Oniriq

In Innsbruck, Oniriq turns Tyrolean tradition into contemporary fine dining. The house philosophy, Alte Heimat, neue Heimat, takes familiar Tyrolean flavors and rethinks them completely, filtered through Oniriq's own distinct language.

Chef Ben Glowacz builds on regional produce, traditional flavors, and modern technique. Nothing here stays where you expect it: Tyrolean classics get taken apart, pushed forward, and rebuilt into dishes that stand entirely on their own. The connection to home never disappears, only the angle on it changes.

Running the floor and the wine list is Nadine Glowacz, Ben's triplet sister, restaurant director and sommelière. Together, the siblings are shaping Oniriq's next chapter, merging fine-dining pedigree with a warmth that feels personal.

Regionality is the backbone: ingredients from Tyrol and its surroundings, seasonal produce, and old techniques like fermenting, pickling, and preserving hold the kitchen together. It's a way of keeping memory and flavor from home alive, while pulling both firmly into the present.

The result is a kitchen that knows exactly where it comes from without staying there. At Oniriq, Old Home, New Home means Tyrolean cuisine with a new lens: familiar yet surprising, regional yet worldly, rooted yet current.