Schöneck

Frommer's Review

The cozy premises of this restaurant were once devoted to cheap but cheerful old-fashioned food that was usually consumed by students and youth hostelers. All of that changed, however, when culinary entrepreneur Alfred Miller shut the place down for almost a year of painstaking renovations, inserted a new kitchen, and reconfigured the place into tastefully gemütlich and upscale enclave of elegant Tyrolean dining. Today, within a quartet of wood-paneled dining rooms, he serves arguably the finest cuisine in Innsbruck. From at least one of these, diners appreciate a view that sweeps out over the town, bringing in views of the nearby peaks as well. Menu items change with the season and the inspiration of the chef, but -- at their finest -- might include a carpaccio of salmon; grilled octopus with fish roe and fresh noodles; filet of Tyrolean venison with juniper-berry sauce and pepper-laced polenta; a tantalizing dish of braised scallops with fresh lobster and risotto flavored with squid ink; and grilled sea bass with an herb-flavored vinaigrette. Dessert? Consider the chocolate-stuffed cannelloni with fresh strawberries and house-made mango sorbet. Sweets don't get much better than this.

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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