"Beer Selection" Restaurants in Tyrol
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.
In the Alpin Gourmet Stube, Paul Markovics creates small works of art from regional ingredients - precise, surprising, full of depth. Sophia Jehle complements them with wines that turn every course into an experience.
Game and merino sheep show how hearty regionality can taste. The Gründler family cooks with dedication, experience and the best from the Karwendel region. A piece of Tyrol to fall in love with.
Where the ski slope (or hiking trail) starts right on the doorstep, it's also a great place to stop for a bite to eat. Alexander Fankhauser demonstrates his culinary skills with all kinds of delicious delicacies.
Thomas Ebner has managed to establish a sophisticated cuisine with regional ingredients in the family hotel that everyone enjoys - whether in the gourmet menu for the parents or in the three-course menu for the kids!
It goes without saying that herbs are the order of the day here, and nature even features in the seasonal, annual culinary calendar on the menu - a great idea! Tip: Wild herb risotto with mushrooms.
At Sra Bua, chef Karl Schmid takes you to another world. A "Persian Sunset" drink as an aperitif, blue belly shrimp with Buddha's hand or tataki of yellowfin tuna. Followed by fine Wagyu sirloin.
In the artists' parlours, painters once exchanged pictures for meals - their spirit still characterizes the cuisine today. Dishes that show sophistication in their simplicity invite you to enjoy and linger.
Nothing is left to chance here - and certainly not to the convenience shelf. The Wilderin uses the whole animal, cooks radically regional and honestly seasonal. Cuisine with attitude and heart.
No wonder the steaks and pub classics at Nester are particularly good: The meat comes from our own slaughterhouse. Don't miss the desserts either: Powidltascherl with Kriecherl!
Tamara Lerchner has found her very own style. It is refreshingly different and yet down-to-earth enough to be feel-good cuisine. Saffron risotto alla nonna with burrata cloud and truffle, for example.
Alpine haute cuisine with a clear regional basis. Familiar dishes are carefully rethought, refined in a modern way and prepared using the best local produce. High feel-good factor.
At the Strasserwirt, truly a place with history, Tyrolean hospitality is a way of life. Head chef Alexander Waldnig serves up his culinary art in the beautiful dining rooms: delicious menus with a choice of two to five courses.
As the oldest inn in the village, the house tells stories. Quaint, romantic and authentic, with flower-decorated balconies, warm parlors and Tyrolean inn cuisine that serves up a feeling of home.
Michael and Agata Grafl's love of the product and the region is the backbone of their cuisine at Steinberg. The workshops and specialty weeks, such as the Brixental Almschwein, are also very special!
Here you know where everything comes from - even the chamois comes from the Jennewein family's own hunt. A plate of cheese dumplings, spinach dumplings and Schlipfkrapfen: honest taste, as it should be.
Brewery, vegetable garden, meat from Austria: craftsmanship is the guiding theme in the Taproom. The cuisine knows almost no creative boundaries, such as the pike-perch with beet dumplings, Chinese cucumber and tomato foam.
Picturesquely embedded in the forest landscape, almost enchanted and characterized by quiet romance. Tyrolean cuisine is a matter of course here - from Gröstl and Kaspressknödeln to snacks in between.
The cozy inn focuses on original cuisine and down-to-earth hospitality. Hearty and tasty dishes are cooked with a lot of tradition and love - and with the best ingredients from proven suppliers.