The best restaurants in Kitzbühel in the Mid-Range Price Category
Vegetables are grown in the Bichlhof's own garden, and the fresh herbs also come from there wherever possible. Personal service and the extensive wine list complete the fine cuisine.
Head chef Ernst Köstenbaumer is at home in Austrian cuisine, but knows very well how to bring tradition into the modern age. It tastes extremely good and multi-faceted.
Eating like "dahoam" is at the top of the list at the Kitzbühel excursion restaurant, even after the facelift. And you can take the "top" literally: Enjoy the afternoon sun and Wiener Schnitzel!
You can tell that the Tischlerwirt is run with heart and soul. Fairness and Tyrolean cuisine have a high priority in the restaurant and on the plate: many regional suppliers, for example for "Gebrannte Schaf-Camembert".
The siblings Martin Huber and Andrea Posch base their dishes on locally sourced food, prepared according to the rhythm of the seasons. They showcase natural cuisine at the highest, very modern level.
The Berggasthof benefits from fifth-generation tradition and a dream view. The food is down-to-earth - from home-made aspic to Kaiserschmarren. On pre-order: duck and knuckle of pork.
For almost 40 years, the Pfandl has been a reliable stop for authentic Austrian cuisine. Ingredients, sauces, desserts and even the wine list: everything Thomas Hagleitner does is always top-notch.
The cuisine at Seebichl am Schwarzsee is based exclusively on regional produce and seasonal flavours. Dishes are served in the modern (and wooden) dining room.
The Huberbräu Stüberl dispenses with frills and reservations. Honest, traditional Tyrolean cuisine tastes good in a down-to-earth environment and is uncompromisingly cooked with quality in mind.