Tannbergerhof

The story

Tannbergerhof in Lech: Alpine Cuisine with Gault Millau Recognition

The Chef and the Kitchen

Sebastian Müller guides the kitchen at the Tannbergerhof, bringing a reputation for approachable excellence. The Gault Millau guide awards the restaurant 13 points, noting Müller's cheerful presence as he frequently stops by tables to suggest the day's specials. His menu bridges local ingredients with broader influences. Guests might encounter a water-inspired plate featuring trout, prawns, and smoked salmon, followed by robust meat courses like venison loin served with two preparations of cabbage. The service complements this energy, with young maître d' Emre overseeing a warm flow.

Dining Spaces and Heritage

The dining experience unfolds across distinct rooms rooted in over a century of history. The Martinstüberl offers an exclusive atmosphere within a rustic wooden interior, blending traditional Austrian hospitality with contemporary comfort. Alternatively, the Tannberg Stube provides a more relaxed setting for lighter bites and evening drinks. The hotel itself traces its origins to founder Martin Jochum, who opened the doors in 1924. Today, brothers Johannes and Christoph Pfefferkorn manage the property, continuing a family legacy that includes their work at the five-star Romantikhotel Die Krone.

Seasonal Highlights and Flavors

The kitchen emphasizes seasonal changes, particularly during the autumn program known as the Culinary Autumn. Standout plates often highlight local game and freshwater fish prepared with care. A wild duck breast arrives accompanied by truffle polenta, though reviewers note the starch benefits from slight refinement. The emphasis remains on high-quality produce presented without unnecessary fuss. Desserts round out the meal for those with a sweet tooth. The focus stays on delivering memorable flavors that resonate with visitors seeking authentic yet polished dining in the Arlberg region.