The story
Zomm in Seefeld in Tirol serves a refined take on Alpine cuisine where seasonal ingredients drive every plate. Chefs Waal Sterneberg and Thomas Kluckner built their approach around direct relationships with surrounding farms, centering their menu on honest cooking that honors seasonal harvests and whole-animal utilization. An open kitchen allows guests to watch the preparation while dining in a bright, modern room within a boutique hotel. This transparent setup earned consistent praise from critics, including a Michelin mention and a ninety-one point rating from Falstaff.
The kitchen blends Alpine cuisine with traditional Tyrolean techniques across multiple courses. Beef tongue grilled over an open fire arrives alongside radicchio, black garlic, and sorrel-marinated cherries. Venison follows as either a pink-roasted haunch steak or a rich ragout set against grilled beetroot millefeuille and Sauce Royal. These savory plates lead to a dessert featuring a meticulous recreation of the famous Tarte Ambroisie with vanilla ice cream.
Dining occurs inside a compact space designed for comfort rather than grandeur. Large windows frame views of the surrounding mountains while the open layout lets sightlines reach the cooking stations. Guests can also reserve the separate lounge or step onto the outdoor terrace during warmer months. The straightforward interior and attentive service create a relaxed environment suited for both post-ski meals and longer weekend gatherings.
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For a change, let’s reverse the usual order and start at the end. Straight away, the first dessert on the menu at the new Zomm in Seefeld is a Tarte Ambroisie with vanilla ice cream. The original is a true patisserie classic from the Parisian restaurant L'Ambroisie, and the two chefs come remarkably close to it with their chocolate mousse cake. But the preceding courses are equally impressive. Sterneberg and Kluckner serve venison in two variations: as a pink-seared rump steak and as a ragout, accompanied by a grilled beetroot millefeuille and Royal sauce. The Kasspatzn (the Zomm is right in the middle of a ski resort) can be ordered either classically (generously topped with fried onions) or in a premium version. In this case, they are slightly creamier and finished with hazelnuts and Périgord truffles. We recommend starting with beef tongue cooked over an open fire, served with radicchio, black garlic, pecorino, and cherries pickled in meadowsweet. Sterneberg and Kluckner have not lost any of their creativity—quite the opposite. Together with Julia Kluckner on the floor, they are going all out in Seefeld. Address: Leutascher Straße 485, 6100 Seefeld, Austria Contact: +43 664 2336235 | info@zomm.at | https://www.zomm.at/ Opening Hours: Tue–Sat 17:00–22:00 Team: Thomas Kluckner & Waal Sterneberg | Chef: Fabio Falbesoner & Julia Lackner | Maître:
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