"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.
Tyrolean cuisine of the highest organic quality: local ingredients, fresh bread every day and products from our own hunting grounds characterize the menu. Whether classic alpine dishes or exquisite game menus.
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.