The story
Bruderherz Fine Dine in Fiss anchors its international cuisine firmly in the Tyrolean landscape. Christian Marent describes his approach as individual, cosmopolitan, and deeply connected to his surroundings. He spends much of his year tracking down fresh ingredients and novel techniques before returning to craft these dishes in the hotel dining room. This dedication to global flavours secured a Michelin star and seventeen points in the current Gault & Millau assessment.
Current tasting menus highlight dishes such as crispy passion fruit accompanied by goose liver cream, followed by an airy pastry served with potato foam and cured lardo. The kitchen prepares a thinly sliced pork belly dressed with white cabbage and ponzu sauce, while amber mackerel is paired with a smooth coconut cream base and fine caviar. Beef tartare arrives marinated in Périgord truffle vinaigrette, and tortellini are finished using a liquid nitrogen tomato technique. A dedicated pastry team rounds out this distinctive cooking with oat based desserts featuring salted caramel and slow roasted apricots.
The interior maintains a straightforward mix of rustic materials and contemporary styling that keeps the focus squarely on the food. Guests settle into a relaxed environment where the open kitchen allows diners to watch the daily preparations unfold. Themed Wine & Dine evenings feature curated menus matched against an extensive cellar, while an annual gourmet festival invites visiting chefs to cook alongside the resident brigade. The venue opens Wednesday through Saturday until nine thirty in the evening, hosting a customary kitchen party that extends past the final course.
Recognition
Ambience
Details
History
Head chef and owner Christian Marent and his team are in top form at this uncompromisingly indulgent hotel. The greetings from the kitchen launch a global flavor journey. The crispy passion fruit with goose liver cream is just as brilliant as the light pastry with potato foam and lardo, or the beef tartare marinated in Périgord truffle vinaigrette. Following these, a baked donut-dough praline stuffed with smoked eel, a black bread taco with cured pork and toro belly, and a Thai tom kha gai soup topped with jalapeño foam are served. The main menu holds its own against the amuse-bouche presentation. Particularly impressive are the amber mackerel with coconut cream (!) and caviar, as well as the pork belly sliced kebab-thin with white cabbage, mint, and ponzu. The tortellini with nitro tomato and the Black Angus beef à la Rossini also prove highly convincing. For the finale, the young pastry chef shines with a dessert creation featuring salted caramel, oats, and apricot crisp. Excellent wine selection. Address Oberer Spelsweg 6, 6533 Fiss, Austria Contact 05476 20320 genuss@bruderherzstube.at https://www.bruderherzstube.at/ Opening Hours Wed–Sat 18:30–21:00 Team Christian Marent Head Chef
Location
Facebook
Instagram