The restaurants with the best goose in Tirol
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.
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.
Toni Fercher understands the traditional craft and is always keen to incorporate modern influences into his cuisine. Refined, down-to-earth, international: the balancing act on the plate is an outstanding success.
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!
Anne-Marie and Christian Tramberger welcome you with honest warmth. When the boiled beef from local cattle is served, it becomes clear that this is where tradition tastes like home.
To call this place steeped in history is an understatement. All the more spectacular to be a guest here - whether for a hearty meal in the inn or a drink in the bar in the old gallery.
Tamara Lerchner has found her very own style. It is refreshingly different and yet down-to-earth enough to be feel-good cuisine. Saffron risotto alla nonna with burrata cloud and truffle, for example.
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.
At Greenvieh, Toni Woertz presents a wide range of dishes: seasonal and local produce, classics and the unexpected stand side by side in equal measure - united by the uncompromising demand for quality.