A Real Treat: The Best Restaurants in Tirol

Sigwart’s Tiroler Weinstuben in Brixlegg has been family-run for six generations, with Traudi Sigwart skilfully refining ingredients sourced from the forest and her own garden. Since 1996, Martin Sieberer has presided over the Paznaunerstube in the five-star superior Hotel Trofana Royal in Ischgl, where his masterfully crafted creations delight diners with top-quality international and local ingredients. Benjamin Parth brings a minimalist and cosmopolitan approach to his cuisine, serving exclusive, French-inspired menus at the Stüva in Hotel Yscla, also in Ischgl. Meanwhile, renowned Austrian TV chef Alexander Fankhauser focuses on modern interpretations of traditional Tyrolean dishes at Alexander in Hotel Lamark, located in the Zillertal. Another top spot in the Zillertal is Peter Fankhauser’s vegetarian-vegan restaurant, GuatzEssen, which follows the motto “from farm to table.”

At Gründler’s Gourmetstüberl in Achenkirch, the finest ingredients from the Karwendel region are brought to the table, with dishes known for their elegance. Fish and game from the surrounding area play a central role in the cuisine of Marco Gatterer at Berggericht, where top-quality international ingredients are also masterfully refined in the historic building in Kitzbühel. A similar culinary approach is taken at the Postamt in Hotel Post, Steeg, where Florian Obwegeser serves his Alpine cuisine in the cosy Zirbenstube. At Grander in Wattens, Thomas Grander focuses on the finest regional and seasonal ingredients, presenting them in varied menus that deliver flavours with precision. Meanwhile, Stubn 1972 in Hotel Sportalm, Kirchberg, specialises in French culinary techniques, which Bernhard Hochkogler expertly pairs with local products—delightful desserts included.

The mountain massif of the Zugspitze resembles a painting, offering a view you can lose yourself in from the sun terrace of Hotel Post in Lermoos—until the alpine dishes with international accents steal your attention. Nestled in the Hohe Tauern National Park, Rauter Stube serves seasonal regional cuisine alongside Tirolean classics. The restaurant Oniriq in Innsbruck offers a Scandinavian-inspired setting, with a menu featuring plenty of vegetarian and fermented options. In the idyllic Villgraten Valley lies Gannerhof, a natural paradise where time seems to slow down, and high-quality, locally inspired cuisine is served. At Tannenhof in St. Anton am Arlberg, chef Gustav Jantscher personally raises pigeons, pheasants, and rabbits, which feature in his French-influenced dishes—all accompanied by stunning mountain views.

The newly redesigned Verwallstube in St. Anton am Arlberg is one of the highest gourmet restaurants in Europe. At over 2,000 metres, it surprises diners with creative, ambitious dishes made from exquisite ingredients. Even higher, at more than 3,000 metres, is Ice Q in Sölden, offering spectacular views of the Ötztal Alps and a regionally focused menu with an international twist. At Hotel Unterlechner’s Esskultur in St. Jakob, 99% of the ingredients are organic and sourced locally, offering a slow food experience in a serene atmosphere with mountain views. Vincena in Lavant, located right by the golf course with a backdrop of mountains, skillfully blends international ingredients with seasonal regional produce. Meanwhile, the name says it all at the Kaiserhof in Ellmau, where the Wilder Kaiser mountains almost—but not quite—steal the show from the expertly prepared regional dishes.

Refined Austrian tavern classics form the culinary heart of the restaurant at Interalpen Hotel Tyrol in Telfs-Buchen, while international dishes also make an appearance. At "Der Max" in Alpin Resort Sacher Seefeld, Tirolean fine dining is at its best, with the kitchen mastering the balance between tradition and innovation. Inspired by the natural beauty of the Tannheim Valley, the cuisine at Grunstube in Hotel Bergblick, crafted by Peter Reithmayr, is prepared with passion and flair. Securing one of the 12 seats in the Wilderer Gourmetstube at Hotel Das Karwendel in Pertisau on Lake Achensee is a stroke of luck: here, Stefanie Rieser delights with inventive creations, often thinking beyond the ordinary.

The Blaue Quelle in Erl is a traditional inn with three cosy dining rooms, offering not only hearty regional dishes but also more exotic options. At Heleni in Zell am Ziller, regional cuisine is given a modern twist in a charming, old Zirbenstube, with dishes that are pure and straightforward. S’Pfandl in Reith near Kitzbühel exudes rustic charm, serving authentic Austrian cuisine for nearly 40 years. At R35 in Ladis, Patrick Landerer prepares regional dishes with innovation and an eye for aesthetics. Meanwhile, the organic Stanglwirt Hotel at the foot of the Wilder Kaiser in Ellmau reliably serves hearty tavern fare, with cheese, butter, milk, and more coming from its own organic farm.