Interalpen - Chef's Table
Telfs, Austria
⭐1 Star
The Experience
From Michelin Guide
Are you looking for a special kind of dining experience? In the restaurant of the Interalpen-Hotel Tyrol, in a fabulous location on the Seefeld high plateau, the eponymous Chef's Table is just the ticket. Diners are seated in the kitchen, at two high tables. Here, in the thick of the action, you can watch Mario Döring and his team at work – the chefs themselves also present their dishes. Harmonious combinations of different ingredients and textures in the creative courses are evident in the seasonal set menu, not least in the desserts by patissier Michael Hollaus – for example, he successfully marries the fruitiness of poached vineyard peach with the subtle acidity of champagne foam and the crunchiness of a layered almond tart. Diners can also opt for the wine or non-alcoholic drink pairings. This special Chef's Table experience is available by reservation and in the evening only (Mon-Fri).
Unique Things
From Visitor Experiences
- Open Kitchen Chef’s Table Experience: Guests sit directly in the open kitchen, watching the culinary team—including chef Mario Döring—prepare each dish of the tasting menu in real time.
- In-House Herb Garden Integration: The restaurant uses home-grown herbs such as sage, thyme, and woodruff from its own garden, which are incorporated into the refined dishes served at the Chef’s Table.
- Exclusive, Reservation-Only Seating: The Chef’s Table accommodates only 2–16 guests per session, available exclusively from Tuesday to Friday, and is accessible only with prior reservation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Interalpen - Chef's Table in Telfs include:
Scallops: Featured prominently in their tasting menu, scallops are served with carrot, sallow thorn, and mandarin, showcasing a refined balance of flavors and textures.
Patagonian Toothfish: Another key ingredient, prepared with leek, sake, and caviar, reflecting the restaurant's blend of international luxury ingredients with regional finesse.
Black Perigord Truffle: Used in dishes such as quail with celery and elderberries, this prized truffle adds an earthy, aromatic depth to the cuisine.
Carabinero (a type of prawn): Paired with cauliflower, macadamia nut, and vadouvan spice, it highlights the kitchen's celebration of international flavors.
Hazelnut from Piedmont: Incorporated in desserts or dishes like plum with yogurt and lemon verbena, this ingredient represents the use of premium, carefully selected components.
These ingredients are significant as they illustrate the restaurant's philosophy of combining regional quality and craftsmanship with international luxury and creativity, resulting in a tasting menu that is both refined and diverse. The open kitchen setting allows guests to witness the meticulous preparation of these signature elements, enhancing the overall culinary experience.