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 2020 were published!
According to Gault Millau, the renown French restaurant guide in Austria, the Interalpen-Hotel Tyrol restaurant has been consistently offering exceptional haute-cuisine dishes. The creations link good old local cuisine with creatively prepared kitchen classics and exciting smaller entrées. The exquisite cuisine, mainly inspired by Mediterranean and traditional Tyrolean influences, proofs that the chefs at the Interalpen truly know their craft. Therefore, the Gault Millau guide rewards the Interalpen-Hotel Tyrol with 14,5 points and two toques for the à la carte and halfboard restaurant and 17 points and four toques for the Chef's Table. 

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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