CUISINO - das im Casino Kitzbühel

Vi spiste ude på den lille fortovsrestaurant. her he en meget fin service og dejlig mad tilberedt at råvarer af høj class!

It is getting better: the restaurant in the ground floor in the casino, right in the center. selected material is processed professionally and kreatiw. from fish to steak, from fine appetizers to successful menu sequences. we were not disappointed yet, not to mention the value of money. besides the fairly calculated menu there are any set packages with casino jetons. tipp: Casino Monday - for Glückscard owners.

Perfect dinner with colleagues, steak recommended, very good wine selection and very good service. casino visit right next door possible. good evening

Firstly the service is very good as the young ladies are very professional. The choice of of food on the menu is quite small but the dishes are good. As it is a steak restaurant, I had to oblige and was very satisfied by the meat quality and the cooking. The atmosphere is quite happy and lively.

Visited with family on Thursday in March. Great up-market ambiance, polite service. Wine (even Austrian) is quite expensive but wine by the carafe is available if an entire bottle is not required.One of my party had grilled filet of sole which looked very nice and a relief to non-carnivores because there wasn't anything on the menu for vegetarians (despite this being advertised as available on their website).Two of us ordered the 'klein' filletsteak (175g, €30.50) which was of a very adequate size for us. We both ordered it to be cooked 'medium' which in my book means pink in the middle. It was delivered very rare which was a surprise as I was expecting a restaurant with such a great reputation to at least get their specialty dish right. I didn't bother to send it back for another 3 or 4 minutes of grilling, which it needed to become what I had ordered because that would have disjointed our family meal.I suspected that the chef wasn't on duty and sure enough when the waitress eventually asked if we had enjoyed our meal she confirmed the the chef was off that evening. I would have been happier if the restaurant didn't use paying customers to train their stand-in chef. No offer to remedy the situation was made (a small schnaps would have been nice!).