The story
Der Unterwirt in Kiefersfelden has anchored Tyrolean cuisine in the same stone walls since 1490. The current operation rests firmly with sisters Katrin and Sabrina Steindl, who apply a historian’s perspective to archival recipes and a modern approach to guest comfort. Their parents Anni and Edmund deliberately stepped back from regional mass tourism decades ago to build a place centered on genuine hospitality. That original decision established the Slow Food framework the kitchen still follows today.
Christian Ranacher directs daily service with a clear preference for unprocessed regional products and precise temperature control. He collaborates closely with local growers to secure vegetables that change with the calendar, which keeps the Tyrolean cooking dynamic throughout the year. A recent Gault Millau rating of 15.5 confirms how effectively the brigade translates these constraints into polished plates. Diners frequently note the raw marinated Alpine prawn served alongside toasted mustard seeds and a delicate bacon reduction.
The interior preserves the uneven angles of a centuries-old inn, requiring staff to adapt seating arrangements to the architecture rather than forcing guests into rigid rows. Team members encourage a hedonistic pace where conversation flows freely between courses. The eggplant and pepper composition proves the kitchen treats vegetable-focused dishes with the same structural care as meat preparations. A finishing white chocolate mousse paired with slightly bitter plum ice closes the meal on a restrained note.
Recognition
Ambience
Details
History
The Unterwirt has been in family ownership for over 400 years. Sisters Katrin and Sabrina Steindl run their establishment, guided by the Slow Food philosophy and a commitment to sustainable enjoyment, with great passion. Head Chef Christian Ranacher and his team emphasize creative freedom, premium local ingredients, and uncompromising quality. The signature menu features standout dishes such as the Tyrolean Alpine Shrimp, raw-marinated with Speckerde, roasted mustard seeds, and cashew butter in a light bacon broth. The vegetarian course “Eggplant, Pepper, and Papaya” impresses completely: delicate sweetness balanced with piquant heat, cleverly paired with a satisfying crunch. True to form, the dessert shines: an airy white chocolate mousse served alongside slightly tart plum ice cream. Address Wildbichler Straße 38 6341 Ebbs Austria Contact 05373 42 2 88 info@unterwirt.at https://www.unterwirt.at/ Opening Hours Wed 18–21, Thu–Sat 12–14 and 18–21, Sun 12–20 Team Christian Ranacher Chef Max Kieckbusch Sous-Chef Franz Pail Maître d'
Location
Facebook
X