"Parking Space" Restaurants in Tyrol
The Sieberers' gourmet menus play the whole gamut of gastronomic art: the best international and local (luxury) products, perfect craftsmanship and the right mix of classic and modern.
Benjamin Parth is known for exclusive menus with French inspiration and straightforward execution. Gourmets can expect first-class products, world-class sauces and an outstanding selection of cheeses.
Martin Sieberer brings the flavours of his traditional Austrian cuisine to life in the best possible way. A worthy stage for Sunday chicken, Schlutzkrapfen or venison from local forests.
The luxurious wine culture of the Hospiz Alm is known far and wide, but it is also worth a visit for the food. David Kurz skillfully cooks timeless classics and steaks to share in the elegant ambience.
Gustav Jantscher creates modern Alpine cuisine with a regional and French focus. For example, venison heart with medlar and white truffle that melts in your mouth. Good wine accompaniment!
Head chef Christian Jeske serves his Alpine gourmet cuisine in the atmospheric, traditional parlour of the luxury hotel. His menu is cosmopolitan with international products and a local Alpine touch.
The gourmet restaurant is the hotel's gastronomic flagship. In keeping with its name, the eight-course menus feature delicacies ranging from guinea fowl to turbot. Incredible wine list!
Japanese cuisine with a cosmopolitan twist. The Zuma concept is known for this and also offers sushi and sashimi at the highest level here in Kitzbühel. The tasting menus are highly recommended.
<p>Herzlich Willkommen in Gründlers Genießerhotel, der ersten Adresse für leiblichen Genuss mit gehobener Kulinarik, bodenständigen Gaumenfreuden und herrlichen Wohlfühlnächten in einer der schönsten Regionen Tirols, dem Achensee. Ist das nicht Grund genug? In unserem Kulinarikhotel Alpin haben Sie die Wahl zwischen bodenständigem Genießerwirtshaus oder gehobener Gourmetküche!</p> <p>Sommer wie Winter erleben Sie einen ganz besonderen Urlaub mit charmanter Tiroler Gastfreundschaft in einer großartigen Berg- und Wasserwelt. Kulinarik und Natur, das ist eine wunderbare Kombination für gelungene Ferien…</p> <p>Im Lexikon für Feinschmecker ist’s nachzuschlagen, unsere köstlichen Gerichte bewirken ein wahres Feuerwerk an sinnlicher Inspiration! Im Gourmetstüberl verwöhnen wir Sie aus unserer Haubenküche mit Kreativität und geschmacklicher Eleganz, die Menüs sind aufwändig kreiert dazu edle Weine und kompetenter Service – auch die anspruchsvollsten Genießer kommen hier auf Ihre Kosten…</p> <p>Es muss nicht immer das Höchste sein, wer’s lieber bodenständig mag ist im Genießerwirtshaus gut aufgehoben. Feine Gerichte mit regionalem Einfluss, zubereitet mit vorwiegend heimischen Produkten so auch Wild aus der Karwendelregion oder edlen Fisch aus den glasklaren Gewässern kommen auf den Teller. Veredelt wird Ihr Aufenthalt im 4-Sterne-Kulinarikhotel Alpin mit einem fürstlichen Frühstücksbuffet… Die Bewegung an der frischen Luft macht natürlich auch Appetit und da kommen wir wieder ins Spiel – bestens vorbereitet sorgen wir uns um Ihr Wohlbefinden aber zuvor entspannen Sie noch im Saunabereich »Alpinaria«…</p> <p>Wir freuen uns sehr, Ihre Gastgeber sein zu dürfen, <br /><em>Ihre Familie Gründler und Mitarbeiter</em></p>
In the Poststube, Thomas Strasser impresses with his way of combining Alpine cuisine with international cuisine. The seating is dignified and the menus are accompanied by a diverse wine selection.
You can rely on the gastronomic delights at the Stanglwirt. The predominantly Austrian menu offers something for everyone - from meat and fish to plant-based dishes, and everything is made with ingredients from the region.
Head chef Bernhard Hochkogler and his team serve French-inspired cuisine based on regional products in the hotel's gourmet restaurant. The patisserie is also impressive.
Under the direction of Günter Lampert and David Wagger, the Kulinarium offers a changing menu of three to six courses of refined creations in the elegant restaurant with panoramic views.
Maximilian Stock is all about the extraordinary. He cultivates his "Alpine Taste" style in the exclusive dining room with exquisite dishes from regional producers - from meat to Alpine prawns.
Max Van Triel's finely seasoned creations range from seasonal delicacies to East Tyrolean classics, such as scallops with black pudding or carpaccio of local beef.
At his Chef's Table, Sebastian Stock serves his varied and creative nine-course tasting menu with drink pairings. A visual feast from the amuse bouche onwards, it keeps the suspense going right through to dessert.
Colourful walls with street art, an open fireplace and rustic wood for Tyrolean cosiness: there is a wild mix at Eat Art, even on the plate - for example in the innovative "Wild Card" multi-course menu.
In the restaurant's gastronomic flagship, chef Florian Schweikl plays with flavours from the Alps (venison goulash!) and the Mediterranean. Also good: creative burgers and a large selection of wines.
With their menus, Michael Kofler and his team show just how refined Tyrolean cuisine can be – naturally, with local produce and including vegetarian dishes. The extensive wine cellar is famous.
Traudi Sigwart shows just how refined regionally sourced cuisine can be, using produce from the Kufstein district and from her own garden wherever possible. She also prepares international dishes to perfection.