住宿选址建议
建议入住镇中心区域。这里步行即可到达主要餐厅、商店和缆车站，无需驾车，极大提升出行效率。
住店前先看
交通连接
无直达机场。需经因斯布鲁克或慕尼黑转机，再乘巴士或火车抵达。镇上主要依靠步行和免费穿梭巴士。
最佳旅行季节
冬季（12月-4月）适合滑雪爱好者；夏季（6月-9月）气候宜人，适合徒步和山地运动。全年皆宜。
附近景点与去处
厄茨塔尔山
mountain range in the Central Eastern Alps
维尔德峰
mountain
拉莫爾峰
mountain
楚克許特爾山
mountain in the Stubai Alps in Tyrol
斯圖拜維爾德峰
mountain
維爾德萊克山
mountain
普伊特科格爾山
mountain
後布羅赫科格爾山
mountain
紹費爾峰 (斯圖拜阿爾卑斯山脈)
mountain in the Stubai Alps in Tyrol
松克拉爾峰
mountain at the Stubai Alps at the border Tyrol / South Tyrol
上蓋格山
mountain
菲米桑施奈德山
mountain
餐饮
Ötztaler Stube
This restaurant in the Hotel Das Central has bags of character! Gorgeous Swiss pine panelling and furnishings create a warm and cosy atmosphere and exude a sense of tradition. The kitchen team prepares a set menu comprising five or seven courses, with a vegetarian version also available on request. The dishes draw on modern influences to showcase regional culinary tradition, featuring locally sourced ingredients such as Längenfeld salmon trout or fallow deer from Sölden. The dedicated front-of-house team provides courteous service and wine recommendations from over 30 000 bottles stored in the
🕐 We-Su 19:00-00:00
官网Austria Stuben
This stylish little restaurant in the Gourmet & Wine Hotel Austria set at an altitude of 1 930m only has space for a handful of diners per service. In the modern-Alpine interior, high-calibre design meets beautiful old floor-to-ceiling wood panelling. The kitchen follows its own philosophy: the cuisine is close to nature and regionally sourced yet open to international influences. Carinthian-born head chef Verena Stattmann proposes a fine dining set menu in the evening – this is where she gives free rein to her passion for cooking, which is reflected not least in the distinctiveness of her cui
官网ice Q
Beyond its sleek design, this large glass cube delights with a spectacular panoramic view of the mountains. The restaurant is located on the ground floor and proposes a modern tasting menu (vegetarian version available) as well as an à la carte selection of more classic dishes such as beef consommé, Wiener schnitzel and rib-eye steak. The service is friendly and attentive. Alternatively, tapas are served in the lounge on the top floor. Diners can also head outside to the lovely terraces. When it comes to wine, the PINO 3000 is attention worthy – it is aged at this altitude, over 3 000m above s
官网Black Sheep
The fine dining restaurant of Bergland hotel boasts a chic interior with a stylish dark colour scheme. The cuisine is entirely dedicated to the Alpine region. Ingredients are sourced within a 200km radius, with Austria and South Tyrol being the main suppliers. Much of the produce comes from the immediate vicinity, including herbs from the restaurant's own garden. They even raise their own sheep. The cooking style is very contemporary and incorporates subtle Japanese influences. For example, the six-course set menu includes dishes such as Alpine prawn katsuobushi with tomato and yuzu bisque, or
官网Gourmetstube Hochfirst
In the small fine dining restaurant of the luxurious Hotel Hochfirst, which dates back to around 1934, you can expect an elegant yet relaxed atmosphere – an Alpine touch creates a cosy feel. The space accommodates up to 16 diners at beautifully set tables with large festive candelabras, and windows overlooking the ski slopes. Served in a single set menu with a flexible number of courses, the cuisine is contemporary with an international edge. The influences range from regional – eg fillet and sweetbreads from local calves – to Italian – think ravioli stuffed with pheasant – and even Japanese,
官网AD VINUM
This restaurant done out in a chic modern-Alpine style is part of the small Chalet Resort Sölden, which boasts five cosy and tastefully decorated log cabins. From 4pm, classic fare in the vein of braised veal cheeks or beef tartare is served; from 7pm, the "Gourmet-Menü", comprising four or six courses, draws inspiration from the region (eg "Pike-perch, white cabbage, mustard" or "Venison, carrot, Savoy cabbage"). Diners can opt for a supplementary cheese course. The produce used is almost exclusively regional, as the friendly, well-trained and attentive service team will explain when talking
官网Grünerhof
Young chef Maximilian Grüner's cuisine stays close to nature – his dishes take their cue from what the region and the seasons have to offer, and are served à la carte and in the form of a four- to six-course set menu. Among his appetising dishes are a potato and wild garlic soup served with baked egg and Jerusalem artichokes, and Schlutzkrapfen>/i> (Tyrolean ravioli) with cranberries, Gruyère and beetroot. The owner and her friendly, attentive team run the show front of house. Located in the eponymous hotel, which boasts a central location close to the ski slopes and attractive, cosy guestroom
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