im Stadl

The story

im Stadl Lienz: Seasonal Tyrolean Cooking in East Tirol

From barn to refined dining room

At im Stadl in Lienz, seasonal Tyrolean cuisine meets quiet refinement in East Tirol. What began as an agricultural building in 1989 transformed into a culinary destination under Gidi Pirkner. He acquired the property in 2015 and guided its renovation alongside his father, the renowned painter Jos Pirkner. Chef Werner Wibmer has steered the kitchen since early 2020, aligning the menu with the harvest calendar. This approach to regional cooking balances local heritage with measured international influences, earning a steady 12.5 point recognition from Gault&Millau.

Seasonal plates and precise technique

The menu shifts weekly based on fresh market arrivals, yet local ingredients remain the constant foundation. Guests often order the Chateaubriand served across two courses, paired with vitamin-rich sides and distinct sauces. A robust Eierschwammerl-Rostbraten demonstrates how traditional mushroom preparations integrate seamlessly into the broader culinary offering. Plant-based diners receive equal attention through dishes like a lentil bolognese or a carrot and broccoli duet finished with verjus foam.

Distinctive spaces and mountain light

Dining occurs across several architecturally defined areas rather than a single hall. The vaulted cellar accommodates forty guests seeking a relaxed pace, while the Künstlerstube centers around a dominant wall painting by Jos Pirkner. Outside, the south-facing terrace captures full daylight and frames direct views of the Lienzer Dolomites. Each zone maintains a quiet focus on conversation and unhurried service.