Haute Cuisine: hamachi, leek, green apple, beech mushrooms

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Haute cuisine at Interalpen-Hotel Tyrol

The renowned restaurant guide Gault Millau Austria praised the five-star superior Interalpen-Hotel Tyrol highly in 2019 too. Five toques for two restaurants are confirmation of the excellent work by Chef de Cuisine Mario Döring, who has been in charge of the kitchen since 2013. The apprentices at the luxury hotel in Seefeld also managed to win well-deserved awards during a contest of the best apprentices.

Gault Millau Austria: the highest culinary honours

Every year, the incorruptible testers of Gault&Millau Austria are awaited with both excitement and awe at the gourmet restaurant in Seefeld. The expert gaze and palates of the critics examine every little detail closely. You can imagine how ecstatic the entire cuisine team was when the results for 2021 were published!


Chef Patissier Michael Hollaus was awarded "Patissier of the Year 2021" by Gault&Millau. With this award, the renowned gastronomic guide honours exceptional achievements in gastronomy. "Patisserie is a class of its own. The signature dessert, a cream of apricot, chervil and sour cream served in a sugar ball, has been part of the menu for a long time, and not without reason. The beverage accompaniment is also a perfect match. The well selected wine but also the alternatives: from parsley shot to strawberry broth with lemon verbena foam," is how Gault&Millau Austria describes Hollaus' creations. In 2021, Gault&Millau also awards a pleasing 17.5 points and four toques for our Chefs Table and 14.5 points and two toques to our à la carte and half-board restaurant. 

À la Carte

In 2019 the Chef’s Table was also tested by the renown À La Carte Magazin Austria. Headchef Mario Döring and his team achieved an utterly pleasing result, namely 92 out of 100 points. Here is a short extract from the review: „Those who want to go beyond the already outstanding haute-niveau cuisine at this luxury hotel have no other choice than to make a reservation for the Chef’s Table which is located in the hotel’s catacombs. Alone Mario Döring`s perfomance is worth the visit:  he grills, sautés and flambés dishes in front of his delighted guests.


The Austrian wine and gourmet magazine "Falstaff" was first published in 1980 and is today considered the largest wine and gourmet magazine in the entire German-speaking world. The first Falstaff Restaurant Guide developed from it. This guide evaluates the interplay of culinary delights, wine list, service and ambience in the restaurants and awards a maximum of 100 points or 4 Falstaff forks. In the Falstaff Restaurant Guide 2020, the Interalpen-Hotel Tyrol is awarded excellent 95 points or 4 Falstaff forks for the "Chef's Table" and 90 points or 3 Falstaff forks for the "à la carte" offer.

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