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.
Culinary: roots in Tyrol, influences from across the world
Chef Mario Döring and his team know 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 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.
Regional and seasonal
For us, regional cuisine means authentically reflecting the culinary treasures of Tyrol. Why ignore what’s on your doorstep? We source the best meat and vegetables, fresh milk and delicious fruit from farmers across the Tyrolean Oberland. Our herbs grow in the hotel's own garden and the fish is delivered freshly caught from Leutasch.
Sustainable cuisine 'made in Tyrol'
For us, sustainability means using only what is necessary – and all of it. Our kitchen team uses the whole of the animal, whether fish or meat. The short delivery routes allow us to order flexibly and only according to demand. As a result, very little spoils; even supposed 'offcuts' are put to good use in the form of breadcrumbs or sauce bases.
Our cuisine: genuine craftsmanship
For us, true culinary craftsmanship is an art and one that we practice every day. We train our chefs so that they can prepare everything that goes on our guests' plates themselves. This starts with the basics – like the bread that we bake for you daily in the hotel's own bakery and extends to the sweet treats from our patisserie.
Our local suppliers and partners
Trust and reliabilty are extremely important to us, which is why we get to know our suppliers as personally as possible. This works best when we can build long-term business relationships in the region. Get to know some of our suppliers in Tyrol:
- Genusswelt Winkler, Ötztal Train Station & Kofler in Landeck: fresh fruit and vegetables every day
- Leutascher Fischerei in Leutasch: fresh mountain trout and brook trout
- Bienenhof Zillertal in Strass in the Zillertal: fully ripened honey
- Fisch Peer in the market hall Innsbruck: seafood and sustainably caught fish
- À la carte in Haiming: 100% Austrian pork, beef and chicken
Awards for our Chef’s Table & other restaurants
For its sustainable philosophy and creative staging, our Chef’s Table was awarded 17.5 points and four toques by the renowned Gault&Millau guide, our À la Carte restaurant with 13 points and two toques.
Chef Patissier Michael Hollaus is named Austria's Patissier of the Year 2021 by Gault&Millau.
The Falstaff Restaurant Guide is an institution, which makes the ratings and reviews therein all the more valuable. Much to celebrate here: 95 points and 4 Falstaff forks for the 'Chef's Table'; 90 points and 3 Falstaff forks for the 'à la carte' offering.
Both the taste and overall experience of our Chef's Table were praised by Austria's À La Carte Magazine, with 90 out of a possible 100 points – one of the highest scores in 2021.