The best restaurants in Tyrol
Where exclusive gastronomic delights meet a feast for the eyes, Benjamin Parth is at work. The exquisite, French-inspired dishes come without chi-chi and impress from start to finish. Cult: the cheese trolley.
A holistic epicurean experience - from the setting and vinophile delicacies to the outstanding four to ten course menus of Chef de Cuisine Martin Sieberer and Sous Chef Thomas Sieberer.
Marco Gatterer knows how to ideally bring out the inherent flavour of the exquisite regional ingredients. He finds inspiration for his "Alpine Fine Dining" in local and French cuisine.
If you appreciate modern alpine cuisine, you should let chef Gustav Jantscher spoil you with gastronomic delights. Bold and creative, with French influences, but never aloof, it is always a pleasure!
The kitchen delivers what the great name promises: a stage for the traditional culinary treasures of the homeland. Best quality goes without saying, for example with the Diasbach trout or wild calf.
The new fine-dining hotspot in Hall's old town. Top chef Johannes Nuding and his wife Lilit show what a real gourmet experience is all about with the changing, excitingly unexciting menu.
The homeland in the heart, the world in the view - this is how one could describe the excellent Karwendel cuisine at the Kulinarikhotel. The two chefs offer the "Genuss-Zeit" as four, six or eight course menus.
In the cosy main room, Austria's culinary treasures are translated into today with feeling. With his "Alpine Haute Cuisine", chef Thomas Strasser relies on local ingredients.
Together with Daniel Walch, owner and chef Patrick Müller conjures up eight-course menus in the gourmet restaurant that delight and live up to the motto "Alps & Ocean". Accompanied by exclusive wines.
Günter Lampert is at the helm in the kitchen of the à la carte restaurant. Together with Tino Bahn, he conjures up a new, elegant menu of Mediterranean-Alpine inspired dishes every day. Top wines.
Neither the setting nor the cuisine are ordinary here. The tattoo-coloured restaurant serves artfully arranged dishes (venison with long pepper, caviar sandwich) - "Eat Art".
Alpine lifestyle meets sophisticated table culture here: head chef David Kurz sends fine dining dishes from his realm, bar manager and sommelier Karl-Heinz Pale complements with the finest drinks.
The contemporary Tyrolean dishes are down-to-earth, but never boring. Alexander Fankhauser ensures this with first-class craftsmanship and flair. The excellently curated wine list rounds off the enjoyment.
Classic or vegetarian? Down-to-earth or modern? The menus that chef Michael Kofler and his team conjure up are convincing in any case. Also top: the wine cellar with 30,000 (!) bottles.
The epicurean hotel offers a lot for the epicurean. Bernhard Hochkogler uses regional produce in the excellent à la carte restaurant and transforms them into elegant dishes with a local touch.
Chef Thomas Ritzer reliably composes the organic produce from the region or from his own farm into very good, daily changing menus: typical Tyrolean and Austrian specialities.
In the hotel's à la carte restaurant, chef Florian Schweikl successfully focuses on the region and the season. From this he composes local and international delicacies - fine wines are also available.
<p>2021 startet das Oniriq in völlig neuer Location durch, der Küchenstil unter Küchenchef Udo Hermann bleibt: Genießen auf höchstem Niveau, 5 oder 7 Gänge, vegetarisch oder klassisch mit Fisch und Fleisch. Kreative Gerichte und spannende Weine in ungezwungener, familiärer Atmosphäre: das Oniriq – kulinarisches Kunsthandwerk im Herzen von Innsbruck.</p>
Local hero and chef, Markus Feyersinger brings the dishes composed with flair also visually perfect to the point. Sommelier Robert Lechner recommends the right fine wine.