitchen runs 365 days a year, focusing on a menu that stays strictly within the lanes of Austrian heritage while applying a sharper, more modern finish than a standard tavern. Servers navigate the tight spaces with trays of Wiener Schnitzel – available in both veal and pork – and iron pans of Gröstl. Roast duck and Tomahawk pork anchor the heavier side of the menu, paired with a wine list that covers over 250 labels, leaning heavily into Austrian and Italian producers.
While the savory courses respect tradition, the end of the meal often takes a different turn. The kitchen frequently deconstructs classics like Black Forest cake or apple strudel, serving them layered in glasses rather than on plates. Because the restaurant draws a steady crowd of locals alongside hotel guests, the rooms fill up quickly, making reservations essential for securing a table in one of the specific parlors.
Restaurant Sailer