"Barrier-free" Restaurants in Tyrol
Martin Sieberer combines Tyrolean classics with fine haute cuisine. In the royal surprise menu, he demonstrates his entire tasty range. Exceptional wine selection with over 800 items.
In the exclusive gourmet restaurant Tannenhof, top chef Dennis Ilies spans the arc from alpine origins to creative openness. Unexpected pieces of Tyrolean gray cattle, for example, are a surprise on the menu.
Akami tuna from the Binchotan grill and other fine ideas form Patrick Müller's menu at Alps & Ocean. Rainer Müller also has wine ideas that are precise rather than pretentious. Grandiose wine list.
Tyrolean cuisine of the highest organic quality: local ingredients, fresh bread every day and products from our own hunting grounds characterize the menu. Whether classic alpine dishes or exquisite game menus.
In the Gourmetstüberl, Armin and Alexander Gründler show their signature style: bold, precise, deeply rooted. Regional ingredients are transformed into elegant menus, accompanied by Caroline Gründler's fine wines.
Max Stock always succeeds brilliantly in integrating local accents into creative menus at a high level. In the intimate and cozy parlor, he serves wild-caught zander and Zillertal wagyu, for example.
The Gannerhof is an institution as a complete package. The authentic Villgrater farmhouses offer a unique ambience for ambitious cuisine that is deeply rooted in tradition and nature.
The view of the Wilder Kaiser puts the icing on the cake of the menus in the Kulinarium. In four to six courses, the cuisine shines with a creative wealth of detail and strong flavors. Good wine accompaniment!
In his cuisine, Bernhard Hochkogler focuses on balance and creative ideas, always with a regional focus, prepared with passion and ambition. Tip: Gondola dinner on the panorama terrace.
In the Post Gourmet Stube, menus are created with a sense of origin and development. Thomas Strasser thinks ahead regionally, while Almin Begic rounds off the evening harmoniously by the glass.
A fine start with oysters and champagne, followed by the minced butter schnitzel of milk-fed veal: Sonnenhofs Wirtshaus combines elegant moments with familiar cuisine, light and stylishly executed.
The view over the mountains has been proven to be cinematic, and the cuisine effortlessly keeps up. Klaus Holzer impresses with strong menus that stay in your memory. A classic and always a spectacle: cheese fondue.
At 2350 meters above sea level, the Wedelhütte is always a popular stop: Top service, specialties from goulash soup to fine dining in the evening. It's best to stay overnight and enjoy breakfast!
The breathtaking panoramic view of the Großglockner from 1500 meters above sea level accompanies Michael Karl's East Tyrolean specialty cuisine: modern and yet close to home. Rarities wine cellar.
Head chef Wieser knows how to inspire his guests and "pick them up" in the best culinary sense. In the parlor, in the garden - no matter where: the regional delicacies are modern and accompanied by top wines.
At the Fliana Chef's Table, refined cuisine and great wines combine to create a special place of enjoyment. Andreas Spitzer cooks close to his guests, and the new wine safe makes wine lovers' hearts beat faster.
As a guest at the Bichlhof, you immediately feel at home. The food comes from the local area and is prepared in a way that is both down-to-earth and contemporary. Tip: Fondue Chinoise on advance order!
Whether you come here for the seasonal tavern cuisine or for Max van Triel's gourmet menu, you can be sure that the best ingredients are transformed into fine dishes with skilled craftsmanship.
Esskultur offers a choice from the bistro menu to a multi-course dinner menu. Sebastian Jöchl juggles ideas, flavors and beloved classics such as corn-fed chicken breast or marinated salmon trout.
Even the gondola ride is part of the experience: one of the highest gourmet restaurants in Europe awaits high above. Matthias Weinhuber covers everything from fine sashimi to honest gröstl.