Parking Space – restaurants in Ischgl
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.
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.
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.
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.
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 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.
Manfred Aloys and his kitchen team create new and varied menus with local and international influences and ingredients every day. It's also worth taking a look at the speciality wine list!