"Dogs allowed" Restaurants in Tyrol
In the exclusive gourmet restaurant Tannenhof, top chef Dennis Ilies spans the arc from alpine origins to creative openness. Unexpected pieces of Tyrolean gray cattle, for example, are a surprise on the menu.
Akami tuna from the Binchotan grill and other fine ideas form Patrick Müller's menu at Alps & Ocean. Rainer Müller also has wine ideas that are precise rather than pretentious. Grandiose wine list.
The Gannerhof is an institution as a complete package. The authentic Villgrater farmhouses offer a unique ambience for ambitious cuisine that is deeply rooted in tradition and nature.
Kitzbühel and Munich are not only geographically close in some respects. Les Deux also follows the brasserie's recipe for success in the mountains with beef tartare, the popular shrimp cocktail and steak.
The 400-year-old inn at the Stanglwirt offers tradition that makes everyone happy. Regionality sets the tone for Tyrolean delicacies, complemented by Walter Kaltschik's fantastic wine list.
Now an iconic fine dining destination. In the evening, the kitchen becomes a gourmet address with creative interpretations of classic dishes and one of the most impressive wine lists in the Alps.
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!
No other inn has as many stories to tell as the "Schwarzer Adler" in Jochberg near Kitzbühel. "Since 1492" is the motto of the inn, which has been serving guests for longer than America was discovered. The magnificent rooms have been refurbished by the new tenants with a sense of substance. The spectacular "Kaisersaal" was built on the occasion of a visit by His Majesty and was in official use for one day in 1900. So much for the hardware, which until now had no adequate culinary reflection. This has changed dramatically with the winter season. Anyone scrolling through the team's homepage may be surprised. There is Managing Director Klaus Pinter, previously a manager at Commerzbank or Lloyd Fonds and now founder of an AI-controlled mail order business for high-quality meat called "MEZGa". This is where Hannes Hönegger comes into play - known as a quality butcher, co-developer of the Viennese "Tatarie Marie" and supplier to numerous top restaurants. He contributes the meat expertise for the webshop and is also the host at the "Schwarzer Adler", which also functions as a kind of showroom for the "MEZGa" products. And to ensure that the great meat is served in a worthy manner, the previous head chef Mario Naschenweng was joined by Marco Gatterer, previously a highly decorated chef at the "Berggericht" in Kitzbühel. This was closed overnight by the management under strange circumstances in July 2025. Gatterer once trained with greats such as Reitbauer, Sieberer, Nickol and Wallner and is now raising pub cuisine to a new level here. Hand-cut beef tartare is composed by Hönegger at the table, accompanied by wood-fired grilled lettuce hearts and yolk cream. And although the restaurant is decidedly not a fine-dining address, Gatterer can't resist making detours in that direction. See his reinterpreted yeast dumpling: visually identical to the hearty hut version, it comes with a delicate yeast foam with Powidl, plum sorbet and marinated duck liver underneath - excellent. Tender Jochberg lamb is served as a trio - marinated loin skewers, stuffed peppers with minced meat and liver. Particularly popular: chamois lasagne - less juicy than usual, as the pastry slices are briefly grilled and served with "Tyrolean roux" with mountain cheese and mushrooms. The wine list meets the local standards - from Chateau Lafleur down to very nicely priced entry-level wines, there is something for everyone. The Kitzbühel region has an old new top address.
Relax and enjoy the view of the mountain landscape from the sun terrace. A touch of luxury is allowed - such as beef tartare with N25 caviar or tarte flambée with truffles.
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.
At 2350 meters above sea level, the Wedelhütte is always a popular stop: Top service, specialties from goulash soup to fine dining in the evening. It's best to stay overnight and enjoy breakfast!
The Zomm team has it all: concentrated international experience and a passion for hosting. The result: delicious, innovative yet down-to-earth cuisine without unnecessary chichi!
The breathtaking panoramic view of the Großglockner from 1500 meters above sea level accompanies Michael Karl's East Tyrolean specialty cuisine: modern and yet close to home. Rarities wine cellar.
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.
As a guest at the Bichlhof, you immediately feel at home. The food comes from the local area and is prepared in a way that is both down-to-earth and contemporary. Tip: Fondue Chinoise on advance order!
Whether you come here for the seasonal tavern cuisine or for Max van Triel's gourmet menu, you can be sure that the best ingredients are transformed into fine dishes with skilled craftsmanship.
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.
Even the gondola ride is part of the experience: one of the highest gourmet restaurants in Europe awaits high above. Matthias Weinhuber covers everything from fine sashimi to honest gröstl.
The Mascher family runs the hotel and restaurant with passion. Stop off here on the Pustertaler Höhenstraße and enjoy the regional delicacies as a surprise menu in four to six courses: a fabulous idea!