The Best Restaurants with 3 Falstaff Fork(s) in Tyrol
<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.
Chef de Cuisine Verena Stattmann creates imaginative taste experiences between flora and fauna at 1930 meters. Sommelier Maximilian Steiner provides the perfect wine or non-alcoholic accompaniment.
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.
The building from 1490 combines an inn, gourmet restaurant and hotel. In slow-food style, Sabrina and Katrin also serve Tyrolean evergreens like pretzel soups and oven-baked liver.
High-quality restaurant cuisine with local and international produce. Müllers serves oysters as a starter and then risotto, braised cheeks or truffle consommé – on the menu or à la carte.
The tiny s'kammerli is a gem for gourmets. Stylish, sophisticated and progressive, the young team presents the regularly changing 13-course menus as seasonal surprises and creative "spins".
The Wedelhütte is not only in a fantastic location, the service, cuisine, terrace and wine cellar also make a visit the complete experience. Tyrolean specialties and a fine selection of steaks are offered in the gourmet lounge.
Fine dining has always been served at the foot of the Kitzbühler Horn. Johannes Denk refines top regional produce such as Kössen trout into cosmopolitan dishes. In summer enjoy "al fresco" on the terrace.
Tyrolean charm and fine tableware frame Patrick Raaß's creations in the Schlossherrnstube. Tristan langoustine with mandarin or quail crépinette are just as tempting as the selection of wines.