With Martin Sieberer as head chef since 1996, this restaurant in the luxurious Hotel Tofana Royal is something of an institution. His two sons Thomas and Michael now support him as chefs in the kitchen, and together they turn out innovative dishes made from outstanding ingredients. Take, for example, the butter-soft sous-vide-cooked prime rib of Paznaun Highland beef with an intense port reduction, which lends great depth of flavour, accompanied by Jerusalem artichoke preparations in various textures. We highly recommend the "Royalmenü", a six-, eight- or 10-course set menu! The distinguished atmosphere smacks of Alpine sophistication. The service is unparalleled, with a well-coordinated and professional team catering to guests' every desire.