The story
Interalpen-Hotel Tyrol in Telfs, Austria, stands at Dr.-Hans-Liebherr-Alpenstraße 1 in Telfs-Buchen, where the kitchen serves international cuisine with an Alpine twist. Gault&Millau awarded its Chef's Table 17.5 points in 2026, making it the hotel's most decorated dining room in this guide.
The Chef's Table has two intimate seats side by side in the kitchen itself. Guests sit close enough to watch the cooks at work, with upbeat music playing over the sound system. Manfred Löschl is the pastry chef, and the desserts come from his section.
The meal opens with an avocado praline filled with king crab and topped with caviar, followed by a cheese-filled air pastry. Yellowfin mackerel arrives with jalapeño, cucumber and apple notes. Later courses include quail with porcini mushrooms and Nashi pear, and royal red shrimp grilled over binchotan with salted lemon beurre blanc. Pavlova with cherries, miso and pistachio ice cream closes the menu.
Gault&Millau scored the hotel's main restaurant 13.5 points in 2026. The property has three dining rooms, a café, a bar, a winter garden and the SPA restaurant, along with a rustic alpine hut a few hundred meters away. The international dishes carry an Alpine character, and the reviewers singled out the consommé from Tafelspitz with semolina dumplings or fritters, and the gratinated scallops with sautéed spinach and truffled beurre blanc.
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Das Interalpen offers such an extensive culinary selection that it is already quite unique by local standards. In addition to the Chef's Table, which we highlight elsewhere, there is a restaurant with three different rooms, a café, the SPA restaurant, a bar, a winter garden, a smokers' lounge, and finally a rustic alpine hut a few hundred meters away from the hotel. The restaurant's cuisine offers very solid fare, with some dishes being exceptionally good and highly recommended. They are international dishes served with an Alpine twist. And in many places, it is clearly evident that the kitchen masters its craft. Our recommendations: the consommé from Tafelspitz. Either with semolina dumplings or fritters. Or the gratinated scallops with sautéed spinach and truffled beurre blanc. Address Dr.-Hans-Liebherr-Alpenstraße 1 1 6410 Telfs-Buchen/Seefeld Austria Contact Dir. Karl Brüggemann 0043 50 80 93 0 reservation@interalpen.com https://www.interalpen.com/ Opening hours daily 12–10 PM From early March to early May 2026 Team Daniel Senst Head Chef · Manfred Löschl Pastry Chef/Baker ·
Perched in the natural paradise of Seefeld, the majestic Interalpen-Hotel Tyrol reigns supreme. In the heart of this 600-bed luxury hotel, two intimate Chef’s Tables sit side by side in the kitchen, complete with upbeat music from the sound system. Here, guests watch the master chefs prepare dishes over their shoulders. After an opening course of avocado praline filled with king crab and served with caviar, followed by a cheese-filled “air pastry,” comes yellowfin mackerel with jalapeño, cucumber, and apple notes. Everything is flawlessly harmonized. Here, they wield a foil rather than a sword—the dishes are prepared lighter than ever before. Absolute highlights also include the incredibly tender quail with porcini mushrooms and Nashi pear, and the royal red shrimp from the binchotan grill with salted lemon beurre blanc. Even after the turbot with zucchini blossom, caviar, and koji mushroom beurre blanc, as well as the beef shoulder with pak choi, the stomach continued to feel absolutely wonderful. The finale is equally impressive: Pavlova with cherries, miso, and magnificent pistachio ice cream. Address: Dr.-Hans-Liebherr-Alpenstraße 1, 6410 Telfs-Buchen/Seefeld, Austria Contact: Karl Brüggemann & Martin Rotter, 050809 30, reservation@interalpen.com, https://www.interalpen.com/ Opening Hours: Tue–Fri 7:00 PM–12:00 AM Team: Mathias Hendl, Head Chef; Manfred Löschl, Pastry Chef
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