Sigwart's Tiroler Weinstuben
Brixlegg, Austria
⭐1 Star
The Experience
From Michelin Guide
The first written record of this fabulous inn dates back to 1774. It has now been run by the Sigwart family for six generations. The dedication of the chef-patron and her team is evident in every detail, from the cosy wood-panelled interior featuring a lovely tiled stove and antique farmhouse cupboards, to the charming and adept service and, of course, the delicious food. The cuisine is classic with the occasional Asian twist. The dishes are impressively robust in terms of flavour and in no way lacking in sophistication. Seated at beautifully laid tables, diners tuck into classics such as a light lobster foam soup with pike dumplings. The wine list, while not overly extensive, offers a high-quality selection, with a particularly noteworthy collection of magnums and whiskies.
Unique Things
From Visitor Experiences
Unique / Unconventional Things About Sigwart's Tiroler Weinstuben, Brixlegg
1. Historic Family Legacy Since 1774
Sigwart's Tiroler Weinstuben is housed in an inn first recorded in 1774 and has been continuously run by the Sigwart family for six generations. This deep-rooted family tradition contributes to the restaurant's unique character and cohesion, blending history with modern culinary excellence.
2. Combination of Classic Tyrolean Cuisine with Asian Twists
While the cuisine is fundamentally classic Tyrolean, the menu occasionally incorporates Asian influences, creating robust flavors that maintain sophistication. An example is the light lobster foam soup served with pike dumplings, showcasing a creative fusion uncommon in traditional Alpine restaurants.
3. Chef of the Year 2022 and Strong Local Ingredient Focus
The restaurant is led by Traudi Sigwart, named "Chef of the Year 2022," who emphasizes sourcing many ingredients from her own garden, the surrounding natural area, or local producers. This commitment to local, fresh ingredients combined with "girl power" leadership adds a distinctive personal and sustainable touch to the dining experience.
These elements—historic family continuity, innovative fusion cuisine, and a celebrated chef with a focus on local produce—make Sigwart's Tiroler Weinstuben stand out among Michelin-starred restaurants.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Sigwart's Tiroler Weinstuben in Brixlegg, a Michelin-starred restaurant known for classic Tyrolean cuisine with occasional Asian twists, include:
Pike (fish): Used notably in the signature dish of pike dumplings served in a light lobster foam soup, showcasing a refined take on local freshwater fish.
Lobster: Featured in the lobster foam soup, adding a delicate seafood flavor and luxurious texture that contrasts with the robust Tyrolean flavors.
Chanterelle mushrooms: Locally foraged chanterelle mushrooms are used in dishes such as ravioli, emphasizing the restaurant's connection to regional ingredients and seasonal foraging.
Venison (deer meat): Fresh entrecôte of deer, sourced locally, highlights the game aspect of the cuisine, reflecting the alpine hunting traditions and rich flavors of Tyrolean meat.
These ingredients are significant as they represent a blend of local alpine produce and refined culinary techniques, combining traditional Tyrolean roots with sophisticated presentations and occasional international influences. The use of freshwater fish, wild mushrooms, and game meat underscores the restaurant's dedication to regional authenticity and seasonal quality. The lobster element introduces a subtle luxury and complexity to the otherwise rustic flavors.
Menu & Pricing
Current Offerings & Prices
Sigwart's Tiroler Weinstuben Menu Summary
Tasting Menu
- 8 Courses (price not specified)
A La Carte
- Blue Lobster: €95
Wine List
- Over 300 wines available, with a sommelier to help choose the right wine