Das Grander

The story

Das Grander Wattens | Refined Austrian Cuisine & Seasonal Tasting Menus

The Kitchen and Seasonal Approach

Das Grander in Wattens serves refined Austrian cuisine that balances local traditions with contemporary techniques. Chef Thomas Grander leads a focused kitchen team that prioritizes fresh regional ingredients and seasonal availability. Their consistent execution earned three Gault Millau caps and a ninety point rating from Falstaff, recognition rooted in steady standards rather than fleeting trends. The brigade rotates its offerings regularly to reflect what arrives at peak quality.

Standout Dishes and Menu Structure

The evening program typically unfolds across six carefully sequenced courses within this regional cooking framework, though diners may also select four to five individual plates. Signature preparations include house smoked lake trout paired with grilled watermelon, alongside tagliolini tossed with forest mushrooms and garden herbs. A separate summer lineup features carabinero carpaccio with lime marinade and grilled octopus served with fregula sarda. Those preferring a guided experience can request the table surprise menu, which frequently highlights beluga caviar blinis or pan roasted fillet mignon with truffle jus.

Dining Space and Evening Ambiance

The restaurant occupies a ground floor setting that opens onto a spacious heated terrace for warmer months. Inside, the layout favors clear sightlines between the pass and the dining area, allowing guests to watch the brigade plate each course. Service remains attentive without hovering, matching the pace set by the kitchen. Adjacent to the main room, the Gin and Tin Bar offers a lighter bistro menu and daily aperitivo service starting at three o clock.