Das Walters

The story

Das Walters Biberwier: Award-Winning Austrian Dining in Tyrol

A family legacy and chef's vision

The restaurant takes its name from founder Manuel Lehne's grandfather, Walter, anchoring the venture in Biberwier roots. Manuel approaches the menu as a synthesis of classic elegance and inventive flair, drawing on global culinary currents while prioritizing ingredients sourced from regional partners. His show kitchen lets diners observe the preparation, emphasizing transparency and precision as he reinterprets traditional recipes.

Signature plates and seasonal focus

Gault Millau praises the robust flavor of the clear beef soup served alongside fluffy cheese dumplings, a dish that honors hearty regional foundations. The main course list includes the Walters Wiener Schnitzel from veal paired with parsley potatoes and pickled cranberries, providing a crisp textural contrast. Two preparations of Angus beef arrive with chanterelle mushrooms and sweet corn, demonstrating how Austrian cuisine balances familiar flavors with modern presentation. A raw Biberwier trout filet tartar introduces pickled asparagus and radish for a bright opening note.

Desserts and the slow dining pace

Manuel directs attention to the dessert menu, where his expertise yields the Valrhona chocolate brownie enriched with Piedmont hazelnuts and raspberries. Marinated rhubarb with lemon thyme and sour cream offers a sharp finish to balance richer savory courses. The interior fosters a deliberate slowness; guests linger over meals in this small, warm space designed for unhurried enjoyment. Das Walters positions itself as a retreat where the rhythm of dining matches the quality of the food.