At the Tiger gourmet restaurant, the focus is on culinary delights—and since May 2017, under the direction of Coskun Yurdakul, who, as chef de cuisine, creates unforgettable dining experiences with his creative touch.

With his varied style, Yurdakul blends influences from his Turkish heritage with the diversity of regional products. His cuisine is light, contemporary, and full of refined flavors—always inspired by the seasons, grounded in sustainability, and characterized by artisanal precision. He makes strategic use of international ingredients to reinterpret classic dishes while adding modern touches.

He is particularly committed to the responsible use of food: Since 2018, the Tiger gourmet restaurant has been an official supporter of Slow Food. The restaurant primarily uses organic ingredients and products sourced directly from regional producers.

Coskun Yurdakul knows the Tigerpalast like few others do: he began his training as a chef here in 1994. He then remained at the hotel for four years before completing an internship with 3-star chef Dieter Müller at the Schlosshotel Lerbach. Afterward, his path led him back to the Tiger family—first as executive chef of the Palastbar restaurant, and later at Caféhaus Siesmayer in the Palmengarten. In 2012, he once again took over culinary leadership at the Tigerpalast and has continuously refined its gastronomic profile.