Quality and craftsmanship

Symbiosis of quality and craftsmanship

Whether Austrian classics or modern cuisine with international influences – at the Interalpen-Hotel Tyrol the culinary styles vary. One thing, however, lies at the heart of each of our restaurants: the highest quality in everything we do. This is demonstrated by our craftsmanship, our understanding of sustainability and our ingredients that are locally-sourced from the Tyrol region.

For me, a successful creation is always a symbiosis of quality and craftsmanship. Only in this way can work become a real passion and also be incredibly fun – every day anew.

Executive Chef Daniel Senst

Culinary: roots in Tyrol, influences from across the world

Our kitchen team knows how to play around with your expectations. Classic Tyrolean dishes feature not infrequently on our menu, reinvented with some new guise. Despite staying true to the roots of the regional dish, modern influences and creative ideas are used to refine and enrich your flavourful experience.

With us, you can indulge with a clear conscience because at the Interalpen-Hotel Tyrol we work with an explicit focus on sustainability. Quality food instead of trendy pretense, down-to-earth cuisine instead of shock factor. And, the most important thing: it tastes good! 13.5 Gault&Millau points and 2 toques in the À-la-Carte restaurant and 17.5 points and 4 toques for the Chef´s Table speak for themselves.

Turbot with stuffed cauliflower ©FrontRowSociety, Andreas Conrad

At the Interalpen Chef's Table, I work with high-quality, regional ingredients. When developing new dishes, I have the freedom to give my creativity free rein and create culinary experiences that are perfectly suited to the Interalpen: authentic, high-quality and with great attention to detail.

Exc. Souschef Chef ’s Table Mathias Hendl

Sweet temptation: a treat for all the senses with attention to detail

Chef patissier Manfred Löschl likes it "not complicated, just good!" But this down-to-earth attitude doesn't stop him from embarking on a culinary journey of discovery and giving his sweet creations plenty of soul. Crowned Pastry Chef of the Year in 2023 by Der Große Guide and selected in 2026 by Kalk & Kegel as one of the top 50 pâtissiers in the DACH region, he enchants with his sweet creations and the finest desserts down to the last detail. You can also sample his unusual cakes and pastries at Café Wien.

Close-up of a small cake with berries as a dessert at "Café Wien" at a restaurant in Seefeld

I attach particular importance to precise processing. My credo: ‘The art of patisserie lies in the balance of flavour, texture and aesthetics.’

Chef Patissier Manfred Löschl

First-class service - craftsmanship & art combined

Exclusive service: At the Interalpen-Hotel Tyrol, service is not just a promise, but a living passion. Let Gernot Percht and his passionate team take you on a journey of the senses, where genuine hospitality and the utmost attention characterise every moment of your stay.

Our service - your well-being:

Personalised service: From your arrival to your departure, our dedicated team is always on hand with help and advice.
Exclusive inclusive services: Look forward to numerous amenities that will make your stay at the Interalpen an unforgettable experience.
Attention to detail: In every area of the hotel you will feel the attention to detail and the passion for perfect service that is lived out.

Immerse yourself in the world of Interalpen service and be enchanted by the variety and exclusivity of our 5-star superior offer.

[Translate to English:] Service im Interalpen-Hotel Tyrol

Fun at work at the Interalpen-Hotel Tyrol

The diverse restaurant areas of the hotel near Seefeld offer our guests different culinary worlds. My team and I are delighted to provide perfect and smooth 5-star superior service in all these outlets!

Service Operations Manager Gernot Percht