At 1300 metres above sea level, the Interalpen-Hotel Tyrol stands sentinel amid the majestic mountain ranges. In the Seefeld area, Tyrol's high plateau, the Austrian Seefeld has witnessed the flickering of the Olympic flame on multiple occasions, most recently at the 2012 Winter Youth Olympic Games. Those who spend their winter holidays here can enjoy beautifully maintained cross-country ski trails, hit the slopes of the nearby skiing resort, try their hand at tobogganing or even book a dog sled ride. In the summer months, many visitors soak up the scenery or explore the lake landscape by hiking or mountain biking. Chef Mario Döring himself finds relaxation in roaming the natural surroundings too. In fact, that’s when some of his best ideas come to him: ‘I’m always asking myself: what can we eat? What can we make even better? Living here in the mountains is inspirational for my cooking’, says the 39-year-old.

It’s no coincidence that the chef is famed for artfully marrying together regional and international cuisine, and for developing new creation after new creation. ‘Sometimes it happens quickly, sometimes it takes time. Even when we think a dish is fantastic, after a week or two, it’s often back to square one,’ says Mario Döring. The main thing is that the menu is constantly evolving. Because this creates brilliant variety, which guests really appreciate, especially as their room rate includes half board.

The Chef’s Table was first introduced to the restaurant by Mario Döring’s predecessor. But in 2015, Döring felt inspired to breathe new life into the format. He wanted it to be slightly different from before, but the underlying concept has remained unchanged: guests are given the opportunity to watch their meals being cooked. In the place where the kitchen crew spends the day preparing meals for around 600 people, calm is restored in the evening. Between two and 16 guests perch on bar stools around two long tables. The lights are dimmed, the table is decorated with flowers, background music creates a relaxing atmosphere. To kick things off, Mario Döring gives his guests a tour of the kitchen. Then he and his team prepare an eight-course tasting menu for the guests as they watch on.

The chef makes a point of ensuring that no ingredient is repeated. The menu is accompanied by carefully selected wines, predominantly from Austria. Alternatively, guests can sample the premium fruit juices – such as apricot or redcurrant – chosen to complement each dish. The thing Mario Döring most loves about the Chef’s Table format is: ‘We get instant feedback. This is interesting not only for the guests, but for us too.’ Of course, there might be the occasional dish that’s not quite to everyone’s taste. But we’ve had no complaints so far. Quite the opposite, in fact: the concept has already been awarded several accolades, including four toques in the 2023 Gault&Millau Austria guide.

When there’s a really good atmosphere between colleagues, this has a positive impact on the guests. And so, an idea first hit upon by company founder Hans Liebherr has developed into a project that extends far into the future: he was so enchanted by the area around Seefeld that he built his dream hotel here in the early 1980s. Since then, the Interalpen-Hotel has been renovated and redeveloped time and time again. With its expansive spa facilities, the hotel now ranks among Austria's leading wellness hotels. But the most important thing has never changed – and that is ensuring that the guests feel comfortable. So, whether they are relaxing by the pool or sitting in the heart of the kitchen – overlooking Mario Döring’s pots and pans – their enjoyment is everything. The chef and the entire team wish you bon appétit!