"Jürgen Kleinhappl, once Austria's youngest star chef, cooks two-toque Alpine in Kitzbühel — book the beef roulade for a birthday."
Neuwirt is the dining room of the Hotel Schwarzer Adler on Florianigasse, a few steps from the Kitzbühel slopes, and the chef is the draw. Jürgen Kleinhappl — once Austria's youngest star chef, with three Gault&Millau toques at twenty-five — now cooks a modern Alpine menu here alongside host and sommelier Martina Feyrsinger. Gault&Millau rates the room at two toques and 13.5 points. The order is a Neuwirt Classic: the beef roulade with mashed potatoes.
Jürgen Kleinhappl carries a serious reputation into this kitchen: he was once Austria's youngest star chef, holding three Gault&Millau toques by the age of twenty-five. At Neuwirt he cooks a menu that spans traditional Tyrolean cooking, vegetable-forward plates and properly aged steaks, with Martina Feyrsinger running the room and the wine list as host and sommelier. Gault&Millau currently scores the room at two toques and 13.5 points, and the Michelin Guide lists it among Kitzbühel's recommended tables.
The kitchen leans on regionality, seasonality and sustainable sourcing — almost-forgotten local ingredients reworked with international accents. The dishes with names are the ones to order: the Neuwirt Classic beef roulade with mashed potatoes is the house signature, the braised beef cheeks with truffle mashed potatoes is the cold-weather favourite, and the halibut with peas and grapefruit is the lighter counterpoint. Prices are not printed publicly, but for two toques in Kitzbühel plan on roughly €55 to €85 per person for three courses before wine, with the dry-aged steaks running higher. The setting is the wood-panelled rooms of a lively luxury hotel rather than a hushed temple.
Neuwirt is set across the wood-panelled parlours of the Hotel Schwarzer Adler — the Stube, the rustic Jagastube, and the pine-lined Zirbenstube — with a heated terrace for the shoulder seasons and a Secret Bar tucked between restaurant and hotel. The mood is Alpine cosy rather than formal: warm light, timber, and an easy hum that suits a lively dinner. Tables are spaced comfortably and the room seats around 130. Dress is smart-casual; this is a ski town, so a good jumper reads as correct. Service is warm and unstuffy.
Book Neuwirt for a birthday or a team dinner because the wood-panelled parlours are made for a long, convivial evening: the rooms are warm and characterful, the menu runs from comfort classics to dry-aged steaks so a mixed table is easy to please, and the hotel setting handles a large group. It works for a relaxed first date too. See our Kitzbühel dining guide and the best fine-dining restaurants worldwide.
Not for anyone after a silent, white-tablecloth tasting temple — Neuwirt is a lively hotel dining room with hunting-lodge parlours, warm and busy rather than hushed and ceremonial.
Yes. The kitchen is led by Jürgen Kleinhappl, once Austria's youngest star chef, and Gault&Millau rates it two toques and 13.5 points. The Alpine cooking — the beef roulade, the braised cheeks with truffle mash — is precise without being precious, and the wood-panelled rooms are a pleasure. It is a confident two-toque dinner rather than a Michelin splurge. See our Kitzbühel guide.
Book directly through the restaurant's website or by phone, and reserve ahead during the winter ski season and the summer peak when Kitzbühel fills up. Neuwirt is at Florianigasse 15, inside the Hotel Schwarzer Adler. Opening days shift by season, so confirm the day before in the shoulder months.
Smart-casual. This is a ski-town hotel restaurant, so a good jumper, neat trousers or a nice dress all read correctly; there is no jacket requirement. The wood-panelled Tyrolean parlours are characterful rather than formal, so the mood is relaxed but considered.
The menu does not print prices online, but for a two-toque kitchen in Kitzbühel plan on roughly €55 to €85 per person for three courses before wine, with the dry-aged steaks priced higher. Wine, chosen with sommelier Martina Feyrsinger, will lift the total. It sits below Michelin-tasting-menu money.
Yes — the wood-panelled parlours and the roughly 130-seat layout handle groups well, and the menu's range from comfort classics to steaks keeps a mixed table happy. Book the right parlour ahead for a birthday or team dinner. See our best team-dinner restaurants.
Direct or by phone · book ahead in season
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Neuwirt and Tennerhof anchor Kitzbühel's serious tables. See how the resort's gourmet rooms compare.
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