The story
At Tannenhof in St Anton am Arlberg, chef Dennis Ilies directs a precise gourmet cuisine that travels far beyond local tradition. After twelve years supporting Kevin Fehling in Hamburg, he brought his systematic approach to the Austrian mountains in early 2025. His six course menu follows a clear expedition theme where every plate balances technical accuracy with playful experimentation. The culinary team now holds two Michelin stars alongside an eighteen point Gault&Millau rating, reflecting their consistent execution across all courses.
This Alpine kitchen opens with a salad bite featuring fresh sardine, aged mountain cheese, and the final white Alba truffles of the season. A savory canelé shaped like black pudding introduces the tasting progression before moving to perfectly cooked calf sweetbreads. Later plates highlight native trout dressed in buttermilk alongside Breton lobster infused with osmanthus flower extracts. Dessert closes with a light pistachio soufflé served over chilled olive oil ice cream.
Sixteen guests share an intimate dining room where rustic timber meets polished stone flooring. An open fireplace anchors the center while staff guide each course with measured pacing. Sommelier Lea Wolf draws from a private cellar holding more than five hundred labels to match the seasonal menu. Brigitta Rainer oversees the front of house to ensure every detail runs smoothly behind the scenes.
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History
Taste The Alps – Discover The World” – under this motto, Tannenhof’s new head chef Dennis Ilies has been showcasing his culinary style in Tyrol for over a year. After twelve years serving as the right-hand man to Hamburg world-class chef Kevin Fehling, the German relocated to the Alpine region. The announced six-course fine-dining menu delivers twice the culinary refinement. The first amuse-bouche is served directly in the kitchen: salad bites with sardine, mountain cheese, and the “last white Alba truffle of the season”. The Bordeaux-inspired “Black Pudding Canelé” is another amuse-bouche highlight. With Dennis Ilies and his acclaimed kitchen team, you never have to worry about cooking precision – the doneness is flawlessly executed throughout the entire menu, even for the veal sweetbread. Whether it’s local salmon trout with buttermilk, exceptional duck ice cream topped with algae powder, Breton lobster with osmanthus flower aromas, or the pistachio soufflé with olive oil ice cream to finish – dining here is a genuine pleasure, thanks in no small part to the welcoming aperitif and service staff. Address: Nassereiner Straße 98, 6580 St. Anton am Arlberg, Austria. Contact: 05446 30 3 11 | info@hoteltannenhof.net | https://www.hoteltannenhof.net/. Opening Hours: Wed – Sun: 18:00–20:00, Fri & Sat: 12:00–13:30 / Bar Snacks Wed – Sun: 18:00–21:00. Team: Dennis Ilies – Head Chef · Nick Wolff – Sous Chef · Janina Trogisch – Sous Chef · Lea Wolf – Sommelier/Wine Server ·
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