Restaurant in Telfs, Austria
Seat inside the kitchen. Book ahead.
A Michelin-starred chef's table inside the working kitchen of the Interalpen-Hotel Tyrol on the Seefeld plateau — evenings only, Monday to Friday, by reservation. The kitchen runs a creative seasonal set menu with wine pairings; seating at two high tables keeps it intimate. La Liste rates it 82 points for 2026. Book well in advance: small capacity and hotel-guest demand make availability tight.
Two high tables set inside a working kitchen at the Interalpen-Hotel Tyrol on the Seefeld plateau: this is one of the most structurally unusual fine-dining setups in the Austrian Alps. The Chef's Table holds a Michelin star (2024) and scored 82 points on La Liste's 2026 ranking (83.5 in 2025), placing it firmly in the serious-destination tier. With a €€€€ price tag, evening-only service Monday through Friday, and a reservation-only policy, this is not a casual stop. Book it as the centrepiece of an Alpine trip or a ski-season special occasion, not as an afterthought.
The physical format is the point here. Most chef's table experiences place diners in a glass-walled annex with a view into the kitchen; Interalpen puts you inside it. Two high tables position guests directly in the cooking space, meaning the theatre of service is not staged for you — you are simply present while it happens. Chef Mario Döring and his team present their own dishes at the table, which adds an immediacy that a formal dining room cannot replicate. The setting is within a mountain hotel on the Seefeld high plateau above Telfs, so the backdrop beyond the kitchen is genuinely Alpine. For a diner coming from a city, the spatial contrast — kitchen precision inside, high-altitude wilderness outside , is part of what makes the booking worthwhile.
Seating at two high tables means capacity is small by design. This is not a room that seats forty; expect an intimate group format that makes it particularly suitable for pairs or small groups who want focused attention rather than a buzzing room. The trade-off: availability is limited and demand from hotel guests competes with outside reservations, so booking well in advance is not optional.
The kitchen runs a creative set menu built on seasonal ingredients, with wine pairings and non-alcoholic alternatives available. La Liste's 2025 entry specifically references a binchotan charcoal-grilled langoustine served with fermented carrot, crispy puffed grains, Arctic char caviar, and beurre blanc foam as an example of the kitchen's approach: technically grounded, ingredient-led, with textural contrast as a recurring device. Pastry chef Manfred Löschl handles desserts, and a cheesecake course pairing rhubarb, hemp, and verbena has been highlighted as representative of the kitchen's willingness to use less conventional flavour combinations at the finish.
The format , a single set menu, no à la carte , is a commitment on the diner's part. If you want choice or flexibility, this is the wrong room. If you want to eat exactly what the kitchen is cooking that evening, with the chefs explaining each course as they plate it, this is a format that delivers that proposition more directly than almost any other table in the region.
Booking is hard in practical terms. The kitchen seats a small number of guests at two high tables, the experience runs evenings only, and availability competes with the hotel's own guests. Contact the Interalpen-Hotel Tyrol directly to reserve , there is no public online booking link. Give yourself several weeks of lead time at minimum, and more during ski season when hotel occupancy peaks. Weekend availability is not offered under the current format, so if your trip runs Friday to Sunday only, this booking may not be possible.
Book Interalpen Chef's Table if you want a kitchen-immersion format at a Michelin-starred level in an Alpine hotel context, and you are prepared to commit to an evening-only, set-menu experience with no walk-in option. It is a strong fit for food-focused couples or small groups staying in the Seefeld area for several nights, and for anyone whose primary travel motivation is dining rather than skiing. It is less suited to larger parties, guests who want à la carte flexibility, or anyone on a short weekend pass who cannot guarantee a weeknight evening free.
For context on the broader regional creative dining scene, see our full Telfs restaurants guide, as well as hotels, bars, wineries, and experiences in Telfs. If you are planning a wider Austrian fine-dining trip, Döllerer in Golling an der Salzach, Obauer in Werfen, and Ois in Neufelden are worth adding to the itinerary. For Alpine Tyrol specifically, Schwarzer Adler in Hall in Tirol and Restaurant 141 by Joachim Jaud in Mieming offer €€€€ alternatives at shorter distances. If you are benchmarking this kitchen against European creative dining at the top tier, Alléno Paris au Pavillon Ledoyen and Arpège in Paris occupy a different weight class but a similar creative register.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Interalpen - Chef's Table | Creative | €€€€ | Hard |
| Steirereck im Stadtpark | Creative | €€€€ | Unknown |
| Döllerer | Contemporary Austrian, Innovative | €€€€ | Unknown |
| Ikarus | Modern European, Creative | €€€€ | Unknown |
| Konstantin Filippou | Modern European, Modern Cuisine | €€€€ | Unknown |
| Landhaus Bacher | Austrian, Classic Cuisine | €€€€ | Unknown |
Key differences to consider before you reserve.
You are seated inside the working kitchen at two high tables, not in a separate dining room — the chefs present their own dishes directly to you. Reservations are evening-only, Monday through Friday. This is a creative set menu format at the €€€€ price point, awarded one Michelin star in 2024, so arrive expecting a structured multi-course experience rather than à la carte flexibility. If you want a more conventional dining room format, Döllerer in Golling operates a similar prestige level with a traditional room setup.
No. The format is two high tables positioned inside the kitchen, reservation required, evenings only Monday to Friday. There is no bar seating or walk-in option documented for this experience. If you are looking for a more flexible entry point into Michelin-calibre dining in the region, Döllerer offers a more varied seating arrangement.
The venue sits inside a luxury Alpine hotel (Interalpen-Hotel Tyrol) at the €€€€ price range with Michelin recognition, which points toward formal or business-formal dress. No specific dress code is documented in available venue data, but the kitchen-side setting and the calibre of the experience make it sensible to dress as you would for any one-star Michelin dinner. When in doubt, err toward formal rather than casual.
Yes, provided the format suits your group. Two high tables in an active kitchen is an immersive, participatory experience — chefs present dishes tableside — which works well for couples or small groups who want something more distinctive than a standard tasting menu room. It holds a Michelin star (2024) and La Liste recognition (82pts in 2026), so the food quality backs the occasion. For a more intimate private-room format, Konstantin Filippou in Vienna is worth considering.
At the €€€€ level with a Michelin star and La Liste scores of 82–83.5pts across 2025–2026, the menu earns its price on food quality alone. The added value here is structural: being seated in the kitchen while the team cooks and presents their own dishes is an experience most tasting menus at this price point do not offer. If you want comparable creative Austrian cooking without the kitchen-immersion format, Landhaus Bacher in Mautern is a strong alternative.
For the right diner, yes. The combination of Michelin-star cooking, direct chef interaction, and a format where you watch the kitchen operate from a few feet away justifies €€€€ pricing more concretely than most hotel fine dining rooms. The caveat: if the kitchen-immersion element does not appeal to you, you are paying prestige prices for a high-table arrangement inside a working kitchen, which may not suit everyone. Compare against Ikarus in Salzburg, which rotates guest chefs at a similar price tier but offers a more conventional room.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
