Vegetarian Options – restaurants in Tyrol
The Oniriq is fantastic in many respects, the almost meat-free tasting menu as well as the wine and non-alcoholic accompaniment. Culinary and atmospheric with a Scandinavian vibe!
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.
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 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.
In the rustic Tannheimer Stube you will find a charming mix of modern tapas and traditional Austrian cuisine. Carrot and pumpkin and oyster karaage, for example, are the prelude to schnitzel and goulash.
Ötztal products are tasty on the plate, plus 8000 bottles of wine of international and Austrian provenance await you on the drinks menu - all to be enjoyed in the stylish dining room.
If you want to enjoy fine dining in Zell am Ziller, the Zirbenstube dating back to 1902 is the place to be. Regional ingredients are interpreted in a modern way, and there is also a vegetarian menu option.
Peter Fankhauser founded the first permaculture garden in Zillertal back in 2013. Sustainable vegetarian and vegan cuisine (on request) are his gastronomic credo today. Very tastily implemented.
Jürgen Kleinhappl cooks contemporary Tyrolean cuisine in his traditional restaurant, placing great emphasis on the seasons and local ingredients. Vegetables or meat and fish: simply delicious.
In the Stuben im Bretze, the inn tradition cultivated since 1680 is revived in the form of delicious classics with modern simplicity. Today, as then, the place is dedicated to art. Cordial service.
The family-run hotel is personal and individual, just like the restaurant. Michi Ploner, Jürgen Mathoy and Oliver Mijic serve fine creations in the multi-course evening menu.
As a guest at black sheep, you are in for a special evening - both in terms of atmosphere and cuisine. Hannes Schwaiger cooks with a love of his homeland and international inspirations, such as lamb tartare with dashi.
The Fisserhof mainly serves Tyrolean and Austrian classics made from local organic ingredients. Some tasty international dishes are occasionally mixed into the modern setting.
The location and view at Tweets are really cool, just like the colourful, urban interior. The menu is also varied and colourful - between spring rolls, tataki and Thai noodles.
"Austria meets the world" is the kitchen motto of the gourmet rally menu at Crystal. The ingredients are regional, the story is creative and tasty. Tip: various cuts for steak lovers.
The pleasantly modern Jaipur offers delicious North Indian cuisine made from the best ingredients. We recommend the leg of lamb broth, classic chicken dishes and fish curries.
You don't eat Nepalese food every day, and certainly not this well. Close to the courtyard garden, you can indulge in tender paneer balls and grilled lamb. The dumplings and soups are also delicious!