Les Deux Kitzbühel - Brasserie & Bar
Kitzbühel, Austria
⭐1 Star
The Experience
From Michelin Guide
Does the name Les Deux sound familiar? Following in the footsteps of his Munich original, Fabrice Kieffer's sophisticated concept has now also made its way here. Chef Marc Fröhlich specialises in classics such as pâté en croûte and steak au poivre, as well as more modern dishes (eg braised beetroot, feta, frisée, pomegranate). Wolfgang Hirn, meanwhile, manages the service team, and does so with style, expertise and charm. The atmosphere is elegant yet lively, making for a certain bistro vibe. You can also simply enjoy a glass of champagne at the beautiful bar. There is a small terrace in front of the building.
Unique Things
From Visitor Experiences
Following the Concept of the Munich Original: Les Deux Kitzbühel is a Michelin-starred restaurant that brings the sophisticated concept of its popular Munich counterpart to Kitzbühel. This connection to an established, successful original is unique in the region and reflects a refined dining experience with a bistro vibe.
Modern Interpretations of Classic French Dishes with a Stylish Urban Vibe: The restaurant specializes in modern French cuisine, offering both traditional classics like pâté en croûte and steak au poivre, alongside more contemporary dishes such as braised beetroot with feta and pomegranate. Its interior design deliberately contrasts with the traditional Austrian style common in the area, presenting a modern city ambiance instead.
Extensive Wine Selection with 300 Curated Wines: Les Deux Kitzbühel boasts a large and carefully selected wine list featuring 300 wines, curated to complement the menu and enhance the overall dining experience. This extensive wine offering is a standout feature for a brasserie-style restaurant in the alpine setting of Kitzbühel.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Les Deux Kitzbühel - Brasserie & Bar include:
Pâté en croûte ingredients: This classic French dish involves a rich meat pâté encased in a pastry crust, highlighting high-quality meats and delicate seasoning, showcasing the chef's skill in traditional charcuterie techniques.
Steak au poivre components: Prime cuts of beef paired with a peppercorn sauce, emphasizing the quality of the meat and the balance of robust flavors.
Braised beetroot: Used in modern dishes, this ingredient adds earthy sweetness and vibrant color, often paired with feta cheese and frisée for a fresh, textural contrast.
Feta cheese: Incorporated to bring a creamy, tangy element that complements the braised beetroot and greens.
Frisée lettuce: Adds a slightly bitter, crisp texture to balance richer components in signature dishes.
These ingredients reflect a blend of classic French brasserie fare with contemporary touches, emphasizing both tradition and innovation in the alpine setting of Kitzbühel.