Das Reisch Restaurant in Kitzbühel

Das Reisch’s identity is inseparable from Franz Reisch. The current family history credits him with helping bring skiing to Kitzbühel before the town became an international winter-sports destination. He imported early skis from Norway, promoted Alpine skiing locally and built the Sporthotel Reisch in 1912. That history gives the restaurant more context than a generic hotel dining room: it sits inside a business connected with the early transformation of Kitzbühel from farming town to resort.

The family story continued through several generations, including rebuilding after a 1980 fire and later renovations. Mike Mayr-Reisch took over management in 2015, and the hotel adopted the name Das Reisch in 2021. Current interiors combine historical references with modern rooms and wellness facilities. The restaurant’s wood-panelled Stuben fit naturally into that broader effort to preserve traditional character without turning the property into a museum.

For travellers interested in Kitzbühel’s skiing heritage, dinner here can therefore complement daytime visits to local ski-history attractions. The restaurant does not operate as a formal heritage site, but the family and hotel history is embedded in the place and provides a stronger sense of local continuity than many newer resort restaurants.

The current restaurant menu is designed to satisfy more than one type of guest. Austrian specialities form part of the core, but salads, international dishes and fresh fish appear alongside them. The kitchen’s stated philosophy emphasises very fresh ingredients and careful presentation, with seasonal side dishes changing over time. This keeps the menu recognisable while allowing enough flexibility for returning hotel guests.

Wine is a significant part of the restaurant experience. The operator promotes a cellar with Austrian and international bottles and encourages guests to use the sommelier’s guidance. In summer, the terrace is specifically framed as a place for wine and relaxed dining. Exact producers and vintages naturally change, so a traveller should ask for the current list rather than plan around an older bottle seen online.

Dietary requirements should be raised at reservation stage. The broad menu gives the kitchen room to accommodate different preferences, but the primary pages do not publish a complete vegan, gluten-free or allergy matrix. Fresh fish is explicitly subject to availability, another reminder that the menu is not a fixed inventory. The restaurant works best when guests approach it as seasonal à-la-carte dining rather than a checklist of permanent dishes.

Das Reisch documents multiple Stuben rather than one uniform dining hall. The Bauernstube offers the strongest traditional wood-panelled atmosphere. The Weinstube sits close to the bar and suits larger groups, the Kaminstube provides a smaller fireplace setting, and the Gartenstube can also serve seminars or meetings. Private Dining provides a large shared table for family and business meals.

This layout is useful for travellers because atmosphere can be tailored. A couple may prefer the smaller Kaminstube, while a family gathering can use the Weinstube or private dining. In summer, the terrace adds another option. Room capacities differ slightly between the operator’s current German and English pages, so exact seat counts should not be treated as an immutable fact. Reservation staff can confirm the current configuration.

Groups should mention the desired room when booking. A reservation for “Das Reisch” does not guarantee the most traditional Stube, and private events can change room allocation. The restaurant’s segmented layout is one of its strengths, but it works best when the party size and atmosphere preference are communicated in advance.

The à-la-carte restaurant is open Tuesday through Saturday from 18:00 and closed Sunday and Monday. Kitzbühel Tourism currently publishes a 22:00 restaurant close through 31 October 2026. The Reisch Bar follows a much broader timetable and can be open while the restaurant kitchen is not. This distinction must remain explicit in travel content.

Current operator menu pages place the bar from 11:00 Tuesday through Friday, 10:00 Saturday and 16:00 Sunday and Monday, with no kitchen on those final two days. A traveller can therefore have a drink at the hotel on Sunday evening even though the restaurant itself is closed. Likewise, daytime business-lunch activity belongs to the bar operation rather than the dinner restaurant.

For a full restaurant meal, reserve within the Tuesday-to-Saturday dinner period. For a drink, coffee or bar special, consult the separate Reisch Bar schedule. Keeping the two entities separate prevents the most common service-hours error at the property.

Franz-Reisch-Straße 3 is one of the easiest addresses in Kitzbühel for a visitor staying in the centre. The old town, shops and city gate are immediately nearby, and most central guests can walk. Outdooractive’s verified Kitzbühel Tourism entry places the restaurant at 47.44596, 12.38983, confirming its city-centre position. A taxi is rarely necessary for diners already staying locally unless weather or mobility makes walking difficult.

The hotel publishes parking opposite or behind the property subject to availability, plus a paid garage that requires reservation. Restaurant-only guests should ask whether those arrangements are available to them rather than assume every hotel space is open. Current booking platforms describe the property as having stair-free entrance routes, lift access and a wheelchair-accessible restaurant, but guests with specific requirements should still ask which dining room is easiest to reach.

Das Reisch is best for travellers who want a dedicated dinner in a traditional Kitzbühel setting with modern service, wine and a menu broad enough for mixed tastes. It is less suitable for a casual daytime meal because the restaurant does not open until evening. For daytime use, the adjacent Reisch Bar is the more appropriate part of the same hotel. That clear division helps visitors choose the right experience at the right hour.

The restaurant’s five-room layout also helps it absorb different types of occasion without abandoning its traditional identity. A private business dinner does not have to take over the same space used by couples or hotel guests, while the terrace gives summer diners a more open setting. This makes Das Reisch useful for celebrations and meetings as well as normal travel dining.

The distinction between restaurant and bar can also improve an evening rather than merely complicate the hours. Guests can meet in Reisch Bar before the restaurant opens, move into dinner from 18:00 and return to the bar later for a nightcap. Because both operations share the hotel, the transition is easy. The key is simply to understand that the bar’s daytime hours do not mean the restaurant kitchen is open.

The restaurant’s five-room layout also helps it absorb different types of occasion without abandoning its traditional identity. A private business dinner does not have to take over the same space used by couples or hotel guests, while the terrace gives summer diners a more open setting. This makes Das Reisch useful for celebrations and meetings as well as normal travel dining.

The distinction between restaurant and bar can also improve an evening rather than merely complicate the hours. Guests can meet in Reisch Bar before the restaurant opens, move into dinner from 18:00 and return to the bar later for a nightcap. Because both operations share the hotel, the transition is easy. The key is simply to understand that the bar’s daytime hours do not mean the restaurant kitchen is open.

The restaurant’s five-room layout also helps it absorb different types of occasion without abandoning its traditional identity. A private business dinner does not have to take over the same space used by couples or hotel guests, while the terrace gives summer diners a more open setting. This makes Das Reisch useful for celebrations and meetings as well as normal travel dining.

The distinction between restaurant and bar can also improve an evening rather than merely complicate the hours. Guests can meet in Reisch Bar before the restaurant opens, move into dinner from 18:00 and return to the bar later for a nightcap. Because both operations share the hotel, the transition is easy. The key is simply to understand that the bar’s daytime hours do not mean the restaurant kitchen is open.

The restaurant’s five-room layout also helps it absorb different types of occasion without abandoning its traditional identity. A private business dinner does not have to take over the same space used by couples or hotel guests, while the terrace gives summer diners a more open setting. This makes Das Reisch useful for celebrations and meetings as well as normal travel dining.