Where appetite and enthusiasm combine with passion. You could even say: those who appreciate good food get together with those who can create it. That's where the menu begins to tell fairy tales and inspire guests with delectable samples of edible creativity.
The potatoes in a delicious home-made gratin perfectly complement the steak, while the brown trout harmonise with the king prawns. All accompanied by the flair of The 5th Season, which not only delights the tongue but also constantly conjures up enchanting culinary surprises.
Why have we invented another season? That's an easy one: first, the feature film "The Fifth Season" was filmed here – and our senior director played a bit part in the film!
Second, to prompt a new way of thinking and encourage people to rethink the business of food! All our dishes are prepared using exclusively fresh, seasonal produce, and we source animal products only from humane production! To really enjoy a meal, take your time and discover the various taste combinations at your leisure. That's our motto. In times like these, where fast food and convenience are taking over the kitchen more and more – choose a more difficult and yet rewarding path for the sake of your health.
Head chef Patrick Liebetruth and his team demonstrate this concept most wonderfully in the kitchen! Inspiration comes from France, Italy, Germany and Austria to create a unique culinary style. Each dish is created in loving detail to delight both the eyes and the palate.
2 stars for the restaurant in Oberinntal
The well-known gourmet magazine A la Carte first awarded us a single star in 2013, making head chef Patrick Liebetruth in Riederhof one of the 235 best chefs in Austria! This year, Patrick and the Riederhof team successfully cooked their way to a second star!
The 2015 review – The 5th Season – the a la carte restaurant at the Riederhof
“Half-board guests and locals alike can be found dining here, which is always a good sign for a hotel restaurant. It truly exceeded all expectations. Captivating dishes such as pike with chanterelles, avocado and wild herb barley feature great fresh produce, while almond dacquoise with chocolate ganache and rum-soaked fruit live up to their potential. Overall the use of wild and garden herbs is exemplary, and the manager invites the guests to learn more in guided tours. She is also highly qualified in wine; the selection is very robust. "
The 2014 review – The 5th Season – the a la carte restaurant at the Riederhof
“ If you are travelling to the Reschen Pass, you will come to Ried im Oberinntal and pass by the Riederhof. It is well worth planning a stop to get to know this classic Tyrolean kitchen, whether you choose to dine in the bright, spacious restaurant or on the terrace. In the evenings, the kitchen crew demonstrate their mastery of upscale dining with elaborate, many-course menus. The foods are harmoniously coordinated and the cooking times well-judged. The restaurant offers a range of high-quality, well-designed meals, ranging from poached egg on hazelnut polenta and leaf spinach to Alpine beef fillet with spruce needle butter, asparagus spears and potatoes, to goose-liver ice cream with strawberry ragout. The wine menu is not too large, mainly dominated by young local and Italian wines. The service endeavours to swiftly satisfy every desire – most agreeable.”
The 2013 review – The 5th Season – the a la carte restaurant at the Riederhof
“This friendly, colourful restaurant in Oberinntal has made a name for itself as a hiking hotel. The bright, cheerfully accented restaurant area opens out onto a terrace, and the comfortable atmosphere can be enjoyed by both guests of the hotel and other visitors. The kitchen focuses on the quality of basic products and operates on a strictly seasonal basis, which helps keep the menu small and manageable. The current market offering represents a perfect balance between classic and creative. Lettuce is grown in the hotel's own gardens, certain products such as pork for the schnitzels (cooked in butter, of course) are sourced from organic production and many foods are gently cooked on the lava stone grill. The asparagus also receives this treatment, and although it did not achieve any great depth of flavour, it still combined well with smoked trout and a refreshing vinaigrette. The desired clarity is evidenced in the restrained attitude towards trimmings, and dishes with just a few ingredients on a plate. For instance, the Iberico pork loin is served with a delicate morsel of fine paprika polenta and field mushrooms. Still a little erratic in performance, but nonetheless on the right track. The manageable wine menu has a few good bottles on the list, some of which are also available by the glass.”
The oldest part of the house contains our adventurouswine cellar – Vinum Inn! The display wine cellar invites guests to appreciate some pleasant information. Wine tastings with a sommelier are held in the cellar once a week. This wine cellar is the basis for the hotel’s comprehensive wine menu. Many wines are stored here until they are perfectly mature! There is an exciting range of dessert wines, and the overall theme in the cellar is, of course, Austria!