e-readiness powered by ŠKODA iV – 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.
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.
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.
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.
Tyrolean charm and fine tableware frame Patrick Raaß's creations in the Schlossherrnstube. Tristan langoustine with mandarin or quail crépinette are just as tempting as the selection of wines.
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 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.