For years, Günter Eberl cooked at the Schwan in Wattens and turned the town into a hotspot for good flavours. Now he has moved to Rinn and opened his Arche - a modern, light-flooded restaurant with a beautiful terrace. His passion for seasonal and regional dishes remains. So, off to Rinn!
As the name suggests, beer plays a major role at Bierol. It is not only a beer-friendly pub, but also a brewery that produces some of the most exciting beers in Tyrol. In the Taproom & Restaurant, Thomas Moser takes care of creative cuisine and experimentation at the cooker. And that fits really well.
The Wilderin is a jewel in Innsbruck's old town and a safe haven for anyone who appreciates honest regionality and authentic dishes. Close contact with farmers and hunters as well as solid kitchen craftsmanship guarantee this. What's more, there's always something special - like what is probably the best foal goulash in the country.
A real gem. What 'Beim Dresch' manages to achieve is something that only a few can: a sophisticated balance between one of the best pizzas in the Tyrolean lowlands and impressive pub cuisine. Despite deep ties to the Tyrolean homeland, one eye is always on the Adriatic. Be sure to try the special cuts during the steak weeks!
There is an exemplary project in Tyrol that promotes voluntary origin labelling in the catering industry. The Berghof in Pfunds is one of the first establishments to take part in the project and always has delicious Tyrolean mountain lamb, venison, home-brewed beer and wine from Pfunds on the menu.
The Himmelhof is somewhat hidden. Cross the old Schwaz stone bridge, pass the hospital and then immediately turn left. The search is worthwhile. Genuine Tyrolean hospitality has been practised here for what feels like an eternity. Particularly noteworthy are the dishes that form the core of Tyrolean inn culture, such as the Zillertal oven-baked liver, which is better here than almost anywhere else.
The village square in Stumm is one of the most beautiful village squares in Tyrol. The square between the church, castle and Nester is often the backdrop for theatre events. The menus reflect Georg Hauser's passion for classic, traditional Tyrolean cuisine. Rarely enough, the restaurant also has its own butcher's shop.
Armin and Alexander Gründler in Achenkirch offer two gourmet experiences: an excellent "Gourmetstube" and a "Genießerwirtshaus" with slow food and down-to-earth dishes. The restaurant menu impresses with variety and a clear commitment to origin and agricultural partners.
Passionate hosts, a terrace with breathtaking views of the Zillertal and an impressive wine list await you at the Schulhaus in Zellberg. The veal comes from Tyrol's only biodynamic farm, the game from local hunters. Stefan Geisler conjures up great cinema in the kitchen.
"Zomm" means "together" in Tyrolean and reflects the connection between Thomas Kluckner and Waal Sterneberg. Their shared experience in Michelin-starred gastronomy and their philosophy of regionality and down-to-earth dishes characterise the ZOMM at the Meilerhof. From savoury Marend to classic Tafelspitz.
A Neo-Wirtshaus is a modern interpretation of the traditional inn. In Tyrol, these innovative restaurants combine classic tavern culture with contemporary cuisine and fresh, regional ingredients. The result is a new interpretation of familiar dishes served in a stylish ambience.
Yes, there are numerous traditional inns in Tyrol that offer authentic Tyrolean hospitality and classic dishes. You can find more information at Tiroler Wirtshäuser.
A Neo-Wirtshaus differs from a traditional inn in its modern approach to cuisine and often stylish, urban ambience. While traditional inns focus heavily on rustic dishes, neo inns place more emphasis on creative, modern interpretations and an upscale dining experience.
In a Neo-Wirtshaus, traditional tavern cuisine is interpreted in a modern way. This means that classic dishes such as Tiroler Gröstl, dumplings, roast pork or Kaiserschmarrn are prepared using innovative techniques, fresh, regional ingredients and often with a creative twist. The dishes remain true to their roots, but are refreshed with new flavours, unusual combinations and contemporary presentation.
In addition, many neo-restaurants also offer vegetarian and vegan options based on traditional cuisine but with a new plant-based interpretation. Seasonal and regional products play a central role, and organic or sustainable ingredients are often used. Fusion influences from other cuisines are also not uncommon in Neo-Wirtshäuser, resulting in a varied and surprising menu.
