The Best Restaurants with 2 Falstaff Fork(s) in Tyrol
In the middle of the mountains, at 2085 metres, you can enjoy creative and ambitious cuisine and selected wines in the Verwallstube. Fine produce: from bouillabaisse to duck liver.
An extravagant ambience frames the ambitious cuisine of the Marents, whose high gastronomic standards have remained as much at home in the world as they have in their homeland - even in the completely vegetarian menu.
Fine food from the Karwendel region is served in the Alpin Hotel's gourmet restaurant. Traditional dishes and products from game to fish are served - in the best quality and down-to-earth.
Inn culture that has a lot of stories to tell. Michael Streng brings it to the plate in the form of honest Tyrolean cuisine with class - using the best seasonal ingredients from the hotel's own farm.
Ötztal products are tasty on the plate, plus 8000 bottles of wine of international and Austrian provenance await you on the drinks menu - all to be enjoyed in the stylish dining room.
In the heart of Kufstein and yet on their own farm. Stephan Mauracher and his team attach great importance to sustainability and value in the large menu, at lunch and also when staying overnight.
Thomas Grander attaches great importance to the best of the region and what the season has to offer in the kitchen. He presents fine cuisine in varied menus: for lunch, dinner, vegetarian or as a surprise.
Local fish from Biberwier and Wiener schnitzel, as well as homemade pasta, are given a stage at Walters, named after the grandfather of the house. Traditional, creative and high quality.
The rustic dining rooms offer a variety of dishes: local game or beef, Tyrolean dishes and international specialties are served as a menu or à la carte. Extra tip: the fondue evenings.
Exceptional design awaits you at Ullrs. The cuisine follows this modern sustainability: traditional meets Nordic (the citrus cream "Koldskål") and Japanese influences (Miso-Beurre-blanc).
Whether you go for lunch or dinner, only the best is served at this flagship hut on the Kitzbüheler Horn. Many of the ingredients are regional, but the well-stocked wine cellar is also open to the wider world.
In the evenings, Thomas Kunath serves varied five-course menus in the elegant dining rooms of the Singer Hotel. Regional dishes have their place alongside internationally interpreted classics.
Modern interpretation of tradition, appreciation for regional produce, simple aesthetics. Stefan Geisler's cooking here in the Zillertal is very "Nordic" - but of course always according to Austrian taste.
If you want to enjoy fine dining in Zell am Ziller, the Zirbenstube dating back to 1902 is the place to be. Regional ingredients are interpreted in a modern way, and there is also a vegetarian menu option.
Origin plays a predominant role at the Penzinghof. The quality of the ingredients on the plate is equally good, creatively processed into local classics and international favourites.
Alexander Hönigsberger's cuisine at Rocky7 is contemporary, creative and sustainable. The six-course menu (also available as a vegetarian option) is as colourful as the colours of the rainbow.
Tradition and modernity are no contradiction at the Schopper. The kitchen serves plenty of local dishes (roast pork, Schlutzkrapfen with Graukäs), the restaurant is cosy and cosmopolitan. Great wine selection.
Fresh beef tartare, lamb crowns, whole sea bream or steaks from the charcoal grill: the Alpenhaus is an exclusive and tasty mountain restaurant. The wine list is also impressive.
In the restaurant and in the various parlours, Tyrolean cosiness and hospitality are very important. Local, down-to-earth cuisine is refined with international accents from the kitchen.
The elegant ambience sets the scene for the gourmet parlour in the exclusive wellness hotel. Refined and classic international creations are served, paired with regional down-to-earthness.