Child friendly – 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.
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 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!
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.
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.
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.
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.
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.
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!
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.
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.
Inn culture that has a lot of stories to tell. Michael Streng brings it to the plate in the form of honest Tyrolean cuisine with class - using the best seasonal ingredients from the hotel's own farm.
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.