Review > Cape Restaurant, RACV Cape Schank (18/20)

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The email came from Karoline, confirming our restaurant booking asked if we would like a pick up and drop off from our accomodation to the restaurant. Given that the Tannenhof Hotel and Restaurant is on the far side of St Anton and quite a way from our accomodation at Hotel Arpuria we accepted the offer immediately.

Karoline arrived at 7:15 to collect us for our 7.30pm dinner reservation, the Hotel Tannenhof have a fleet of Maserati’s to ferry their guests around and Karoline picked us up driving one, it was the first sign that this meal was going to be an amazing experience and much more than just a beautiful meal.

EAT >

Arriving at the hotel we were welcomed at the bar by the team and started with glass of champagne and the first of a series of small bite amuse bouche. The first was a small jelly with flavours based on a negroni, next was fishy mouthful artic char sitting on a pumpernickel base and topped with golden radish. (yum), then a black pudding canalé (amazing).

We were then escorted down to the kitchen to meet the team down there. Taking our champagne downstairs we met Chef Dennis Ilies and his team and after the introduction they prepared another pre dinner snack for us, this one was a salad, sardines, mountain cheese and white truffle on a skewer. A mouthful of bliss.

Back upstairs we were on to the actual menu for the meal in the dining room. Dennis Ilies, who took charge of the kitchen in October 2024. Formerly the right-hand man of three-Michelin-starred chef Kevin Fehling in Hamburg, Ilies has brought a fresh perspective and innovative approach to Alpine cuisine.

EXPERIENCE >

Tannenhof is an intimate dining experience seating just 24 (and only four on the night we were there) the service is meticulous with complete attention to detail for every guest. The restaurant’s sun terrace provides a breathtaking backdrop of St. Anton and the surrounding Tyrolean Alps.

Ilies’ culinary philosophy is clear: source the finest ingredients, support local producers, and create extraordinary preparations that result in intense taste experiences. The tasting menu is a gastronomic journey through the Arlberg region, with each dish telling a story of the local terroir.

Caviar was perfect with crème fraiché and a madeline. The duck was served as a perfect pate and duck liver icecream. Lobster was served with a bisque of eggplant, yuzu and dashi. Then sweetbread an amazing crunch and flavour served on a base of bell pepper sauce and apricot a perfect combination. Venison was so soft you could cut it with a fork and was beautifully matched with port wine fig and a pepper jus. Finally a desert of Pistachio soufflé served with olive oil ice cream.

By the time the petit fours were served we were fully sated but they were so delicious we greedily ate them as well.

DRINK >

The wine list is substantial there is a pairing option curated by the knowledgeable sommelier team, alternatively the wine list features both local Austrian gems and international treasures. We chose to enjoy a bottle after the champagne rather than go for the wine pairing option and selected a 2015 premier cru burgundy from Volnay.

CONCLUSION >

We finished our meal Chef Dennis came up to ask how we had enjoyed the food, we were amazed that at that stage they had not been awarded a Michelin star. As of this week they received not one but two michelin stars, a recognition of the outstanding meal. While the two Michelin stars are undoubtedly the crown jewel, Tannenhof has also garnered praise from other respected culinary guides. Gault Millau has awarded the restaurant an impressive 18 points (4 toques), further cementing its status as one of Austria’s top dining destinations.

This is our first ever 20/20 review and that is a testament to the exceptional food, service and personal attention that we experienced. A wonderful meal.