"Classic & Traditional Cuisine" Restaurants in Kitzbühel
Fine dining has always been served at the foot of the Kitzbühler Horn. Johannes Denk refines top regional produce such as Kössen trout into cosmopolitan dishes. In summer enjoy "al fresco" on the terrace.
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.
In addition to the obligatory lobster and lots of fresh seafood, First Lobster also serves steaks as "surf and turf" or from the hot stone. Noteworthy: oyster special and selected wines.
The Sonnbühel offers Mediterranean-inspired dining in a rustic and elegant ambience. Antipasti and pasta, but also Chateaubriand for four or Wagyu burgers to fortify you for a day of skiing or hiking.
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 beautiful dining rooms are like something out of a picture book, and the kitchen serves up one Austrian classic after another: Schnitzel, cheese spaetzle or Brettljause, followed by a large selection of desserts.
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 south beckons in one of Kitzbühel's oldest buildings. From grilled octopus to pasta and delicious melanzane to steak from Piedmont, you can really indulge in Italian cuisine.
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 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.