"Vegetarian Options" Restaurants in Tyrol
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.
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.
In black sheep, Hannes Schwaiger condenses pure taste into moments. Rabbit with Maggi cabbage, buttermilk and mustard shows depth - and makes you want more courses, more time and more enjoyment.
In the rustic Tannheimer Stube you will find a charming mix of modern tapas and traditional Austrian cuisine. Carrot and pumpkin and oyster karaage, for example, are the prelude to schnitzel and goulash.
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.
The Aurea focuses entirely on sensory experiences in several stages. Chef Phillip Schnabel uses emotion and creativity to create aromatic cuisine in the historic vaults that is full of flavor.
In the Outside's gourmet restaurant, the best seasonal food from the East Tyrolean gourmet region is served in fine, creative form. Sommelier Edi provides the perfect wine accompaniment.
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.
Italian spirit meets Austrian ingredients, spiced up with a great love of flavor and surprising compositions. Chef Umberto Gorizia cooks a heart-warming fusion cuisine!
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.
Variety is the order of the day here: a new, creative menu every evening, always with a choice of meat, fish or vegetarian. Upscale level, fine cuisine and yet a relaxed feel-good atmosphere.
The philosophy of traditional Chinese medicine runs through the Posthotel from wellness to the plate. The five-element teachings taste and nourish excellently. Ingredients from our own farm.
The Schlosswirt proves that pub culture remains constant and yet manages to make the leap into the modern age. The focus is on local cuisine - many products come directly from the Tatzberg region.
Tradition and modernity go well together in places like Kitzbühel - and the Neuwirt proves it. With high demands on the quality of local ingredients, the kitchen impresses with new ideas.
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.
A rooftop terrace for casual soul food, cool vibes and laid-back drinks. Noteworthy: large vegetarian selection such as buffalo cauliflower wings or burrata al zucca with lukewarm oven-baked pumpkin.
The Oachkatzl is particularly fond of regional, seasonal food - and the menu is designed accordingly: Salmon trout, cheese dumplings and boiled beef taste delicious. From 8 pm: Adults only!
Traditional inn in the old town. Winzerjause, vineyard snails or veal head - here they proudly pay homage to Tyrolean cuisine, including a wide range of vegetarian and vegan dishes.