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A snug restaurant in the Tyrolean hills where the open kitchen turns local trout and foraged chanterelles into plates that look more considered than the cosy wood-paneled room might suggest. The chef leans on regional producers, then adds enough contemporary edge to keep things interesting. In summer, the terrace with its mountain backdrop fills up fast, which tells you something about how the locals feel about the place.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Biberwier salmon trout
“create dishes such as "Biberwier salmon trout (marinated & flambéed), Granny Smith, beetroot, buttermilk, chives"”
Michelin Guide -
Crispy fried guinea fowl breast
“"crispy fried guinea fowl breast, chanterelles, green asparagus, polenta, broccoli"”
Michelin Guide
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The neighbors closest first
- Mohr Life Resort Stay · 69
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