The story
s'Morent in Tannheim anchors a refined approach to Austrian regional cooking, where ecological responsibility meets traditional Alpine flavors. Ralf Morent established the foundation of the establishment, passing executive leadership to his daughter Lisa Morent alongside sous-chef Nicolas Haut. Their culinary direction prioritizes seasonal availability and verified local sourcing over fleeting trends. This commitment earned a Green Michelin Star, a Bib Gourmand designation, and a 14.5 rating from Gault&Millau.
Guests encounter carefully composed dishes that define their modern interpretation of Tyrolean cuisine. A sharp ceviche seasoned with chili and fresh coriander opens the service, followed by a fish bouillabaisse prepared using local trout from the Zöbler stream. Heartier selections feature precisely cooked venison served alongside a smooth green bean purée. Each component reflects a deliberate balance between rich flavor and measured restraint.
The interior underwent a complete transformation under the Morent family, shifting toward a relaxed yet polished environment. Natural materials and open sightlines create a setting designed for extended conversations rather than hurried meals. Critics have noted the venue serves as a reliable gathering point within the Tannheimer Tal valley. The current operation maintains the original hospitality ethos while refining its approach to Austrian cooking.
Recognition
Ambience
Details
History
Morent was discovered by one of our most seasoned testers, the sadly all-too-early departed Angelika Deutsch. Since then (though it was already that before), Morent has remained a safe haven in the Tannheimer Tal. He has now handed over kitchen leadership to his daughter Lisa. Together they have renovated the inn and given it a fresh new look. It has become a truly unparalleled place to relax, and Lisa Morent’s kitchen is a dream! A ceviche to start, chili-hot and coriander-spiced, followed by a bouillabaisse from Zöbler Fisch. And – even though Ralf Morent no longer stands behind the stove himself, he still goes hunting – yielding the finest game meat. Perfectly cooked venison steak with green bean cream. Even though much has changed around Morent: It remains a hotspot. More than ever. Address: Nr. 14, 6677 Zöblen im Tannheimertal, Austria Contact: 0676 774 70 70 | office@morent.at | https://www.morent.at/ Opening Hours: Tue–Sat 17:30–22:00, Sun 11:30–14:30 Team: Lisa Morent (Chef), Nicolas Haut (Sous-Chef)
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