The Best Restaurants in 6020 Innsbruck
Three years ago, you could read here about the relocation of "Oniriq" - Innsbruck's best restaurant - to a new location. Regulars from the real estate industry created a place for the team at the time that was reminiscent of Copenhagen's "Geranium". After some confusion, things settled down with a new team. And now there has been another change: following the departure of the head chef, sous chef Ben Glowacz has taken over, while his twin sister Nadine - previously at Hangar-7 - is the new sommelier. The meal starts with a varied "prelude" - Tyrolean "Blattl" with carrot and marjoram, fried Romaine lettuce with fermented garlic and the legendary liver cassemmerl with egg yolk mayo, pickled kohlrabi and mustard seeds - all really good. The mushroom cream with the bread is addictive. The menu (four or seven courses) starts with the most elaborate dish - a plum mixture in the style of umeboshi at the bottom, followed by Alpine prawns with chard, peanut cream, trout caviar on top and prawn foam from the carcasses all around. Ideally mixed vertically, the layers create a wonderfully complex whole. Then purist: sweetbreads - the best part of the thymus gland - blanched for a long time and fried until crispy, topped with blanched cabbage sprout leaves with cranberries in a chervil sauce. Pink saddle of venison comes with a porcini mushroom croquette and oriental-spiced spinach strips with a nut butter and raw liver cream. A glass of the excitingly well-aged Blaufränkisch Bühl 2013 from Preisinger goes well with this. Depending on the budget, the great Krug vineyards, top Bordeaux, Loire rarities or a magnum of Dom Pérignon P3 Rosé 1988 are also in stock.
Everything revolves around French indulgence. Thierry Aragona brings the scent of the Mediterranean to the plates, refining classics with lightness - his monkfish with lobster and saffron remains unforgettable.
"Die Nacht im Lichtblick" offers menus with fish, meat or vegetarian options. Sophisticated compositions with depth, such as a duet of foie gras with date chutney and éclair.
Purist and straightforward in the room and on the plate. Rooted in the region, yet open to international influences. High-end Tyrolean cuisine with a clear line - the Wallergröstl is sensational.
Christian Burkia cultivates the art of conviviality here - honest, hearty and delicious. Bacon, liver, cheese and spinach dumplings have been perfected over decades. A place of indulgence with soul.
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.
At Woodfire, the open fire plays the leading role: meat and fish cook slowly over wood and develop a deep, warm flavor. Regional ingredients and a lot of feeling turn them into powerful dishes.
Up here, Innsbruck lies at your feet - and the cuisine is varied: fish, meat, vegetarian or vegan, all with clear flavors and fresh ideas. A place that combines view and taste.
From home to plate: Thomas Knittl cooks with what the region has to offer - fresh, seasonal and sensual. Whether it's a menu or individual courses: honest taste that attracts and stays with you.
Fish and seafood cuisine at its best: from oysters to zander, with uncompromising freshness and product quality. Plus lots of creativity. All accompanied by an excellently curated wine selection.
Seats in the Defreggerstube are in great demand. In keeping with the ambience, regional, down-to-earth cuisine is served - from mountain herb salad to Gröstl and Kaiserschmarrn. You will never be disappointed.
From Tyrol to the world and back again: the menu draws inspiration from many cuisines. Steaks from the charcoal grill are just as popular as vegetarian and vegan dishes. Tip: porcini mushroom ravioli.
"Fire from the grill" and "Sea from the sea" form the culinary field of tension. The focus is on steaks and seafood, creatively combined as surf & turf variations such as lamb with calamari.
Domenico "Mimmo" Lancellotti brings the best of Italy to the plate - elegantly refined and with his own signature style. Antipasti with finesse, first-class meat dishes and fresh fish.
Tamer Kacar and his team look after their many regular guests with both warmth and professionalism; from a light, wholesome business lunch to an eight-course dinner menu with a love of detail and refinement.
Quiet city oasis and elegant retreat. The "Wine & Dine" offers fine cuisine, not least thanks to the first-class product quality. And the right wine is quickly found.
Tyrolean cuisine is an integral part of this ambience at the mountain station. It is interpreted in a contemporary way here, with a focus on regional product quality. Cheese spaetzle is always a good choice.
In the Steixner family's parlor, fire meets taste: while the copper kettle glows next door, rösti, steak and fine brandies are served - honest, hearty and unmistakable.
At the Cool Run Inn, Caribbean cuisine brings the vacation to the table: the strong spices, the colorful plates and the relaxed atmosphere make guests forget where they are for a moment and turn every visit into a time-out.
At Bergisel Sky, alpine views and architecture merge into one experience. Organic and regionally inspired specialties, Tyrolean classics and the Bergisel cake make your visit a pleasure.