Restaurant in Neustift im Stubaital, Austria
Michelin-starred alpine dining worth the detour.

The only Michelin-starred restaurant in Neustift im Stubaital, Hubertusstube earns its 2025 star with a five-to-seven course set menu built on provenance-led sourcing — estate-hunted venison, locally caught char, Breton lobster — and a wine cellar of around 20,000 bottles. Operating Wednesday through Sunday evenings only, it is the clear choice for a special occasion dinner in the Stubai Valley. Book before you arrive in resort.
Seats at Hubertusstube open Wednesday through Sunday from 6:30 PM, and the restaurant closes entirely on Monday and Tuesday — so if you're planning a ski-week dinner in the Stubai Valley, your booking window is narrower than you might expect. Claim your table before you arrive in resort. This is the only Michelin-starred restaurant in Neustift im Stubaital, and it earns that distinction with a five-to-seven course set menu built on regional ingredients of genuine quality: locally caught char, three-week-aged saddle of venison from the hotel's own hunting grounds, and Breton lobster that arrives at the table with the freshness to justify its place on an alpine menu. For a special occasion dinner in the Austrian Tyrol, this is the booking to make.
The dining room at Hubertusstube does exactly what a hotel restaurant in a hunting lodge should do, without tipping into kitsch. Pale wood panelling lines the walls, decorative elements reinforce the alpine context, and the overall effect is warm rather than fussy. The space reads as cosy and elegantly rustic — intimate enough to feel like a considered occasion, composed enough that it doesn't distract from the food. For a celebratory dinner or a date night in a ski resort, the room sets the right tone from the moment you sit down. It has the kind of interior that makes a long, multi-course meal feel like the natural use of the space rather than an endurance test.
Chef Christian Jeske leads the kitchen at Hotel Jagdhof, where the menu is built around the principle that ingredient quality carries more weight than technique for its own sake. The set menu runs five to seven courses and spans regional produce , smoked char, venison aged on the hotel's own hunting grounds , alongside carefully sourced international ingredients like Breton lobster. This is classic cuisine in the serious sense: not conservative, but disciplined. The kitchen knows what it is doing with premium raw material, and the Michelin inspectors, who awarded a star for 2025, evidently agree.
The wine list deserves attention in its own right. The cellar holds around 1,250 labels and approximately 20,000 bottles, with representation from Domaine de la Romanée-Conti among other significant estates. The front-of-house team actively guides pairings rather than simply presenting the list , which matters at this price point. A wine programme of this depth in a mountain resort is genuinely unusual and worth factoring into your decision if wine is a priority for the evening. For comparable wine depth at the €€€€ tier in Austria, you would normally need to travel to Steirereck im Stadtpark in Vienna or Döllerer in Golling an der Salzach.
The editorial angle that leading describes Hubertusstube is disproportionate quality for its context. This is a hotel restaurant in a ski resort village, operating four evenings a week, with a room that seats a small number of guests in a setting that prioritises comfort over ceremony. And yet the Michelin credential, the depth of the cellar, and the sourcing rigour , venison from the hotel's own grounds, a kitchen that names its provenance , place it in a category usually associated with destination restaurants in major cities. You are not paying a city premium to eat here, and the experience does not ask you to dress or behave as though you are at a formal urban institution. That combination of relaxed setting and serious execution is the case for booking it.
Comparable mountain fine dining in the Austrian and Bavarian Alps includes Gourmetrestaurant Tannenhof in Sankt Anton am Arlberg and Griggeler Stuba in Lech, both of which operate in similarly lodge-inflected environments with serious kitchen credentials. If you're building an itinerary around Alpine fine dining, those are your nearest peer comparisons. For the Stubai Valley specifically, Hubertusstube has no local competition at this level , see our full Neustift im Stubaital restaurants guide for the broader picture.
