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Wilder Mann
Tyrolean German
A family-run inn in the hills outside Innsbruck that has been feeding people since before anyone thought to write it down. The dining rooms are cosy in the Tyrolean way, all warm wood and no irony, and the menu follows suit: local produce, traditional recipes, very little fuss. The wine soup and the spinach ravioli have their regulars, and the Sachertorte closes the argument for dessert.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tyrolean veal liver
“Among the dishes to try are the Tyrolean veal liver with a creamy caper sauce, wine soup with toasted white bread croutons, or the delectable spinach ravioli with melted butter and chives.”
Michelin Guide -
Wine soup
“Among the dishes to try are the Tyrolean veal liver with a creamy caper sauce, wine soup with toasted white bread croutons, or the delectable spinach ravioli with melted butter and chives.”
Michelin Guide -
Spinach ravioli
“Among the dishes to try are the Tyrolean veal liver with a creamy caper sauce, wine soup with toasted white bread croutons, or the delectable spinach ravioli with melted butter and chives.”
Michelin Guide -
Sachertorte
“And be sure to sample the wonderful Sachertorte.”
Michelin Guide
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