Vegetarian dreams come true at Oniriq (onirique = dream). A seven-course menu forms the core, meat or fish must be ordered as a supplement. Head chef Christoph Bickel focuses on Nova-Regio, inspired by "Noma" in Copenhagen, and reinterprets Tyrolean classics - with regional and seasonal ingredients.
The Schmeckeria in Wilten serves breakfast and lunch with a focus on plant-based cuisine - 95% vegan, with no extra charge for extras such as oat milk. Especially recommended: the "Schmeckeria Blumenwiese" tarte flambée. Owner Georg Dominguez, sommelier, organises wine events and serves organic and natural wines.
Hüttenwirt Tobias mainly cooks vegetarian food at the Nördlinger Hütte at 2,238 metres, as there is not enough electricity to cool large quantities of meat. Nevertheless, he uses limited resources to conjure up delicacies such as Kräuterschöberlsuppe and five varieties of Kaiserschmarrn - a tribute to his training as a 3-star chef.
The Neue Regensburger Hütte is the first vegetarian hut in Tyrol. The organic ingredients are regional, seasonal and sustainable. Creative dishes such as dumplings, polenta and waffle dumplings sometimes have Nepalese accents. Particularly noteworthy is the award-winning gibaniza strudel with various fillings.
The Aldranser Alm offers Tyrolean classics and specialities such as nettle dumplings or crispy potato leaves baked in oil. The homemade goat's cheese comes from their own herd. The alp can be reached on foot in an hour and a half from Innsbruck. The breakfast here is worth every climb!
The Lucknerhütte in the upper Ködnitztal valley with views of the Großglockner offers good meat-free dishes such as dumplings with gorgonzola sauce and vegan mountain lentil soup. The hut is run by the Oberlohr family, who have their own organic farm. Recommendation: leave room for the homemade blueberry cake.
The Theresa has long focussed on sustainable hotel operations. Head chef Stefan Egger uses seasonal and regional products. The gourmet restaurant serves sophisticated vegetarian dishes such as fennel lasagne and alpine sushi. The honey comes from the hotel's own bees.
Conny Wolters, operator of the HotelTyrol in Mösernand vegetarian, wants to bring vegetarian and vegan cuisine out of the side dish corner in her restaurant. There is always a vegan menu on the menu. The vegan breakfast is particularly great: from chickpea omelette to egg-free Kaiserschmarrn.
Alpine and Mediterranean influences are combined here. The Naturhotel Outside has received several awards, particularly for its vegetarian creations.
The vegetarian huts in Tyrol offer creative dishes such as dumplings and seasonal vegetable variations.
Many restaurants in Tyrol rely on regional and seasonal ingredients to create sustainable dishes. Sustainable approaches are deeply rooted in Tyrolean cuisine.
