Dining

Schloss Prielau (72609) is acknowleged to be the top restaurant in the area. It serves internationally recognized award-winning continental cuisine. Call for reservations.

The Bar “Einkehr” (72363) at Schmittenstr. 12, Zell am See, is a chic bistro with a horseshoe bar complete with electric generator and the main dining room upstairs. Recommended by Gault Millau. The Landhotel Erlhof (566370) is also highly rated by Gault Millau for gourmet cuisine.

The next restaurants all serve excellent Austrian cuisine. For the best combination of fine dining in a comfort-able atmosphere (lots of wood carvings and unusual wall lights), try the Steinerwirt (6542-72502; photo left) in Zell am See. It specializes in sirloin steak Vienna style (with onions and small dumplings), and the Salzburger Nockerl (a tasty soufflé) is not to be missed for dessert.

The Guggenbichl hut (6547-8578) features Kasnocken (noodles, cheese and butter) baked and served in a huge skillet. Scraping out the bottom of the pan for the crusted delicacy is fun for the whole table. The inn rises above Kaprun and diners are allowed to climb 5,280 feet above and slide down to the entrance in sleds provided for the thrill. It’s a good way to work up an appetite or work off the huge dinner.

Jagawirt (6547-8737) near Kaprun is a charming inn, owned and operated by Hans and Theresia Nindl, which provides an outstanding dining experience. We en-joyed wild goat (Gamsgebraten) in mushroom sauce with black bread dumplings (Schwartzbrotknodel) and cranberries (Pieiselbeen). A venison filet (Hirschrunckenfilet) is cooked medium (Rosabebraten) with mushrooms (Steinpilen) in Burgundy sauce, €20. Nindl is an avid hunter and he takes some of the local game (venison, antelope, goat) for the restaurant. Two delicious desserts are blueberries heated with flour and eggs with vanilla ice cream (Moosbeernocking) for €6, and Mandelecken, a light almond cake floating in blueberry and kiwi sauce for €6. The inn is also a popular après-ski stop for skiers coming down from the Kitzsteinhorn glacier. African art and artifacts decorate the walls of the restau-rant, attesting to the Nindls’ living in Rhodesia part time. Jagawirt is only open September through May.

Limberghof, just outside Zell am See, serves rich fried pork, veal and beef steaks on wooden planks. Tropfen Amelner, about 90 proof, is a perfect digestif.

Dorfstadl (6547-7280) is the locals’ favorite restaurant in the region. The setting is hand-hewn post-and-beam and the food is spectacular not only in taste but in presentation. Try the garlic soup for an appetizer and apple strudel for dessert. For a main course any selection will please.

Once you have had your fill of Austrian fare, try Italian or Tex-Mex.

Delicious cordon bleu and pepper steak top the fare at Traubenstube (6542-72368). For a light meal, sample Pizzeria Giuseppe (6542-72373) and Zum Casar (6542-47257). Crazy Restaurant (6542-72526; photo below), in the “Villa Crazy Daisy,” is a Scandinavian-owned Mexican restaurant with an inexpensive menu featuring among other items “breath killer” garlic bread.

The Café Konditorei Mosshammer and Café Feinschmeck are your best bets for a late afternoon snack, especially for mouth-watering pas-tries and chocolates. Vanini on Banhofstrasse has the best and largest variety of Austrian and other pastries.

In Kaprun, dining is good at the large hotels. Two favorites: Kaprunerhof and Hotel Zur Burg. The Cafe Konditorei has wonderful pastries in Kaprun.

On the mountain, at the top of the Schmittenhohe, Breiteckalm is the lunch choice. Here Peter Radcher, owner, chef, waiter, bartender and perfect Austrian host, serves a hearty traditional Austrian fare.

Gletschermühle on the glacier is a good luncheon spot with its Tyrolean fare, spectacular views, huge deck and sun chairs for rent.