"Outdoor Dining Area" Restaurants in Tyrol
Benjamin Parth is known for exclusive menus with French inspiration and straightforward execution. Gourmets can expect first-class products, world-class sauces and an outstanding selection of cheeses.
The luxurious wine culture of the Hospiz Alm is known far and wide, but it is also worth a visit for the food. David Kurz skillfully cooks timeless classics and steaks to share in the elegant ambience.
The gourmet restaurant is the hotel's gastronomic flagship. In keeping with its name, the eight-course menus feature delicacies ranging from guinea fowl to turbot. Incredible wine list!
Gustav Jantscher creates modern Alpine cuisine with a regional and French focus. For example, venison heart with medlar and white truffle that melts in your mouth. Good wine accompaniment!
Head chef Christian Jeske serves his Alpine gourmet cuisine in the atmospheric, traditional parlour of the luxury hotel. His menu is cosmopolitan with international products and a local Alpine touch.
<p>Herzlich Willkommen in Gründlers Genießerhotel, der ersten Adresse für leiblichen Genuss mit gehobener Kulinarik, bodenständigen Gaumenfreuden und herrlichen Wohlfühlnächten in einer der schönsten Regionen Tirols, dem Achensee. Ist das nicht Grund genug? In unserem Kulinarikhotel Alpin haben Sie die Wahl zwischen bodenständigem Genießerwirtshaus oder gehobener Gourmetküche!</p> <p>Sommer wie Winter erleben Sie einen ganz besonderen Urlaub mit charmanter Tiroler Gastfreundschaft in einer großartigen Berg- und Wasserwelt. Kulinarik und Natur, das ist eine wunderbare Kombination für gelungene Ferien…</p> <p>Im Lexikon für Feinschmecker ist’s nachzuschlagen, unsere köstlichen Gerichte bewirken ein wahres Feuerwerk an sinnlicher Inspiration! Im Gourmetstüberl verwöhnen wir Sie aus unserer Haubenküche mit Kreativität und geschmacklicher Eleganz, die Menüs sind aufwändig kreiert dazu edle Weine und kompetenter Service – auch die anspruchsvollsten Genießer kommen hier auf Ihre Kosten…</p> <p>Es muss nicht immer das Höchste sein, wer’s lieber bodenständig mag ist im Genießerwirtshaus gut aufgehoben. Feine Gerichte mit regionalem Einfluss, zubereitet mit vorwiegend heimischen Produkten so auch Wild aus der Karwendelregion oder edlen Fisch aus den glasklaren Gewässern kommen auf den Teller. Veredelt wird Ihr Aufenthalt im 4-Sterne-Kulinarikhotel Alpin mit einem fürstlichen Frühstücksbuffet… Die Bewegung an der frischen Luft macht natürlich auch Appetit und da kommen wir wieder ins Spiel – bestens vorbereitet sorgen wir uns um Ihr Wohlbefinden aber zuvor entspannen Sie noch im Saunabereich »Alpinaria«…</p> <p>Wir freuen uns sehr, Ihre Gastgeber sein zu dürfen, <br /><em>Ihre Familie Gründler und Mitarbeiter</em></p>
In the Poststube, Thomas Strasser impresses with his way of combining Alpine cuisine with international cuisine. The seating is dignified and the menus are accompanied by a diverse wine selection.
You can rely on the gastronomic delights at the Stanglwirt. The predominantly Austrian menu offers something for everyone - from meat and fish to plant-based dishes, and everything is made with ingredients from the region.
Head chef Bernhard Hochkogler and his team serve French-inspired cuisine based on regional products in the hotel's gourmet restaurant. The patisserie is also impressive.
Under the direction of Günter Lampert and David Wagger, the Kulinarium offers a changing menu of three to six courses of refined creations in the elegant restaurant with panoramic views.
Maximilian Stock is all about the extraordinary. He cultivates his "Alpine Taste" style in the exclusive dining room with exquisite dishes from regional producers - from meat to Alpine prawns.
Max Van Triel's finely seasoned creations range from seasonal delicacies to East Tyrolean classics, such as scallops with black pudding or carpaccio of local beef.
Traudi Sigwart shows just how refined regionally sourced cuisine can be, using produce from the Kufstein district and from her own garden wherever possible. She also prepares international dishes to perfection.
In the restaurant's gastronomic flagship, chef Florian Schweikl plays with flavours from the Alps (venison goulash!) and the Mediterranean. Also good: creative burgers and a large selection of wines.
The building from 1490 combines an inn, gourmet restaurant and hotel. In slow-food style, Sabrina and Katrin also serve Tyrolean evergreens like pretzel soups and oven-baked liver.
High-quality restaurant cuisine with local and international produce. Müllers serves oysters as a starter and then risotto, braised cheeks or truffle consommé – on the menu or à la carte.
The Wedelhütte is not only in a fantastic location, the service, cuisine, terrace and wine cellar also make a visit the complete experience. Tyrolean specialties and a fine selection of steaks are offered in the gourmet lounge.
Fine dining has always been served at the foot of the Kitzbühler Horn. Johannes Denk refines top regional produce such as Kössen trout into cosmopolitan dishes. In summer enjoy "al fresco" on the terrace.
The whole range of Interalpen cuisine is served in six dining rooms, in the conservatory and on the terrace. This ranges from genuine Tyrolean delicacies to pasta, Indian curry and turbot fillet.