Europastüberl

Frommer's Review

The hotel that hosts this distinguished restaurant, with a delightful Tyrolean ambience, has the finest address in Innsbruck. Traditional regional and creative cooking is the chef's goal, and he achieves this exceedingly well. Diners can choose from both warm and cold appetizers, ranging from iced angler fish with Chinese tree morels to a small ragout of crayfish in a spicy biscuit with kohlrabi. Soups might include lobster minestrone with basil oil or cream of spinach and potato. Some dishes are served only for two people, such as roast pike perch with vegetables and buttery potatoes, and Bresse guinea hen roasted and presented with an herb sauce. Fresh Tyrolean trout almost always appears on the menu, or you might prefer the meat dishes, ranging from red deer ragout to fried jelly of calves' head Vienna style with a lamb's tongue salad. Many dishes, including tafelspitz, represent traditional Austrian cuisine. Desserts are often lavish, or you can settle for a Tyrolean apple strudel.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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