Absteige Innsbruck- Zentrale Ferienapartments

The location of this restaurant is not only spectacular, but also handy for doing a spot of shopping in the RathausGalerien mall before taking the lift up to the seventh floor for dinner. Here on the top floor, the upscale restaurant has all-round windows and a magnificent view of Innsbruck and the surrounding mountains – in summer, the charm of the terrace is irresistible! In the 360° bar you can drink in the marvellous panoramic view as you enjoy an aperitif, nightcap or coffee. The kitchen serves delicious international and regional dishes. In the evening there are three set menus comprisin

A popular establishment in a prime location in the centre of the old town, right in the pedestrianised precinct. The appealing combination of restaurant and bar (look out for the interesting cocktails) makes for a lively atmosphere with an "urban brasserie" feel. Top-notch ingredients are used to create tasty and contemporary seasonal cuisine, which in the evening comes as a three- or four-course set menu as well as à la carte. The smaller and simpler lunchtime menu includes one or two dishes from the evening menu. Tip for motorists: You can park in the ‘Kaufhaus Tyrol’ garage.

The smart, modern interior design of this place verges on the minimalist, creating an inviting and really stylish atmosphere. First and foremost, though, it is Elisabeth Geisler's cuisine that draws guests to this restaurant on the first floor of what was once the Gilmschule, whose listed façade forms an interesting contrast with the modern architecture of the Stadtforum. Aromatic dishes with a clear structure, such as turbot fillet with a beautifully spiced and reduced beurre blanc or crispy tarte Tatin of carrot, parsnip and celeriac are available as part of a set menu or à la carte. A good

Chef Johannes Nuding needs no introduction, having previously served up three-MICHELIN-star cuisine at London's Sketch – The Lecture Room & Library. His dishes are clearly structured and creative. He excels at combining ingredients, textures and flavours in ways that are pleasingly contrasting yet harmonious. This is exemplified by his wild-caught turbot roasted on the bone, set atop seasoned borlotti beans with braised pointed pepper, confit lemon and salted capers, and completed with a classic wine sauce. Given the quality of the six-course set menu (with an optional extra course), it's hard

Compact, intimate and colourful, this pleasant bistro set in a picturesque cobbled lane in the old town offers a relaxed alternative to the Schwarzer Adler restaurant. You immediately get a sense that the team supporting chef-patron Johannes Nuding enjoy their work! At lunchtime, there is a two- or three-course set menu with a choice of dishes; from 5pm an interesting selection of simple options is served, ranging from onion soup to quiche and Thai curry to a stove-top fish dish or baked guinea fowl. Friendly service, in which the owners participate.

The history of this old inn stretches back to the 16C, and the Schatz family has run it with great dedication since 1985. The Tyrolean influence is evident both in the interior design and on the menu. Flavoursome traditional dishes prepared using excellent, mostly local produce are served in various cosy dining rooms. 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. And be sure to sample the wonderful Sachertorte. Friendly and adept service.