This exquisite restaurant in the Imperial hotel now ranks with the top eateries in the city, and as soon as you're seated in the intimate, wood-paneled room you know you're in for a treat. Chef Stefan Hierzer is from Styria, and you'll find many Styrian specialties on the menu. The cream of potato soup with white truffle oil is especially delicious, and other good choices include Styrian beef with Krautfleckerl- little pasta squares with slivers of cabbage in a Kübiskernöl (pumpkin seed oil) sauce-or turbot with caviar, artichokes, yellow peppers, and snow peas. Service is friendly and attentive without being intrusive.