Breakfast – restaurants in Tyrol
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 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.
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.
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.
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.
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!
Those who try the independently interpreted Tyrolean creations here will be cooked for by TV chef Alexander Fankhauser. The well-stocked wine list complements his sophisticated, fine cuisine.
The gourmet restaurant in the nature hotel focuses on dishes made from products from the East Tyrol region, served as a six-course menu with a down-to-earth yet modern interpretation. Matching wine recommendations.
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.
The restaurant with its extravagant flair and casual vibe serves French-Alpine fusion cuisine beyond the constraints of a set menu. Prepared with finesse and creative ideas, selected by taste.
The high-elevation Sacher Hotel is dedicated to classic indulgence. The cuisine focuses on ingredients from the region and local farmers. Very cosy, elegant ambience.
In his "Cuisine naturelle", Thomas Knittl aims to preserve the originality of the basic products. He celebrates this in a fresh and varied way, from breakfast to afternoon snacks and dinner.
In the Post hotel's friendly and colourful restaurant, you can linger and enjoy down-to-earth regional cuisine with finesse and lots of flavour - as a four-course menu or à la carte.
In a restaurant of this name, closeness to nature, the seasons and qualitative sustainability naturally play a major role in the flavours. Delicious and aesthetically pleasing.
The Leipziger Hof is a dignified and cosy place for international and Tyrolean cuisine. Delicacies such as pheasant breast, Wildererpfandl and homemade spinach dumplings. Large selection of desserts!
The team serves traditional dishes from Tyrol and Austria, as well as dishes from beyond the country's borders, in the wood-panelled restaurant. Ingredients from the region are used to refine farmer's roast and apple rolls.
The exclusive little gourmet restaurant offers personal service and a fine menu by head chef Paul Markovics in an elegant alpine ambience. He skilfully combines regional ingredients with international accents.
The Fisserhof mainly serves Tyrolean and Austrian classics made from local organic ingredients. Some tasty international dishes are occasionally mixed into the modern setting.
The beautiful dining rooms are like something out of a picture book, and the kitchen serves up one Austrian classic after another: Schnitzel, cheese spaetzle or Brettljause, followed by a large selection of desserts.