Combine the beauty of the Alps with the ultimate gourmet enjoyment.
Good food makes people happy. Really good food makes them even happier. This is why you will find only excellent cuisine at our ski hotel.
Our chef de cuisine, toque chef Harald Rindler, is a culinary luminary who conjures up new creations for his guests each and every day. Guests may enjoy their meals on our sun terrace, in the restaurant, or in the cosy parlour.
A family hotel AND a treat for the tastebuds? Yes, it’s possible!
Many of our long-term guests became aware of our ski hotel because of the reputation of our extraordinary food, and then kept coming back for more. Our wonderful family-run hotel in Obertauern has meanwhile established itself as a popular gourmet hotspot. Awarded three toques, our kitchen manages to surprise and excite diners every day anew. Whether fresh herbs or long-forgotten fruit and vegetable varieties, traditional dishes coupled with modern accents or imaginative in-house creations, your palate will only be treated to the very best and freshest ingredients. Your meal will be rounded off with an excellent drop of wine from our cellar.
8-course fine-dining menu
Allow us to give you a culinary pampering in our evening à la carte restaurant & vinothèque, where you will be able to choose from an 8-course fine-dining dinner menu, awarded with two Falstaff forks. Our à la carte restaurant Vinothek is open from Thursday to Sunday.
À-la-carte & sun terrace
Table reservations are accepted from 11:30 until 14:00. You can choose between the Seekarstube with its cosy fireplace, or a table out on our beautiful sun terrace, perfect for whiling away the hours, since the terrace is exposed to the sun until late in the afternoon.
Sit by the crackling fire in our spacious hotel hall and enjoy a cocktail (or two!) after a fun day. Our bartenders are true masters of their craft.
COOKING IS INSPIRATION AND AN HOMAGE TO BEING
As a five-star hotel in Obertauern, we at the Seekarhaus place great importance on offering our guests a sophisticated dining concept. Executive Chef Harald Rindler brings a love of local rarities, the confidence to create inspired seasoning, and the joy of playing with colour and consistency to leave a lasting impression on every gourmet.
For this chef, cooking is a calling and a way of life. The Hallein, Austria, native doesn’t care about showmanship. He prefers to captivate guests with his down-to-earth nature and respect – respect for nature and what it produces. “Cooking is a homage to life per se. The challenge of constantly coming up with new creations from the tried-and-true and classic, without forgetting its roots,” says Rindler with conviction. He adds: “It’s a matter of honouring traditions, interpreting them in a modern way without ignoring where they came from.”