Chef Patron Simon Taxacher is one of Austria’s best chefs and his eponymous restaurant in Kirchberg in Tirol is where he serves his magic. The restaurant is located inside the Rosengarten hotel, a place where top gastronomy, modern design, wellbeing and nature are mixed into an unforgettable Alpine experience. You can discover all about this great hotel in our hotel section.
Let us start with the remarkable location of this fine dining restaurant: Kirchberg in Tirol, Austria. This small town is conveniently located close to famous Kitzbühel and the region is considered as some of the best for skiing in Austria. The atmosphere in the town is cosy and there are plenty of outdoor activities in summer and in winter. The restaurant itself is located at the backside of the Rosengarten hotel, offering stunning views on the mountains. Guests enter through the lobby of the hotel and can start their dinner with an aperitif in the beautiful lobby bar.
The interior of restaurant Simon Taxacher is beautiful. A solid wooden floor and brown and golden colours create a warm atmosphere that is accentuated by subtle, modern black art and wooden branches throughout the restaurant. The view on the nature and mountains complete the rustic, unique atmosphere. Simon is a perfectionist and that can be noticed in the design as well, such as the custom-made ceramics by Piet Stockmans or the serving trolleys made by a local artisan. From most of the tables, guests have a dynamic view inside the kitchen through a horizontal window adjacent to the dining room.
Chef Patron Simon Taxacher started his career with studies at the Villa Blanka Innsbruck catering college. Afterwards he gained experience in the world of fine dining at several restaurants in Austria, Germany and Switzerland. In the year 2000, he took over the family restaurant and created his first gourmet restaurant ‘Rosengarten’. Throughout the years, he grew the restaurant into one of Austria’s finest restaurants and received several awards and international recognitions. In 2010, he changed the name of the restaurant to Simon Taxacher together with the opening of his luxurious Rosengarten hotel. Simon’s philosophy is simple: “I don’t think of cooking as an art, more a harmonious gathering of details. For me, the focus is on the produce – top quality is the prerequisite of successful preparation. I try to give my best every day and make the best of the available produce”.
Indeed, Simon Taxacher’s cooking is all about the very best products. From the impressive appetisers to the fine and delicious mignardises, qualitative produce is key. Simon’s cooking is definitely modern but he still uses many of the typical Alpine ingredients like Tyrolean char and lamb. However, international ingredients are important as well, such as stunning wagyu meat or Brazilian nuts. This combination of local and international produce, modern cooking, and a presentation with an eye for detail, results in precise and beautifully plated dishes. Like the starter with Foie gras, covered in ashes, and combined with salsify, pigeon rosé, jus of pigeon, frozen blood and orange. Or the stunning piece of Wagyu beef, served with purple curry and Jerusalem artichokes.
The culinary creations are completed with great wines from the cellar with almost 600 references from all over the world. Of course, many great Austrian wines are available and the best way to sample a variety of these liquid delights is to opt for the sommelier’s wine pairing.
Simon Taxacher in Kirchberg is a unique restaurant and not only because of its stunning location in the Austrian Alps. Chef Patron Simon Taxacher presents an inventive cuisine where he combines the best of his country with international accents. It is clear that a perfectionist is at work here..
Written by Sven & Frank