The Best Restaurants with 2 Falstaff Fork(s) in Tyrol
An exceptionally beautiful boutique hotel where the cuisine is more than worth recommending, whether it's carbonara ravioli or the surprise menu, pink beef with red wine sauce or crêpes with apricots.
In the rustic vaulted ceiling, the modern furnishings create a beautiful contrast - and this balancing act is also practiced in the kitchen. Regional dishes with a creative twist - it works well!
Patrick Landerer focuses on clear cuisine, little meat and strong flavors. Fried leek with vegetarian jus is particularly convincing, along with precisely composed courses with plenty of culinary depth.
Saluti knows how to surprise! Italian with a twist or Mexican cuisine interpreted with local products, such as East Tyrolean duck with chocolate-chilli sauce and sweet potato.
You can feel the love for the Zillertal and its culinary traditions in every fiber of the Schulhaus. It always tastes fabulous, like the Sidanbach char with leek, veal cheeks and whey.
At Walters, time is a luxury. Head chef Manuel and his team cook uncompromisingly homemade, with regional passion and creative finesse. A place that offers tranquillity and celebrates taste.
Where baked wild hare pralines are followed by oven-fresh Dolomite goose from East Tyrol, guests know that traditional craftsmanship is being cultivated. Delicious classics such as veal patties are also served.
At Ad Vinum, Marcus Grüner composes flavors like music - regional, reduced and seasonal. His creative dishes with clear aromas are paired with wines that finely underline every detail.
Cuisine that is fun and represents the region: With local, fresh products and a love of creative cuisine, the Alpenrose cooks honestly and to the highest quality. A friendly team included.
At Bergblick Fiss, Luca Wille rethinks regional products with courage. Familiar ingredients meet curious flavors, for example in the ox heart tomato with mountain basil, coconut and galangal - harmonious.
The à la carte restaurant is open to all connoisseurs of fine dining. Seasonal products from regional partners characterize the cuisine. The Jagdstube offers a gourmet menu with a focus on game.
At s'Morent, the cuisine is full of character: rooted in the region, with a modern approach and surprisingly fine details in every course. Whether on the menu or à la carte - the result is enjoyment with calm, clarity and depth.
Thomas Kunath places high demands on the products that go into his kitchen. With ambition, desire and creativity, he always brings out the best - predominantly regional, with a subtle Asian touch in places.
Up here, indulgence becomes an experience: while the peaks glow outside, alpine cuisine with character is served inside - from menus to fondue by the fire. A place where time tastes different.
If you were to draw an extraordinary mountain hut idyll on the drawing board, you would be close to this alp. From the mountain breakfast to the evening menu including wine cellar: you can hardly stop feasting here.
What a view from the large panoramic windows! The food deserves our full attention: the five-course menu is always creative and seasonal, with salads from the buffet and delicious desserts.
In three to seven courses, Hansi Treichl serves his creative menu with changing seasonal creations: sweetbreads with pumpkin, Dolomite goose with red cabbage or sturgeon fillet - accompanied by selected wines.
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.
At Zillergrund, everything has a touch of rock'n'roll without missing out on elegance. The gourmet menus in the restaurant come in six - or even 12 on Fridays - courses full of colorful creativity and sophistication.
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!