"Der Stern" in Obsteig has been shining in the tavern sky since 1509 and is one of the most traditional taverns in Tyrol. In the cosy parlours or in the guest garden, people eat, laugh and make music and the dishes are prepared from high-quality, regional ingredients according to old family recipes.
Situated on the old Roman road from Innsbruck to Brenner, the "Zum Wilden Mann" inn was already an important rest stop for merchants and boats in Roman times. Today, you can enjoy award-winning gourmet cuisine and unmistakable Tyrolean inn culture here seven days a week.
The Gasthof Isserwirt in Lans looks back on a long history. First mentioned in a document in 1313, it has been in family hands for 15 generations. Genuine Tyrolean home cooking and the charming combination of history and modernity characterise the Isserwirt.
The "Nester" butcher's shop and inn in Stumm in the Zillertal valley stands for regionality, authenticity and a sense of home like no other business, while at the same time being open to the world and willing to try new things. Striving for the highest quality always takes centre stage.
Storytime: secrets of a butcher
This is exactly how it should be: The church, the inn and the pretty farmhouses all around. In the centre of Neustift in the Stubailtal valley stands "Der Hoferwirt", an inn since 1674 and now in family hands for four generations. Here you can look forward to a Tyrolean inn that combines tradition and innovation.
In the centre of Innsbruck's lively old town is one of the oldest inns in Europe that has been preserved in its historical form - the "Goldener Adler" has been in existence since 1390. Many famous people have dined in the old inns and their history still resonates today.
Old vaults, Swiss stone pine parlour, guest garden - the "Landgasthaus Linde" in Stumm in the Zillertal surprises in many ways. The "Linde" was granted the right to serve beer 500 years ago and has been run with great love ever since - fine gourmet cuisine has just as much place here as traditional inn dishes.
The Unterwirt has stood in the centre of Ebbs since 1490. The listed building was awarded three Gault Millau toques in 2023. No wonder, as the "Unterwirtinnen" ensure the highest quality for the palate and soul and are brave enough to strive for the future with what has grown historically.
The "Gasthof Unterwöger" is an integral part of the listed village centre of Obertilliach in East Tyrol. Down-to-earthness and authenticity form the irrefutable basis for this Tyrolean inn, most of whose produce comes from its own farm.
The "Postgasthof Fischerwirt" at Walchsee is a real traditional inn. Formerly an important post station between Kufstein and Kössen, the hotel still reflects genuine Tyrolean inn culture today. Sustainability, regionality and seasonality play the main roles here.
The "Traditionsgasthof Weißbacher" in the Wildschönau is known far beyond the borders of Tyrol - and not only because of its many awards, but above all because the chef interprets many Tyrolean dishes vegan based on fresh, regional products.
At the "Klostergut Kronburg" in Zams, the clocks turn more slowly, because you should take your time to savour the food. Products from our own farm and, in some cases, newly interpreted recipes are part of the philosophy of the Kronburg, which stands for an upscale Tyrolean inn culture.
There are eight different parlours, from rustic to elegant, at the "Kramerwirt" in the middle of Mayrhofen in the Zillertal. It offers the perfect setting for parties and celebrations, serves Tyrolean classics as well as international delicacies and the well-stocked wine cellar contains real treasures.
At the "Entners" on Lake Achensee, people meet in lederhosen and dirndls. Here, tradition is not imitated, but lived, which is also reflected in the cuisine and the character of the house. Originality, hearty home cooking and musical entertainment make the "Entners" a genuine Tyrolean inn.
Ten Taverns with a Modern Twist.
Storytime
Monika Hirschhuber actually wanted to become a midwife. She is still a chef today.
Tyrolean cuisine is very important in Tyrolean inns. Here, classics such as dumplings in all variations - from bacon, spinach and cheese dumplings - are on the menu, as are Schlutzkrapfen, Tiroler Gröstl, lamb and game dishes, Kaiserschmarrn and much more. Many dishes are prepared according to ancient recipes, some are also interpreted in a modern way, resulting in wonderful creations. Regionality and sustainability play a major role in all Tyrolean inns, many even have their own farms from which meat and dairy products as well as fruit and vegetables are sourced.
Even though many meat dishes can be found on menus today, the old Tyrolean cuisine is largely vegetarian. Meat used to only be served on Sundays, otherwise there were hearty but meat-free dishes such as Kaspressknödel (cheese dumplings) or Kasspazeln (cheese pancakes) with salad, which can be found on every menu in a Tyrolean inn today. Even vegan dishes without eggs or butter are increasingly finding their way into Tyrolean cuisine. A pioneer in this respect is the "Traditionsgasthof Weißbacher" in the Wildschönau. But there is also a whole range of purely vegetarian huts and restaurants.
Apple juice, preferably naturally cloudy, or elderberry juice will quench your thirst. Beer drinkers should definitely try Tyrolean beers - the best known is probably Zillertal Bier, but numerous small breweries such as Klosterbräu in Innsbruck, the Schloss Starkenberg brewery near Imst or the Rattenberg brewery are also well known. Selected inns even offer wine from Tyrol, and no longer just from South Tyrol. The best white and even red wines now thrive around Heiming and Tarrenz. After a hearty Tyrolean meal, a schnapps is of course a must. Zirpenschnaps is probably the classic, and there are many different schnapps distilled in Tyrol. Or you can try a real Tyrolean gin or whisky.
In addition to Tyrolean cuisine, it is also the cosy ambience that characterises Tyrolean inns. Stuben panelled with Swiss stone pine, a tiled stove with a stove bench and pillows, decorations made from Tyrolean craftsmanship or objects steeped in history are almost always part of Tyrolean inns. In summer and winter alike, guests should feel at home, spend a pleasant evening in good company or spend romantic hours as a couple. The atmosphere is particularly cosy in "Der Stern" in Obsteig, in the "Wilden Mann" in Lans or in the "Gasthof Linde" in the Zillertal. The "Goldener Adler" in Innsbruck, the "Klostergut Kronburg" or the "Hoferwirt" in Neustift in the Stubai Valley are particularly dignified and steeped in history.
