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Austrian Restaurant Review

Austrian 'burgerliche kuche' (wholesome home-cooked food) is the unlikely proposition at this family-run restaurant nestling at the bottom of enchanting Sychnant Pass (between Conwy and Penmaenmawr). Welsh-born Judith Pigler runs things out front, while Fredi (a native of Baden) mans the stoves.

The evening menu is a roll-call of authentic dishes with authentic names: gulaschuppe, schweinsbraten (roast loin of pork seasoned with caraway and garlic) and rehragout (a rich ragoût of diced venison with a traditional bread dumpling and cranberry sauce) - not forgetting Wiener schnitzel and homemade apple strudel.

Alternatively head for the Edelwiess Stube, a cosy, pine-clad room where you can tuck into bratwurst with sauerkraut, frankfurters with 'saft' (homemade paprika 'gravy') and other light dishes.

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