The Best 10 Mid-Range priced Restaurants in Tyrol
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.
Three years ago, you could read here about the relocation of "Oniriq" - Innsbruck's best restaurant - to a new location. Regulars from the real estate industry created a place for the team at the time that was reminiscent of Copenhagen's "Geranium". After some confusion, things settled down with a new team. And now there has been another change: following the departure of the head chef, sous chef Ben Glowacz has taken over, while his twin sister Nadine - previously at Hangar-7 - is the new sommelier. The meal starts with a varied "prelude" - Tyrolean "Blattl" with carrot and marjoram, fried Romaine lettuce with fermented garlic and the legendary liver cassemmerl with egg yolk mayo, pickled kohlrabi and mustard seeds - all really good. The mushroom cream with the bread is addictive. The menu (four or seven courses) starts with the most elaborate dish - a plum mixture in the style of umeboshi at the bottom, followed by Alpine prawns with chard, peanut cream, trout caviar on top and prawn foam from the carcasses all around. Ideally mixed vertically, the layers create a wonderfully complex whole. Then purist: sweetbreads - the best part of the thymus gland - blanched for a long time and fried until crispy, topped with blanched cabbage sprout leaves with cranberries in a chervil sauce. Pink saddle of venison comes with a porcini mushroom croquette and oriental-spiced spinach strips with a nut butter and raw liver cream. A glass of the excitingly well-aged Blaufränkisch Bühl 2013 from Preisinger goes well with this. Depending on the budget, the great Krug vineyards, top Bordeaux, Loire rarities or a magnum of Dom Pérignon P3 Rosé 1988 are also in stock.
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 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.
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.
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.
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.
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!
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.
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.
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.
Austria meets Italy and the variety is impressive: top-quality steak cuts from the charcoal grill, crispy pizzas fresh from the oven. The quality continues right through to the desserts!
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!
Whether on the terrace or in the stylish restaurant - this is where regional quality meets creative cuisine. Thomas Grander and his team inspire à la carte, with surprise menus and with a lot of cordiality.
The good life lives here - you can feel it immediately in the Ebsters' beautiful hotel. The restaurant is a gem with a lot of history, select regionally inspired dishes and a great wine selection.
Those who can afford it or have always enjoyed the privilege of living here can look forward to the wonderfully quiet location on the high plateau above Innsbruck. In Lans or in neighboring Igls, it feels idyllically rural - and yet it is only minutes down to the provincial capital. Surrounded by magnificent villas, old farmhouses and lush meadows, the "Wilde Mann" - known since the Middle Ages - is a haven of bourgeois tradition. The Schatz family has been running the stately house since 1985. A reminiscence of old times is a walled-in board next to the entrance with house dishes at shilling prices: "Bauernspeck 28,- S" or cheaper "Tiroler Gröstl 18,- S". Today, the beautiful parlors serve a delicious goose gröstl for 27 euros, preceded by a carpaccio of Tyrolean saddle of venison on pickled red cabbage with roasted walnuts. Not always available: Farmer's roast lamb with onions, carrots, roast potatoes and coleslaw. The service shines with its wit, the wine list with plenty of Austria and all sorts from nearby Italy. The Zillertal beer is tapped in exemplary fashion. And a Malakofftorte of this style with "plenty" of nut butter cream is something you would have to search for elsewhere for a long time.
A cuisine in harmony: finely composed gourmet courses that combine lightness and depth. Authentic alpine cuisine with high standards. Pleasure that touches body, mind and soul in equal measure.
Game and merino sheep show how hearty regionality can taste. The Gründler family cooks with dedication, experience and the best from the Karwendel region. A piece of Tyrol to fall in love with.