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Discover all our Chefs
Relais & Châteaux Chef

Simon Taxacher

Chef - Relais & Châteaux

Simon Taxacher
Restaurant Simon Taxacher
Member Relais & Châteaux from 2012
Aschauerstrasse 46
A-6365 Kirchberg


Hotel Restaurant Spa Rosengarten

18 rooms: 230-350 EUR s.i.
8 suites: 560-640 EUR s.i.


Restaurant Simon Taxacher

Menus 105-165 EUR s.i. - Carte 32-55 EUR s.i.

For your information: 1 EUR = 1.13 USD

Check restaurant details

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

Story of a Chef

“The roots of my career path have been in the property of my parents. With my new “Hotel Restaurant Spa Rosengarten”, nestling in the Kitzbühel Alps, a childhood dream has come true, which could not have been achieved without the support of my family and my companion, Sandra Kobald, Maître de Maison. Together with them, I constantly strive to discover something new. However, I have the greatest pleasure, if my guests appreciate these efforts. I personally value the individuality of a family business. I am particularly impressed by Lisl Wagner-Bacher of Landhaus Bacher in the Wachau region, a master in the art of managing a family business on an exceptional level of excellence. I have also been marked by the cooperation with renowned French, German and Austrian chefs. This is how I developed a truly personal and individual cuisine: culinary arts inspired by France and the Mediterranean - contemporary, creative, aesthetic, deeply rooted and contrasted. With an absolute priority: a happy guest who returns with enthusiasm.”

Tell us about your star ingredient.

A food product must be of the best possible quality. This is the sine qua non for a successful dish, and my role is to bring out the quintessence of each ingredient. I love rare and heirloom species of vegetables, and I work with farmers in the southern Tyrol and Upper Austria who grow their products with devotion and attention. We follow the progress of the seasons along with them. Each vegetable requires a specific kind of preparation: it might be best sous vide, boiled or braised. We use these vegetables in all of our dishes all year long: for example, cauliflower as an accompaniment for scallops with beef marrow, black salsify served with cod and cooked apples, Jerusalem artichoke prepared in the form of a cracker, or beet adding its color and flavor to marshmallow.

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