Gourmet À La Carte Restaurant FEIN in Mayrhofen, Zillertal
The Taste of the Zillertal Alps.
FEIN. stands for alpine cuisine, reduced to what truly matters. At its heart are pure flavor, clear provenance, and precise preparation. Every dish follows a clear idea and presents the product in its most authentic form. Ingredients are sourced from the region and from our own agriculture, selected for quality, seasonality, and respect for nature. The result is a cuisine that knows its roots, takes responsibility, and combines alpine tradition with contemporary lightness.
Back to the roots.
Alexander Hönigsberger and his team shape the cuisine of FEIN. with a calm, confident signature and a deep passion for quality. His culinary journey began at the ElisabethHotel, where he learned the craft from the ground up. This was followed by further positions at renowned top establishments, where he earned prestigious culinary accolades and refined his standards of precision and flavor.
His cooking is defined by respect for the product, craftsmanship, and a fine sense of taste and balance. His work has received multiple awards and recognition from leading restaurant guides. Today, he consciously returns to his roots, combining alpine heritage with a modern approach – clear, honest, and consistent.
Between mountain scenery and a sense of comfort.
Guests enjoy culinary comfort at the highest level in the stylishly designed Jagdstube. Dark Swiss pine wood, warm materials, selected artworks, and carefully placed antlers create a harmonious interplay of tradition and contemporary design.
While the Zillertal mountain world impresses outside in all its facets, inside light, materials, and lovingly crafted details create a feeling of warmth, tranquility, and refined calm.
Where wood, light, and art come together.
Culinary Home of the Zillertal
A restaurant that interprets regional cuisine: honest, handcrafted, and full of flavor.
The culinary journey through the alpine region begins with butter & bread and the chef’s greeting – a creative surprise, first cold, then warm. Fresh wild herbs, Arctic char, caviar, and sweet mustard sauce awaken the senses, followed by venison leg with celeriac, lingonberry-juniper, and king oyster mushroom, as well as mountain cheese velouté with bacon dumpling and chives, uniting alpine tradition and craftsmanship. Trout with chicory, walnut, and parsnip reflects the purity of mountain streams, while Grandma’s beef ragout with beef fillet, mashed potatoes, and braised root vegetables forms the hearty highlight. To conclude, sweet creations such as Ginzling farmhouse curd cheese, red wine plums, and honey delight the palate, complemented by the Tyrolean Gold Piece and the kitchen’s finale, bringing the menu journey to a harmonious close.
Please note
Open Wednesday, Thursday, and Friday.
Seating begins between 6:15 and 6:30 pm. Please arrive on time.
Reservations until 7:00 pm on the evening before at: +43 5285 6767
For cancellations on the day of the reservation or no-shows, a fee of €100 per person will be charged.