The best 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.
The Oniriq is fantastic in many respects, the almost meat-free tasting menu as well as the wine and non-alcoholic accompaniment. Culinary and atmospheric with a Scandinavian vibe!
Johannes and Lilit Nuding bring truly cosmopolitan cuisine to Hall in the Schwarzer Adler, while remaining strictly connected to the region. Craft, product, presentation: a worthwhile all-round experience.
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.
In the historic building, Marco Gatterer serves his delicious "Tyrolean feast" menu, which skillfully revolves around regional fish and display, but also international luxury products. Beautiful wine accompaniment!
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!
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!
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.
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.
In the Gourmet Stüberl, Armin and Alexander Gründler conjure up international elegance from the best that the Karwendel region has to offer in gastronomic terms. The menus are accompanied by an extensive wine selection.
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.
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.
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.
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.