The story
Oniriq in Innsbruck builds its modern Austrian approach around rigorous preservation and regional sourcing. The kitchen centers its cooking on honesty and seasonality. Preserving methods lock aromas beyond the season, while many herbs arrive directly from the restaurant's own garden to appear fresh or transformed. Ben Glowacz guides the kitchen with a background from Hangar 7's Ikarus, bringing creativity and a sense of lightness to the preparation. Philipp Oberhammer contributes as Chef de Partie, grounding the menu with local Tyrolean sensibilities and Austrian flavors.
The Gault&Millau guide awarded Oniriq 18 points, noting a streamlined menu where every dish lands with clarity. A taco featuring raw Saibling and green apple stands out during the opening course. The kitchen presents a Leberkassemmel as a distinct anchor, reflecting the depth of Austrian cooking found here. Main courses showcase technical skill, including a Zander coated in dried and shaved beef heart. A pigeon pairs with red cabbage and Jerusalem artichoke, finished with Kampot pepper. The venison arrives as a perfectly pink back cut accompanied by white beet, poppy, and curd cheese.
The beverage program extends the house philosophy through self-produced non-alcoholic drinks. These preparations rely on live microorganisms to support the palate naturally without alcohol. Marlon Hallmann crafted the original pairing that critics praised, while leadership shifts toward Nadine Glowacz managing wine knowledge and service. Fresh herbs from the on-site garden often bridge the gap between the drink menu and the food, ensuring the entire meal remains cohesive.
Recognition
Ambience
Details
History
During our visit in 2025, Udo Herrmann and his team are getting quite a lot right. To be honest, they really aren't making any mistakes. The menu at Oniriq has been streamlined, some dishes have been refined, others polished and now shine. Thanks to the creativity and confident touch of Marlon Hallmann, the sommelier, the non-alcoholic pairing belongs among the best in the country. In detail: during the Overture, a taco (onion!) with raw char and green apple stands out. And of course the Leberkassemmel, essentially a signature greeting from the kitchen. Several courses later, these flavors still leave a lasting impression. The pike-perch (quality and degree of doneness: world-class) receives a crust of dried and shaved beef heart. The pigeon is paired with red cabbage, Jerusalem artichoke, Kampot pepper, and a jus that steals the show. Finally, the roe deer: a perfectly (tenderly pink) roasted piece from the loin. White beet, poppy seeds, and quark. Right now, everything simply clicks at Oniriq: the kitchen, the service, the wine pairing, and the dining atmosphere. What awaits us in 2026? A change at the kitchen helm with Ben Glowacz taking charge, while Nadine Glowacz, the restaurant manager, will oversee the wine program. We look forward to it. Address Bürgerstraße 13, 6020 Innsbruck, Austria Contact Christoph Hörhager 0660 1560902 restaurant@oniriq.at https://www.oniriq.at/ Opening Hours Wed–Sat 6 PM–12 AM Team Ben Glowacz Head Chef Nadine Glowacz Restaurant Manager/Sommelier/Wine Waitress
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