The story
Guests seeking refined Alpine cuisine find their destination at the Interalpen-Hotel Tyrol in Telfs. Perched at 1300 meters above sea level, the property combines a secluded mountain setting with a sophisticated culinary program led by Head Chef Daniel Senst. His brigade works alongside Pastry Chef Manfred Löschl and Sous-Chef Mathias Hendl to merge precise international techniques with local ingredients. This disciplined approach recently secured a Michelin star and a 13.5 rating from Gault&Millau.
The Tyrolean kitchen balances classic preparations with carefully refined presentations. A standout is the consommé prepared from Tafelspitz beef, served alongside either traditional Grießnockerl dumplings or delicate Frittaten. Seafood orders frequently feature the gratinated scallops, which arrive alongside sautéed spinach and a truffled beurre blanc sauce. The kitchen maintains strict structural clarity across every plate, even when managing thousands of crockery pieces during peak service.
This versatile Alpine cuisine moves through several distinct environments rather than confining guests to a single hall. The Hofburg restaurant anchors the main service, while a glass-walled winter garden captures natural light throughout the afternoon. Additional venues include a dedicated spa restaurant, a polished bar area, and a relaxed smokers lounge. All spaces share a design language rooted in quiet luxury, featuring warm wood tones and expansive windows that frame the surrounding Tirol peaks.
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Das Interalpen offers such an extensive culinary selection that it is already quite unique by local standards. In addition to the Chef's Table, which we highlight elsewhere, there is a restaurant with three different rooms, a café, the SPA restaurant, a bar, a winter garden, a smokers' lounge, and finally a rustic alpine hut a few hundred meters away from the hotel. The restaurant's cuisine offers very solid fare, with some dishes being exceptionally good and highly recommended. They are international dishes served with an Alpine twist. And in many places, it is clearly evident that the kitchen masters its craft. Our recommendations: the consommé from Tafelspitz. Either with semolina dumplings or fritters. Or the gratinated scallops with sautéed spinach and truffled beurre blanc. Address Dr.-Hans-Liebherr-Alpenstraße 1 1 6410 Telfs-Buchen/Seefeld Austria Contact Dir. Karl Brüggemann 0043 50 80 93 0 reservation@interalpen.com https://www.interalpen.com/ Opening hours daily 12–10 PM From early March to early May 2026 Team Daniel Senst Head Chef · Manfred Löschl Pastry Chef/Baker ·
Perched in the natural paradise of Seefeld, the majestic Interalpen-Hotel Tyrol reigns supreme. In the heart of this 600-bed luxury hotel, two intimate Chef’s Tables sit side by side in the kitchen, complete with upbeat music from the sound system. Here, guests watch the master chefs prepare dishes over their shoulders. After an opening course of avocado praline filled with king crab and served with caviar, followed by a cheese-filled “air pastry,” comes yellowfin mackerel with jalapeño, cucumber, and apple notes. Everything is flawlessly harmonized. Here, they wield a foil rather than a sword—the dishes are prepared lighter than ever before. Absolute highlights also include the incredibly tender quail with porcini mushrooms and Nashi pear, and the royal red shrimp from the binchotan grill with salted lemon beurre blanc. Even after the turbot with zucchini blossom, caviar, and koji mushroom beurre blanc, as well as the beef shoulder with pak choi, the stomach continued to feel absolutely wonderful. The finale is equally impressive: Pavlova with cherries, miso, and magnificent pistachio ice cream. Address: Dr.-Hans-Liebherr-Alpenstraße 1, 6410 Telfs-Buchen/Seefeld, Austria Contact: Karl Brüggemann & Martin Rotter, 050809 30, reservation@interalpen.com, https://www.interalpen.com/ Opening Hours: Tue–Fri 7:00 PM–12:00 AM Team: Mathias Hendl, Head Chef; Manfred Löschl, Pastry Chef
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