“My kitchen fizzes with energy. I use a wide range of local products and allow myself to be inspired by the array of spices, wild fruits and plants that can be found nearby, or that grow in our gardens. We care about our natural surroundings and being able to trust our partners is really important to us. At our restaurant, you can sample wild game, fish that has inhabited Alpine waters, and meat from animals reared on Tyrolean mountain farms. Culinary diversity is our motto: whether typical Austrian or French dishes, or our own combinations of ingredients, passion and creativity are quite simply an integral part of our cuisine. "
Menus 65-89 EUR s.i. Carte 29-50 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/Main Restaurant: from October 14th to December 21th and from March 24th to May 30th.
Thomas Kunath, the chef at Hotel Singer, showcases the wealth of Tyrolean produce in his cuisine.
Thomas Kunath works with numerous regional products in order to paint a picture of Tyrol through his cooking. Tyrol lamb, organic goat's cheese from Ehrwarld, cattle from the high plains of Lechtal, trout and Arctic char from Lake Plansee and Austrian Mangalica pork are showcased and revisited. He combines quality dishes with a multitude of spices, wild fruits and plants which grow directly in the hotel gardens. Courses are offered alongside a rich wine list. Sommelier Thomas Rückhörmann is responsible for the cellar and its 8,000 bottles from all over the world, including a selection of 1,600 bottles of Austrian crus.