The Best Restaurants with 1 Falstaff Fork(s) in Tyrol
In this case, a piece of Vienna lies directly in Kufstein. Viennese cuisine specialties await you in this rustic restaurant with Tyrolean flair. A huge gin menu and the best steaks.
Classics of Austrian cuisine such as Wiener Schnitzel are served as well as the Franz Josef burger or zander fillet with white wine risotto. The cakes from the restaurant's own patisserie are top notch.
Tradition is served in the rustic dining rooms - pleasantly modernised, but with recognisable roots. Partly from our own farm, such as beef tartare with quail egg or grandma's lamb breast.
In Kirchberg, Asado's is a mecca for fans of steakhouse culture. Regional and international cuts can be combined with seafood, onion rings and many classic side dishes.
The Höll is individualistic and full of character - both in terms of the hosts and the menu. As a menu or à la carte, you can enjoy scallops au gratin, pumpkin risotto or branzino in a salt crust.
Steak classics, gastronomic excursions to Italy and Asia, fish and vegetarian dishes are all offered by DAS Kaps under one roof. Casual atmosphere with Tyrolean warmth and an open fireplace.
Regional and seasonal cooking is not just modern at the Jagdschlössl, it's a matter of course. Of course, game and Tyrolean delicacies are on the menu, and with quite a bit of finesse!
The Greenvieh under Toni Woertz's management has long been a cult restaurant and is always worth a visit. The food is modern and hearty, with regional and international dishes (delicious steaks!).
The Harasser family has been serving their soul-warming, down-to-earth cuisine in their cosy parlour and covered garden for over 25 years. Regional and home-style, also ideal for celebrations.
All facets of Italian cuisine are celebrated here. The tableware, wine and ambience are also perfect. Melanzane, homemade pappardelle with porcini mushrooms, grilled steak and then dolci!
In the panorama restaurant, you have plenty of privacy and the best views from the upholstered seating areas. The cuisine is local-Mediterranean with regional ingredients. Tip: the steak selection and alpine sushi.
Lucy Wang offers an exclusive ambience and Japanese cuisine with a French twist in the heart of Ischgl. Modern sushi creations, sashimi and classics such as quail Wellington or miso black cod.
The four seasons (such as the venison) set the tone on the menu at Michl Stub'n. The dishes are tasty and well-crafted, and the service and wine selection are highly harmonious.
The siblings Martin Huber and Andrea Posch base their dishes on locally sourced food, prepared according to the rhythm of the seasons. They showcase natural cuisine at the highest, very modern level.
Where letters were once sorted, Florian Obwegeser now presents his creations with international accents and regional ingredients such as game and fish. Plus wine tastings and cooking courses.
Florian Schranz gives his regional cuisine at VIER that certain something - in the spirit of the four elements fire, earth, water and air. He cooks in a diverse and colourful way, including menus.
The location and view at Tweets are really cool, just like the colourful, urban interior. The menu is also varied and colourful - between spring rolls, tataki and Thai noodles.
Peter Reithmayr is now in charge of the kitchen at Hotel Bergblick and focuses on natural cuisine with high-quality ingredients from the beautiful region. Creative, tasty and down-to-earth.
A French bistro feel with seasonal cuisine based on market offerings - it tastes a bit like Paris in Tyrol. Johannes Nuding does not compromise on quality here, as he does at the Schwarzer Adler.
Marcel Bruckner is committed to genuine taste, character and enjoyment. He serves this in his brasserie in the form of "Imster Suppentöpfl", beef tartare or rocket and white wine risotto.