"Good Room Acoustics" Restaurants in Tyrol
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!
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.
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.
In three to seven courses, Hansi Treichl serves his creative menu with changing seasonal creations: sweetbreads with pumpkin, Dolomite goose with red cabbage or sturgeon fillet - accompanied by selected wines.
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.
Tyrolean delicacies and international favorites - that's how you can describe the cosmopolitan, home-style mix in the Berghof's variously designed dining rooms. Rustic, hearty, tasty.
Purist and straightforward in the room and on the plate. Rooted in the region, yet open to international influences. High-end Tyrolean cuisine with a clear line - the Wallergröstl is sensational.
Here, body, mind and palate are pampered in equal measure. The evening multi-course menus change daily and show ingenuity. Regional, seasonal and visually a real statement every time.
To call this place steeped in history is an understatement. All the more spectacular to be a guest here - whether for a hearty meal in the inn or a drink in the bar in the old gallery.
The philosophy of traditional Chinese medicine runs through the Posthotel from wellness to the plate. The five-element teachings taste and nourish excellently. Ingredients from our own farm.
From home to plate: Thomas Knittl cooks with what the region has to offer - fresh, seasonal and sensual. Whether it's a menu or individual courses: honest taste that attracts and stays with you.
At Pipino's, you sit right by the water with an absolute lake feeling. Accordingly, fish and seafood are highly recommended, such as the whole sea bream in a salt crust! But there is also pasta, steaks and co.
Seats in the Defreggerstube are in great demand. In keeping with the ambience, regional, down-to-earth cuisine is served - from mountain herb salad to Gröstl and Kaiserschmarrn. You will never be disappointed.
Where, if not here, does the word "dine" apply? In the stylish ambience of the Grand Hotel, you can enjoy East Tyrolean Schlipfkrapfen, steaks from the Fleckvieh cattle or the three to five-course fine dining menus.
The vinotheque atmosphere matches the setting. Fine dining à la carte or as a menu by Patrick Raaß - Tyrolean cuisine meets international classics, plus gourmet pizzas such as salmon with Osietra caviar.
The view from the Gramai Alm takes your breath away at first, then the cuisine takes over: Austrian classics, served in style or enjoyed in a rustic style at a hut meal - surrounded by pure nature.
One room at the Hallerwirt is more beautiful than the next. The historic ambience goes well with local, down-to-earth cuisine: carpaccio of young bull's back, trout Müllerin and Kaiserschmarrn.
A pub that makes all guests happy with its classics such as Grandma Resi's cabbage roulade and new creations such as roasted pumpkin with tofu paneer. Daily changing "Wirtshausteller" at lunchtime.