Good Room Acoustics – restaurants in Tyrol
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.
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.
In the restaurant and in the various parlours, Tyrolean cosiness and hospitality are very important. Local, down-to-earth cuisine is refined with international accents from the kitchen.
With its gastronomic treasures, the region around Lake Achensee sets the tone for the cuisine at the Genießerkulinarium. Mainly Austrian dishes are served with a contemporary twist.
The philosophy of traditional Chinese medicine runs through the Posthotel from wellness to the plate. The five-element teachings taste and nourish excellently. Ingredients from our own farm.
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.
Andreas Spitzer stages traditional regional dishes and international specialties in the gourmet menus as elaborate creations. Other assets: a varied wine list and a cozy atmosphere.
The spectacular lakeside terrace at Pipino's is just as ideal for partying in the sun as it is for feasting on Mediterranean cuisine. The fish dishes in particular are a highlight!
The KLE wants to be unique - or "Clear. Light. Genuine" and "Bold. Delicious. Elegant". The aesthetically pleasing kitchen line achieves all of this with the best ingredients (such as hamachi, salmon trout and pumpkin).
Elisabeth Geisler now sources vegetables from the Sitzwohl farm of the restaurant's namesake. The patron's cuisine is still pure, down-to-earth and full of creativity and subtlety.
In the stylishly rustic restaurant, Hansi Treichl's cuisine tastes of the region's ingredients. Local ingredients play a major role on the plate - from Alpine caviar to milk-fed veal.
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 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.
At the Grandhotel, Christian Flaschberger's cuisine is less classic than you might think. In addition to Tyrolean delicacies, surprise menus bring creativity and exoticism to Lienz.
In the cozy wine bar, under vaulted ceilings and wood paneling, you can enjoy the wines from the cellar, which is open to the public, as well as fine food - from beef tartare or caviar to crispy baked pizza.
In this case, a piece of Vienna lies directly in Kufstein. Viennese cuisine specialties await you in this rustic restaurant with Tyrolean flair. A huge gin menu and the best steaks.
Marcel Bruckner is committed to genuine taste, character and enjoyment. He serves this in his brasserie in the form of "Imster Suppentöpfl", beef tartare or rocket and white wine risotto.
At the Hallerwirt, Monika and Jürgen Stelzhammer's classic Austrian dishes are served authentically and true to the original - with the best ingredients from the surrounding area and their own farm.
The historic parlours in the Goldener Engl offer a historic ambience for Michael Oberst's cuisine. Traditional tavern classics and Austrian delicacies are served.