The efficient, genuinely friendly staff make this a top Olas Altas dining spot. Viennese and other European entrées dominate the menu, which is modified each year when the restaurant participates in PV's culinary festival. Recent innovations include the herb-crusted rack of lamb served with horseradish and pureed vegetables au gratin and the venison medallions with chestnut sauce served with braised white cabbage and steamed vegetables. You can also order these dishes at the coffeehouse next door; it specializes in sandwiches and desserts. Try the warm apple tart with cinnamon ice cream and caramel sauce.