Place to eat: Verwallstube am Galzig, Sankt Anton am Arlberg, Austria

About this place:

The highest altitude 2-star Michelin and 2-hat Gault Millau restaurant in the world! According to the Telegraph "...famous for its fresh fish, which is flown in daily. The bouillabaisse here rivals Marseille’s best."
http://www.telegraph.co.uk/travel/europe/austria/739646/Lifts%2C--links-and-art.html

We had a great lunch here in Feb 2008. Our table had a whole Sea Bass cooked simply with brown butter, a Sea Bass fillet with a curry sauce and a simply cooked Dover Sole.

The restaurant also has a great wine list including the best Gruner Vetliner I've tasted:
Hirtzberger Wachau Smaragd "Honivogl" Gruner Veltliner 2004
http://www.hirtzberger.com/index.php?page=5&sec=3⊂=60&l=en

Some reviews:
http://www.vindivino.com/pdf/1027_press.pdf
93+ Wine Advocate
There is no more consistently fine Wachau Gruner Veltliner than Hirtzberger’s best (although one or two others may be its
equal) and the 2004 Gruner Veltliner Honivogl.... In the nose, the wine is as yet rather discreet, but fascinating in its subtle
lily-like floral and mineral suggestions. The creamy richness on the palate here is typical of Honivogl at its best, but this year
accomplished without huge body or high alcohol, making for a wine of clarity and poise. Sickle pear fruit accented by
marzipan, nut oil, flowers and wet stone flavors carry into a lingering finish of refinement and complexity. (August 2005)

94 International Wine Cellar
Medium green-yellow. A powerful core of juicy stone fruits and fig is wrapped in a fluffy package of honey and flint; shows
light raisin and dried grape aromas and flavors. The palate is silky and elegant, and framed by an acidic structure of great
finesse. Finishes extremely long, with yellow fruits laced with spices. (Nov/Dec 2005)