Falstaff Restaurantguide 2024: The best Restaurants 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.

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.

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.

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.

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.

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.

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.

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.

Now an iconic fine dining destination. In the evening, the kitchen becomes a gourmet address with creative interpretations of classic dishes and one of the most impressive wine lists in the Alps.

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.

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 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.