KITZ Kulinarik

High-quality local products, committed restaurateurs, mountain hut owners and producers - all these are the ingredients for a culinary highlight in a class of its own. KITZ Kulinarik combines traditional dishes and innovative interpretations. A total of 23 restaurateurs from Kitzbühel and the surrounding area will transform the historic town center into a festival of pleasure on the first weekend in September. The varied culinary stands are spread throughout the Vorderstadt and Hinterstadt, reflecting regional diversity. The signature dishes of the individual partners are each available in three sizes: the taster as an appetizer costs EUR 6 per portion, the medium portion EUR 10, and those who bring a lot of hunger should order the large portion for EUR 12.

The emphasis on regionality particularly stands out: not only in the hosts, but also in the dishes and the ingredients to be used. In addition, Kitzbühel Tourism is very keen to establish sustainability principles. Thus, the event is set up according to the 3 R - Reduce | Reuse | Recycle. Short ways of the ingredients, since from local production united with compostable or reusable tableware, no disposable bottles and avoidance of plastic composite material.

The fourth generation family-run business spoils its guests with traditional Tyrolean cuisine, regional delicacies and timeless classics. The alpine inn offers typical home cooking, good drinks and tempting desserts. 

KITZ Kulinarik Signature Dish

Tyrolean Topfenblattln with sauerkraut | Plum strudel with whipped cream

The Kempinski Hotel Das Tirol stands for young Tyrolean home cuisine and pan-Asian delicacies. At the same time, the maxim is to offer the highest culinary pleasure and exciting flavors with the best ingredients from the region. The unadulterated product from the surrounding area is the focus of the kitchen teams. 

KITZ Kulinarik Signature Dish

Strozzapreti with local mushrooms from the Parmesan loaf | Drink Alm "Bear" (non-alcoholic) and Alm "Marie" (with gin)

The Restaurant Lebenberg offers alpine gourmet cuisine. Honest and refined craftsmanship is important to the kitchen team.

The Neuwirt restaurant is traditional and modern. The new concept ranges from vegetarian cuisine and energy cuisine to the perfect steak and traditional Tyrolean cuisine.

KITZ Kulinarik Signature Dish on Friday

Grilled veal boiled fillet

KITZ Kulinarik Signature Dish on Saturday

Venison ragout from our own hunt with red cabbage mousse, cranberries and mini dumplings

At the Riks restaurant in the Erika Kitzbühel boutique hotel, nature and originality combine with refined taste to indulge food fans from all over the world who are looking for a feast for the eyes for virtually all the senses. Dedicated to the high art of French cuisine, the à la carte restaurant sets clear accents with fresh, regional products.

KITZ Kulinarik Signature Dish

Crunchy Erika fried chicken with potato and Vogerl salad, pumpkin seed dressing and cranberry ice cream | curd cheese nougat praline with sour cherry vanilla toast and sour cream espuma | Mirtillo Spritz and rosé by the lake

Cooking well is a tradition at the Reitherwirt. In addition to Tyrolean delicacies, guests here are also served year-round specialties of game from our own hunt, fresh trout from the house pond and beef and veal from our own farm.

KITZ Kulinarik Signature Dish

Game goulash

The Berggericht restaurant guarantees fine dining in the heart of Kitzbühel. With its modern and creative kitchen style, the authentic star gastronomy with extraordinary aroma compositions promises unique dishes that are in no way inferior to classic haute cuisine. 

KITZ Kulinarik Signature Dish

Choux pastry doughnuts with chamois tartar, chive mayonnaise and Kitzbühel alpine herbs | Blauer Sylvaner Castle Frankenberg

The Goldene Gams restaurant in the Tiefenbrunner Hotel in the heart of Kitzbühel focuses on regional, seasonal and fresh products in its cuisine. Here you will find Austrian specialties such as Wiener schnitzel, roast pork, apple strudel or Kaiserschmarrn, as well as a selection of national and international dishes, refined with a touch of Tyrol. Especially in summer, chef Daniel Moser and his team create seasonal specialties with fresh asparagus, strawberries, chanterelles, porcini mushrooms or pumpkin.

KITZ Kulinarik Signature Dish

Tyrolean cheese dumplings with cabbage salad

The local farmers of Kitzbühel prove every time anew that they are in no way inferior to full-time chefs when it comes to cooking skills and catering - whether down-to-earth home cooking or exclusive delicacies. 

KITZ Kulinarik Signature Dish

Tyrolean Gerstl Soup | Breads

Already since 1985 the Pfandl stands for real pleasure, regional authentic specialties and for creative delicacies. Especially in winter, the crackling fireplace spreads a special magic, it can hardly be more cozy. The eye can get stuck on one or the other rarity that has been collected over the years, mostly valuable gifts from regular guests such as the horns of an African water buffalo or an antelope, and something is always added.

KITZ Kulinarik Signature Dish | Saturday from 11.00 a.m. to 4.00 p.m.

Braised domestic lamb with pumpkin polenta

Kuhlinarik offers an alternative to supermarket meat and the goal here is to make a strong statement against mass production. The team achieves this through the unique concept, the appreciation, the special quality and high transparency. For Julia and Patrick from Kuhlinarik, agriculture means closing loops and creating appreciation. They want to take the step in the right direction and push conscious and special meat consumption. 

KITZ Kulinarik Signature Dish

Kuhlinarik's Alpine Hot Dog with Käsekrainer or Bratwurst. 

At Franz Coffee & Wine Bar you'll find great wines, cool craft beers, sensationally good spritzes and cocktails to get your teeth into. Homemade Durtslöscher awaken every spirit of life. Coffee junkies will also get their money's worth here and can experience a real Italian coffee moment.

KITZ Kulinarik Signature Dish

Plucked pork shoulder on homemade bread with fresh herbs

Onk Lou likes to do it the ox way. If it were up to the singer-songwriter with an affinity for catchy pop songs, he'd probably pitch his tents right on stage instead of hanging out in his Vienna apartment. The Austrian has 600 shows with stops all over Europe under his belt in his still young career. In addition, there are countless performances as a street musician. Because if there's a day off between two concerts, you can still work on your songs in public. Just set off with the worn guitar bag in his hand, plug it in, start playing and the audience is already under the spell of his distinctive voice. Winning people over is his greatest talent.

After several other projects and bands, David Era has started his solo project in 2019. After he stopped working on the previous bands like Mountains lead Nowhere or Like Whale, he decided to make his own music - with the release of the first single "Come Back Go On" in November 2019. The DREAMLAND EP and the single "Sea" were the first step to face and overcome some of the problems that life presents. But now it's time to end this cycle and move on with the new single "More to Explore" to mark the end of this chapter. "More to Explore" is an attempt to be what you are not and not be what you are.