The Best of »Falstaff Restaurant & Inn Guide 2026« in Tyrol
At Stüva, international impulses meet Parth's precise craftsmanship: a gourmet menu full of focused flavors, elegant depth and a cuisine that speaks with its own confident voice.
Great gourmet restaurant with the clear signature of Joachim Jaud. He stands for precision, product focus and creative finesse. Signature dish: sturgeon with caviar and vin jaune sauce.
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.
Johannes Nuding can look back on many international careers and has developed his own unique style. He elegantly combines both worlds and also brilliantly implements unusual ideas.
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.
Sophisticated gourmet cuisine with Tyrolean roots and international standards. Unusual multi-course menus, high product quality, great flavors and one of the best wine lists in the country.
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.
At the Beefclub, everything revolves around fine dining: fine cuts, selected fish and a menu with veal sweetbreads with morels at its heart – created with great flair by Klaus Kneringer and Josef Schöndorfer.
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.
Historic ambience with a modern twist. The cuisine builds a bridge from traditional classics to contemporary elegance. The focus is on regionality - grandma's cuisine, rethought and finely staged.
Christian Winkler and his refined cuisine have finally arrived in the intimate and historic setting of the old town hall. An enjoyable experience in twelve courses with corresponding drinks.
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.
Verena Stattmann cooks as if she were painting the mountains on her plate - clear, sensual, genuine. When Maximilian Steiner pours the right wine, every course becomes unforgettable and enjoyable.
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 ambience of the 400-year-old parlor is unique, and the gourmet experience is correspondingly intense. Sophisticated cuisine, aesthetically presented. No large menu - the cooking is intuitive and seasonal.
Rustic and cozy, pure Tyrol and at the same time stylishly elegant - matching the delicate culinary art. The menus are clearly structured, the sequence of courses and wine pairings are always harmonious and well thought out.
Kitzbühel and Munich are not only geographically close in some respects. Les Deux also follows the brasserie's recipe for success in the mountains with beef tartare, the popular shrimp cocktail and steak.
The 400-year-old inn at the Stanglwirt offers tradition that makes everyone happy. Regionality sets the tone for Tyrolean delicacies, complemented by Walter Kaltschik's fantastic wine list.