The best restaurants in Tyrol in the Mid-Range Price Category
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!
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.
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.
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.
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.
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.
The tiny s'kammerli is a gem for gourmets. Stylish, sophisticated and progressive, the young team presents the regularly changing 13-course menus as seasonal surprises and creative "spins".
The Wedelhütte is not only in a fantastic location, the service, cuisine, terrace and wine cellar also make a visit the complete experience. Tyrolean specialties and a fine selection of steaks are offered in the gourmet lounge.
Indulgence is a top priority at Hotel Der Bär. Head chef Herbert Wieser brings this to the plate with international creativity and local alpine charm. Beautiful wine selection!
The Gannerhof exudes tradition and coziness. This is complemented by home-style cuisine of a high standard with finesse and sensitivity. A beautiful place with great hosts and selected wines.
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.
Indulgence for the senses is the credo at the adults-only hotel in Achenkirch. Many of the ingredients used in the kitchen come from the hotel's own farm, so emphasis is placed on regional and seasonal cuisine.
Local hero Toni Fercher is an advocate of the very best Tyrolean ingredients and traditional cooking culture. He refines these with a great deal of specialist knowledge and international influences to create an enjoyable blend.
The beautiful old traditional inn is flourishing in every respect under the management of the Ebster family. First-class, down-to-earth inn cuisine with meat from their own farm and a charming hotel.
The beautifully furnished vaults are steeped in history and provide the perfect setting for regional specialties and international delicacies. The changing lunch menu is also worth a visit.
The Mediterranean creations at Ernst Moser's Saluti - from venison terrine to honey quail with truffles - are delicious. The pizza and pasta are also worthy of a visit beyond the Italian border.
Fine food from the Karwendel region is served in the Alpin Hotel's gourmet restaurant. Traditional dishes and products from game to fish are served - in the best quality and down-to-earth.
Inn culture that has a lot of stories to tell. Michael Streng brings it to the plate in the form of honest Tyrolean cuisine with class - using the best seasonal ingredients from the hotel's own farm.
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.