Gastronomy Interalpen-Hotel Tyrol, restaurant

In our Interalpen-Hotel Tyrol Restaurant, we pamper you with culinary highlights from around the world and regional specialties. Also visit our Chef's Table.

Description

Opening hours: from 12:00 bis 22:30
Warm cuisine: from 12:00 bis 22:30
Seating: about 600 inside, about 50 outside
Others: only with previous reservation

Information Vegetarian/Vegan
Vegetarian dishes: Yes 
Vegan dishes: Yes

The Interalpen-Hotel Tyrol is not only a 5-star superior hotel in a class of its own, but also a paradise for gourmets. In our restaurant we spoil you with culinary highlights from all over the world and regional specialities. Whether hearty Tyrolean cuisine, light Mediterranean delicacies or innovative gourmet creations - the restaurants at the Interalpen-Hotel Tyrol offer a wide range of culinary styles. But one thing takes centre stage: the highest quality in everything we do. This is reflected in our craftsmanship, our understanding of sustainability and the regional sourcing of our food.

Michelin star for the Chef's Table
On 21 January 2025, the Michelin stars for Austria were announced - a historic event for the local gastronomy scene. We are very proud to announce that the Chef's Table at the Interalpen-Hotel Tyrol in Mösern/Buchen has been awarded a Michelin star. This award is an outstanding recognition of the exceptional performance of Mario Döring and his dedicated team.

Chefs Table
Visit our Chefs Table from Tuesday until Friday at the Interalpen-Hotel Tyrol, which seats 2-16 people.
Per person € 230,- for tasting menu incl. glass of champagne, open from 19.00 to 24.00.
With prior reservation under +43 50809-30

A fixed star in the Tyrolean culinary heaven for years: the cuisine of the Interalpen-Hotel Tyrol. This is thanks to a masterful kitchen team that resolutely focuses on quality, craftsmanship and regionality. This is honoured with top ratings from the Gault&Millau culinary guide. The finest culinary experiences await you at the Chef's Table. You sit directly in the open kitchen and watch as the team led by head chef Mario Döring, sous chef Mathias Hendl and head patissier Manfred Löschl prepare your tasting menu. You can also take a look at the in-house herb garden: Home-grown sage, thyme or woodruff often find their way into the refined creations of our gourmet cuisine. Restaurant manager and head sommelier Theresa Percht recommends hand-picked wines or non-alcoholic juices to match. Restaurant manager Gernot Percht ensures the perfect ambience and the best service.