Exclusive New Year’s Eve Menu – The Gala Dinner in Innsbruck
Celebrate New Year’s Eve in the historic ambience of the Goldener Adler and indulge in a culinary experience. For this special occasion, we have created an exclusive 5-course menu that combines tradition, sophistication, and the finest regional flavours.
In the heart of Innsbruck’s Old Town, just a few steps from the famous Golden Roof, our restaurant combines historic charm with timeless elegance. Nestled in this historic setting and the festive atmosphere of the city, the Goldener Adler provides the perfect stage for a delightful and stylish start to the New Year.
Vegetarian New Year’s Eve Menu
A,G,H,L,M,O
A,G,H,L,O
G,L,O
A,C,G,H,L,O
C,G,H,O
menu price vegetarian € 79,- per person
drinks are not included
New Year’s Eve Menu
salmon trout ²
home marinated and its caviar herb mustard cream | Asian vegetables
A,D,E,F,G,H,L,M,O
clear beef bouillon
3 types of dumpling bacon | fried cheese | liver
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A,C,G,L,O
B,G,L,O
Or
B,D,G,L,O
mousse of dark chocolate
raspberry ² | amaranth
C,G,H,O
menu price € 115,- per person
drinks are not included
Thomas Hackl, Managing Director of the Goldener Adler – Dressed as a chimney sweep for New Year’s Eve, Thomas brings plenty of luck for the year ahead. 
»The New Year’s Eve Menu 2025 at the Goldener Adler reflects regionality, tradition, and the attention to detail that Head Chef Madlen Hackl brings to every dish.«
The trout from the Passeier Valley in South Tyrol is carefully cured in-house by her using a salt, sugar, and herb mixture, perfectly complemented by a delicate herb mustard cream and Asian-marinated vegetables.
A clear beef broth, accompanied by three types of homemade dumplings – bacon, cheese, and liver dumplings – captures the essence of Tyrolean cuisine. The ricotta gnocchi, a variation of “Italian quark,” offer a delicate treat, enhanced with beetroot and a fresh herb sauce.
For the main course, guests can choose between two exceptional creations: the Melktal beef fillet paired with Haller alpine prawns, a regional “Surf ‘n’ Turf” of the highest quality, or the Kwell char fillet from Mutters, sourced from local producer Toni Steixner. Accompanying this is a Styrian-inspired pumpkin kraut, refined with vinegar and sour cream – a heartfelt tribute to the chef’s grandmother, affectionately known as the “Styrian Oma.”
The finale is a bittersweet chocolate mousse, accompanied by Himbeer² – two delightful variations of raspberry, including a refreshing sorbet – and crispy, popped amaranth, reminiscent of amaranth popcorn.
Experience a Gala Dinner in Innsbruck that combines culinary delight with elegance. Each dish tells its own story, blending regional ingredients with creative sophistication – a feast for all the senses, ensuring an unforgettable start to the New Year!
