Die Geniesserstube im Alpenhof

The Alpenhof hotel has created a really inviting space for its diners. The Genießerstube may be a dining option for hotel guests, but having been expertly set apart, it feels like a small restaurant in its own right. Diners take their seats in a cosy, elegant wood-panelled room with just a few tables and enjoy the attentions of an experienced, attentive and well-organised front-of-house team – the chefs occasionally deliver the food themselves. In his three- to six-course set menu, head chef Maximilian Stock draws on excellent produce to create clearly structured and flavourful dishes, such as sliced cabbage with sauerkraut beurre blanc, chives and pomme soufflée. And be sure to sample one of the desserts! Before or after your meal, why not head to the bar?

Ultra-Exclusive Location

• The Genießerstube is described as klein, fein und exklusiv, with only a few seats and a separate, intimate dining room inside the Alpenhof that feels like its own small restaurant rather than a hotel dining area.

Michelin-Star Milestone and Alpine Craft

• In 2025 it earned a MICHELIN-Stern, joining a select group in the Zillertal; led by chef Maximilian Stock, who champions an Alpine-Taste philosophy that blends regional ingredients with innovation without being old-fashioned.

Across-Guide Prestige

• The venue also earned 3 Gault&Millau Hauben (16/20) and 95 Falstaff points in 2025, highlighting high regard across multiple major guides alongside its Michelin star.

Signature Ingredients

• Kohl (cabbage): Central to Alpine cuisine and featured in dishes such as Kohlschnitte; sourced from regional farms in the Zillertal/Tux region; prepared in a way that interacts with a Sauerkraut-Beurre Blanc, highlighting the cabbage's sweetness, tang, and texture; emblematic of the restaurant's Alpine-taste philosophy.
• Sauerkraut: Fermented cabbage used in the Sauerkraut-Beurre Blanc component; sourced locally to showcase regional terroir; adds bright acidity and depth that complement meats and starches.
• Sauerkraut-Beurre Blanc: A sauce marrying the brightness of sauerkraut with a classic beurre blanc; a signature pairing that demonstrates the kitchen's technique and Alpine innovation.
• Schnittlauch (chives): Fresh herb finished on dishes to provide a delicate onion-like note; locally sourced; enhances brightness and balance of rich components.
• Pomme Soufflée (potato preparation): A refined potato preparation serving as a light counterpoint to richer elements; demonstrates the emphasis on high-quality local potatoes and precise technique.
• Local dairy/milk products: From regional producers; used in sauces and components to emphasize regionality and sustainability; essential to achieving the dishes' creamy textures without overpowering flavors.
• Local meat from regional breeders: Meat sourced from nearby Zillertal/Tux area; used to craft modern interpretations of Alpine cuisine with seasonal and sustainable practices.
• Seasonal vegetables from regional producers: Core to the menu; ensures freshness, texture, and the Alpine terroir influence across courses.