Pavillon

Pavillon Review

In stark contrast to the surrounding stately buildings, this two-story gleaming glass box houses a café on the ground floor during the day and an au courant dining experience upstairs in the evening. Iranian-born chef Mansur Memarian keeps up a creative international menu, with a dedication to local and seasonal ingredients. Only a few fish and meat creations are listed in the menu, and these tend to change often. The Tahiti sorbet in Catalan cream foam served with seasonal fruit is a year-round favorite. Low armchairs create a fashionable and comfortable atmosphere for this hip Innsbruck landmark.