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The venison on the menu comes from the hotel's own hunting grounds, which sets the tone for this wood-panelled fine dining restaurant in the Tyrolean Alps. A Michelin-starred set menu of five to seven courses leans into regional produce, with the kitchen adding the odd Breton lobster to keep things interesting. The wine cellar runs to around 1,250 labels, and the staff know every one of them.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Saddle of venison
“Highlights range from aromatic smoked locally caught char to three-week-aged saddle of venison from the hotel's own hunting grounds and perfectly cooked medallions of ultra-fresh Breton lobster tail.”
Michelin Guide -
Breton lobster tail
“Highlights range from aromatic smoked locally caught char to three-week-aged saddle of venison from the hotel's own hunting grounds and perfectly cooked medallions of ultra-fresh Breton lobster tail.”
Michelin Guide
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The neighbors closest first
- Spa Hotel Jagdhof Stay · 74
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