Barrier-free – 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.
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!
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.
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.
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.
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.
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 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.
The whole range of Interalpen cuisine is served in six dining rooms, in the conservatory and on the terrace. This ranges from genuine Tyrolean delicacies to pasta, Indian curry and turbot fillet.
In the cozy parlours by the idyllic lake, Christian Hofer serves up plenty of local specialties from his kitchen, as well as delicious lobster tortellini and the popular crêpes Suzette, which are flambéed at the table!
Indulgence is a top priority at Hotel Der Bär. Head chef Herbert Wieser brings this to the plate with international creativity and local alpine charm. Beautiful wine selection!
The Gannerhof exudes tradition and coziness. This is complemented by home-style cuisine of a high standard with finesse and sensitivity. A beautiful place with great hosts and selected wines.
Vegetables are grown in the Bichlhof's own garden, and the fresh herbs also come from there wherever possible. Personal service and the extensive wine list complete the fine cuisine.
The restaurant in the Top Hotel skilfully alternates between tradition and modernity in terms of ambience and cuisine: with menus, fondue and fine dining, a fabulous sun terrace and a good wine list.
Chef Klaus Holzer's creations taste great at over 3000 meters with an impressive panorama. He cooks with international style and local ingredients. Remarkable wine selection!
Indulgence for the senses is the credo at the adults-only hotel in Achenkirch. Many of the ingredients used in the kitchen come from the hotel's own farm, so emphasis is placed on regional and seasonal cuisine.
If you arrive hungry at the Eisgrat, you can first have a hearty breakfast in the elegant and cozy Schaufelspitz or fortify yourself later with the best steaks, burgers, pasta or fine soups.
The beautifully furnished vaults are steeped in history and provide the perfect setting for regional specialties and international delicacies. The changing lunch menu is also worth a visit.