The Best Restaurants with 3 Falstaff Fork(s) in Tyrol
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.
No other inn has as many stories to tell as the "Schwarzer Adler" in Jochberg near Kitzbühel. "Since 1492" is the motto of the inn, which has been serving guests for longer than America was discovered. The magnificent rooms have been refurbished by the new tenants with a sense of substance. The spectacular "Kaisersaal" was built on the occasion of a visit by His Majesty and was in official use for one day in 1900. So much for the hardware, which until now had no adequate culinary reflection. This has changed dramatically with the winter season. Anyone scrolling through the team's homepage may be surprised. There is Managing Director Klaus Pinter, previously a manager at Commerzbank or Lloyd Fonds and now founder of an AI-controlled mail order business for high-quality meat called "MEZGa". This is where Hannes Hönegger comes into play - known as a quality butcher, co-developer of the Viennese "Tatarie Marie" and supplier to numerous top restaurants. He contributes the meat expertise for the webshop and is also the host at the "Schwarzer Adler", which also functions as a kind of showroom for the "MEZGa" products. And to ensure that the great meat is served in a worthy manner, the previous head chef Mario Naschenweng was joined by Marco Gatterer, previously a highly decorated chef at the "Berggericht" in Kitzbühel. This was closed overnight by the management under strange circumstances in July 2025. Gatterer once trained with greats such as Reitbauer, Sieberer, Nickol and Wallner and is now raising pub cuisine to a new level here. Hand-cut beef tartare is composed by Hönegger at the table, accompanied by wood-fired grilled lettuce hearts and yolk cream. And although the restaurant is decidedly not a fine-dining address, Gatterer can't resist making detours in that direction. See his reinterpreted yeast dumpling: visually identical to the hearty hut version, it comes with a delicate yeast foam with Powidl, plum sorbet and marinated duck liver underneath - excellent. Tender Jochberg lamb is served as a trio - marinated loin skewers, stuffed peppers with minced meat and liver. Particularly popular: chamois lasagne - less juicy than usual, as the pastry slices are briefly grilled and served with "Tyrolean roux" with mountain cheese and mushrooms. The wine list meets the local standards - from Chateau Lafleur down to very nicely priced entry-level wines, there is something for everyone. The Kitzbühel region has an old new top address.
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.
There's never a dull moment at Sebastian Stock's Chef's Table. The exclusive surprise menu is accompanied by a view of the bustling kitchen as well as the matching drinks.
Relax and enjoy the view of the mountain landscape from the sun terrace. A touch of luxury is allowed - such as beef tartare with N25 caviar or tarte flambée with truffles.
Zuma's winter residence is something special. Sushi, signature dishes such as miso-marinated black cod, wagyu and seafood from the Robata grill are served with fine wines and fancy drinks.
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.
Gourmet hut with alpine charm and modern lifestyle: Gustav Jantscher cooks at the highest level. As a flavor artist, he turns haute cuisine into a sensory journey that will stay in your memory.
At Bruderherz Fine Dine, Christian Marent shows how exciting down-to-earth food can taste. Regional ingredients are transformed into fine compositions with an international accent, in both the omnivorous and vegetarian menus.
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.
Tyrolean classics meet international specialties, staged with a penchant for perfection. The plates look like small works of art. Bluefin tuna with smoked tomato and olive - that has style!
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 Zomm team has it all: concentrated international experience and a passion for hosting. The result: delicious, innovative yet down-to-earth cuisine without unnecessary chichi!
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.
The Unterwirtinnen fill the building from 1490 with so much life that it is a real pleasure! In the restaurant, Christian Ranacher creates great, creative dishes in slow food quality with a love of his homeland.
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.