Jodlbühel

The story

Jodlbühel in Kitzbühel: A Century of Tyrolean Inn Cooking

The Reisch family and the kitchen

Jodlbühel in Kitzbühel anchors its menu in traditional Tyrolean cooking, drawing on ingredients sourced from local farms. The Reisch family has guided this property since 1913, when it first served as a resting point and horse change station for regional freight wagons. Ursula and Franz Reisch now share operations with their children Hans-Peter and Franziska. Hans-Peter Reisch runs the kitchen, prioritizing precise technique over novelty. A recent Gault&Millau review highlighted how the staff refines familiar regional recipes through exact measurements and steady hands.

Classic plates and modern precision

Diners seeking authentic Tyrolean inn cuisine will find the menu anchored by time-honored staples like Zwiebelrostbraten and Tiroler Gröstel. The spinach dumplings arrive soft but hold their shape well enough to carry rich gravies. For a lighter shift, the duck breast carpaccio arrives perfectly pink and sliced paper-thin. The tender veal schnitzel rests beside delicate butter spaetzle, showing how classic Austrian country cooking adapts to contemporary palates.

Historic rooms and quiet comfort

The dining spaces retain their historic character through dark wood paneling and heavy timber beams that have weathered more than a century of service. Guests settle into upholstered chairs while waiting for meals prepared at the adjacent stove. Private chambers upstairs feature spruce furnishings and glass balconies overlooking the valley slopes. Modern bathrooms and reliable internet connect these older rooms to present-day expectations.