Nespresso – restaurants in Tyrol
The luxurious wine culture of the Hospiz Alm is known far and wide, but it is also worth a visit for the food. David Kurz skillfully cooks timeless classics and steaks to share in the elegant ambience.
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.
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.
Traudi Sigwart shows just how refined regionally sourced cuisine can be, using produce from the Kufstein district and from her own garden wherever possible. She also prepares international dishes to perfection.
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.
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.
At the Alpenresort, you can rely on the varied cuisine and wine selection. The team serves warm and competent regional and international cuisine in the cozy and elegant dining rooms.
Head chef Ernst Köstenbaumer is at home in Austrian cuisine, but knows very well how to bring tradition into the modern age. It tastes extremely good and multi-faceted.
In the "Mad Cuisine" of the design hotel, luxury and quality are the top priorities. It should be exceptional and inspiring, whether with a regional reference, Asian or a fusion of several styles.
Pleasantly unadorned and of a high standard, with high-quality basic products of traceable origin: this is how they cook at Fischer am See. Saltimbocca of zander meets cheese dumplings.