"Breakfast" Restaurants in Tyrol
Max Stock always succeeds brilliantly in integrating local accents into creative menus at a high level. In the intimate and cozy parlor, he serves wild-caught zander and Zillertal wagyu, for example.
In the Alpin Gourmet Stube, Paul Markovics creates small works of art from regional ingredients - precise, surprising, full of depth. Sophia Jehle complements them with wines that turn every course into an experience.
The view of the Wilder Kaiser puts the icing on the cake of the menus in the Kulinarium. In four to six courses, the cuisine shines with a creative wealth of detail and strong flavors. Good wine accompaniment!
A fine start with oysters and champagne, followed by the minced butter schnitzel of milk-fed veal: Sonnenhofs Wirtshaus combines elegant moments with familiar cuisine, light and stylishly executed.
Head chef Wieser knows how to inspire his guests and "pick them up" in the best culinary sense. In the parlor, in the garden - no matter where: the regional delicacies are modern and accompanied by top wines.
The Unterwirtinnen fill the building from 1490 with so much life that it is a real pleasure! In the restaurant, Christian Ranacher creates great, creative dishes in slow food quality with a love of his homeland.
At the Fliana Chef's Table, refined cuisine and great wines combine to create a special place of enjoyment. Andreas Spitzer cooks close to his guests, and the new wine safe makes wine lovers' hearts beat faster.
Esskultur offers a choice from the bistro menu to a multi-course dinner menu. Sebastian Jöchl juggles ideas, flavors and beloved classics such as corn-fed chicken breast or marinated salmon trout.
Game and merino sheep show how hearty regionality can taste. The Gründler family cooks with dedication, experience and the best from the Karwendel region. A piece of Tyrol to fall in love with.
In the Outside's gourmet restaurant, the best seasonal food from the East Tyrolean gourmet region is served in fine, creative form. Sommelier Edi provides the perfect wine accompaniment.
Thinking outside the box is the motto of this cool restaurant. The menu is creative and fun: crispy farmer's chicken, crispy pork belly with pak choi and soy, and Kaiserschmarrn.
Where the ski slope (or hiking trail) starts right on the doorstep, it's also a great place to stop for a bite to eat. Alexander Fankhauser demonstrates his culinary skills with all kinds of delicious delicacies.
The Sacher name obliges: High quality standards characterize the varied "Tyrolean fine dining menus" in the evening - supported by a top kitchen team that is a master of its craft.
An exceptionally beautiful boutique hotel where the cuisine is more than worth recommending, whether it's carbonara ravioli or the surprise menu, pink beef with red wine sauce or crêpes with apricots.
You can feel the love for the Zillertal and its culinary traditions in every fiber of the Schulhaus. It always tastes fabulous, like the Sidanbach char with leek, veal cheeks and whey.
Where baked wild hare pralines are followed by oven-fresh Dolomite goose from East Tyrol, guests know that traditional craftsmanship is being cultivated. Delicious classics such as veal patties are also served.
Thomas Kunath places high demands on the products that go into his kitchen. With ambition, desire and creativity, he always brings out the best - predominantly regional, with a subtle Asian touch in places.
Up here, indulgence becomes an experience: while the peaks glow outside, alpine cuisine with character is served inside - from menus to fondue by the fire. A place where time tastes different.
Thomas Ebner has managed to establish a sophisticated cuisine with regional ingredients in the family hotel that everyone enjoys - whether in the gourmet menu for the parents or in the three-course menu for the kids!
Klemens Huber is serious about seasonality - and that's a good thing, because the ideas are bubbling over here. Potato ravioli with truffles, beef cheeks with parsnip and milk cream, in three to seven courses.