"E-charging station" Restaurants in Tyrol
Martin Sieberer combines Tyrolean classics with fine haute cuisine. In the royal surprise menu, he demonstrates his entire tasty range. Exceptional wine selection with over 800 items.
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.
Sophisticated gourmet cuisine with Tyrolean roots and international standards. Unusual multi-course menus, high product quality, great flavors and one of the best wine lists in the country.
Anyone who associates fine dining in the Paznaun Valley exclusively with Ischgl and its many gourmet restaurants needs to fill a gap in their culinary knowledge. Well before Ischgl lies the small village of See, where in 2017 an investor from Bonn built an exclusive chalet hotel high up on the hillside with the lovely name “Bergwiesenglück.” Over time, a restaurant was added—named “Hermanns Kitchen” after the farmer who had once worked the land. And because hotel director Rudolf Schuchter is a well-traveled foodie, wine enthusiast, and hunter, a restaurant serving good Tyrolean cuisine wasn’t enough for him. So he asked his friend Gustav Jantscher—a legendary chef and, more recently, executive chef at “Arlicious” in St. Anton—to set up a small, refined à la carte restaurant in the hotel’s “Jagdstube.” Jantscher brought along his longtime sous chef, René Zangerl—for fifteen years, the two had worked as an inseparable team at establishments such as “Aiola” in Graz, the “Post” in Dalaas, and the “Tannenhof” in St. Anton. Then, in the fall, came the big step out of the shadows—Zangerl took over and, three evenings a week, presents a menu that fuses Tyrolean cuisine with that eccentric style for which the restaurant has been famous for years—a distinctive Far Eastern touch, without cooking Asian cuisine in the strict sense. One of the many bite-sized dishes: bao buns with lamb heart. A lightly smoked pigeon breast with wild broccoli, spruce oil, and a robust jus is followed by black hake, briefly seared and stuffed into gyoza, with oyster, miso, and Nashi pear. Zangerl raises the quail himself—he serves the breast with kimchi and sesame in lemongrass foam. And one has to agree with Schuchter when he says, “Game and Asian flavors work well together!” At least when someone with Zangerl’s flair takes on the owner’s favorite theme. For this course, the local repertoire of flavors is more than enough: roe deer and duck liver, served with pointed cabbage strudel. Game “at its best.” Anyone who might wonder about the sources of some items on the wine list—Schuchter sources a significant portion of his selection from the London market, which is virtually unmatched in its diversity. He serves a Ligurian orange wine made from the rare Pigato grape variety with the salty Gambero Rosso, paired with char caviar. And to accompany the game, a magnificently aged 2006 Cabernet Römigberg from Lageder is poured into the glass. Paznaun has yet another exciting new spot to recommend.
In the Gourmetstüberl, Armin and Alexander Gründler show their signature style: bold, precise, deeply rooted. Regional ingredients are transformed into elegant menus, accompanied by Caroline Gründler's fine wines.
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.
Historic ambience with a modern twist. The cuisine builds a bridge from traditional classics to contemporary elegance. The focus is on regionality - grandma's cuisine, rethought and finely staged.
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.
Rustic and cozy, pure Tyrol and at the same time stylishly elegant - matching the delicate culinary art. The menus are clearly structured, the sequence of courses and wine pairings are always harmonious and well thought out.
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.
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!
In his cuisine, Bernhard Hochkogler focuses on balance and creative ideas, always with a regional focus, prepared with passion and ambition. Tip: Gondola dinner on the panorama terrace.
In the Post Gourmet Stube, menus are created with a sense of origin and development. Thomas Strasser thinks ahead regionally, while Almin Begic rounds off the evening harmoniously by the glass.
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 Bruderherz Fine Dine, Christian Marent shows how exciting down-to-earth food can taste. Regional ingredients are transformed into fine compositions with an international accent, in both the omnivorous and vegetarian menus.
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.
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!
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.