iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 ticket gift icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Stefan Lenz

Chef - Relais & Châteaux

Stefan Lenz
Gourmetrestaurant Kupferstube
Member Relais & Châteaux from 2007
Griesenauweg 26
6370 Kitzbühel
Austria

HOTEL

Tennerhof Gourmet & Spa de Charme Hotel

21 rooms: 289-899 EUR s.i.
18 suites: 399-2299 EUR s.i. 3 chalets (2 rooms): 899-2499 EUR s.i.



RESTAURANT

Gourmetrestaurant Kupferstube

Menus 90-195 EUR s.i.

For your information: 1 EUR = 1.14 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

How did you become a Chef?

My mom, like so many things in my life. She said, "Look at this job." I wanted to become a baker or confectioner first (smirking).

How would you define your cuisine?

One of my main guiding principles is: "Taste where you are". At Tennerhof the guests should experience with all their senses that they are dining in Kitzbühel and looking forward to an authentic regional, non-exchangeable gourmet cuisine.

What are your favourite products and criteria for choosing?

I do not cook any endangered species such as Blue Fine tuna.

What is your signature?

A dish that I particularly love is certainly the “dove from Methagelhof with ‘Wachauer’ apricot and hazelnut”.

Do you have a Chef’s tip for Sunday cooking?

Many little things make the big difference. Be passionate about it. To take advantage of the many opportunities to develop your skills in cooking as well as personally. Always think outside the box, not only on Sunday – on all days!

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges