Parking Space – 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.
Benjamin Parth is known for exclusive menus with French inspiration and straightforward execution. Gourmets can expect first-class products, world-class sauces and an outstanding selection of cheeses.
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 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.
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!
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!
Japanese cuisine with a cosmopolitan twist. The Zuma concept is known for this and also offers sushi and sashimi at the highest level here in Kitzbühel. The tasting menus are highly recommended.
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.
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.
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.
At his Chef's Table, Sebastian Stock serves his varied and creative nine-course tasting menu with drink pairings. A visual feast from the amuse bouche onwards, it keeps the suspense going right through to dessert.
Colourful walls with street art, an open fireplace and rustic wood for Tyrolean cosiness: there is a wild mix at Eat Art, even on the plate - for example in the innovative "Wild Card" multi-course menu.
Max Van Triel's finely seasoned creations range from seasonal delicacies to East Tyrolean classics, such as scallops with black pudding or carpaccio of local beef.
With their menus, Michael Kofler and his team show just how refined Tyrolean cuisine can be – naturally, with local produce and including vegetarian dishes. The extensive wine cellar is famous.
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.
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.