The restaurant operates Wednesday through Sunday, with service beginning at 6:30 PM and the kitchen running until midnight. Monday and Tuesday are dark. Given the limited weekly availability and the small size of the room, booking ahead before your trip is the sensible move , particularly during peak ski season when the valley fills and competition for tables at quality venues increases. The price tier is €€€€, which at a multi-course set menu in a hotel restaurant in Austria typically means the experience is priced in line with comparable Michelin-starred venues rather than at a resort surcharge. No phone number or website is listed in our data; contact the Hotel Jagdhof directly to secure a reservation. For where to stay in the area, our Neustift im Stubaital hotels guide covers the options. If you want to explore the broader valley before or after dinner, our experiences guide for Neustift im Stubaital is a useful starting point, and our bars guide covers where to continue the evening.
For further context on Alpine fine dining in Austria, Obauer in Werfen, Ikarus in Salzburg, and Kräuterreich by Vitus Winkler in Sankt Veit im Pongau are worth considering as part of a broader Austrian fine dining itinerary. If you're interested in classic cuisine at this level beyond Austria, KOMU in Munich and Maison Rostang in Paris are the relevant peer venues in the category. Schwarzer Adler in Hall in Tirol and Restaurant 141 by Joachim Jaud in Mieming round out the Tyrolean fine dining picture. Our Neustift im Stubaital wineries guide is available for those wanting to explore the regional wine context further, and Ois in Neufelden is worth a look if you're travelling more broadly through Upper Austria.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Hubertusstube | Classic Cuisine | HIGHLIGHTS: • 1 MICHELIN STAR 2025 • CREATIVE COOKING; A meal at the Hotel Jagdhof restaurant is all about the ingredients – the quality is fantastic. Spanning five to seven courses, the set menu composed by chef Roman Luginger, junior chef Alban Pfurtscheller and team showcases regional ingredients supplemented by some from further afield. Highlights range from aromatic smoked locally caught char to three-week-aged saddle of venison from the hotel's own hunting grounds and perfectly cooked medallions of ultra-fresh Breton lobster tail. The wine list is second to none – drawing on a wealth of expertise and a collection of 1 250 labels and around 20 000 bottles, the staff recommend the perfect pairings – there are some outstanding wines from Domaine de la Romanée-Conti and other world-class estates. The icing on the cake is the elegant interior, where handsome wood panelling imparts a welcoming warmth.; In a cosy, elegantly rustic interior featuring pale wood panelling and decorative elements, guests are served classic and regional cuisine by a professional front-of-house team. | Easy | — |
| Steirereck im Stadtpark | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Döllerer | Contemporary Austrian, Innovative | Michelin 2 Star | Unknown | — |
| Ikarus | Modern European, Creative | Michelin 2 Star | Unknown | — |
| Konstantin Filippou | Modern European, Modern Cuisine | Michelin 2 Star | Unknown | — |
| Landhaus Bacher | Austrian, Classic Cuisine | Michelin 2 Star | Unknown | — |
What to weigh when choosing between Hubertusstube and alternatives.
The room is described as elegantly rustic with pale wood panelling — formal enough to suit a Michelin-starred occasion, but rooted in an alpine hunting lodge aesthetic rather than a white-tablecloth city setting. Smart evening dress fits the context well: think collared shirts and tailored trousers rather than a lounge suit. Overly casual ski-après wear would feel out of place at a restaurant operating at this price point (€€€€).
There are no other Michelin-starred restaurants in Neustift im Stubaital itself, which makes Hubertusstube the only option at this level in the immediate valley. For comparable alpine fine dining in the broader Tyrol and Salzburg region, Döllerer in Golling and Ikarus at Hangar-7 in Salzburg both hold significant accolades and are within driving range for a dedicated dinner outing.
The venue data does not specify a bar-dining option, and the restaurant is set within Hotel Jagdhof as a formal dinner service running 6:30 PM to midnight. Given the tasting-menu format spanning five to seven courses, counter or bar seating is unlikely to be available in the same way as a casual à la carte setting. check the venue's official channels to confirm before assuming informal seating is possible.
No group capacity details are confirmed in available data. As a hotel restaurant operating a set tasting menu of five to seven courses at €€€€ pricing, larger groups should contact Hotel Jagdhof well in advance — availability for parties of six or more at a single sitting will depend on table configuration in what appears to be a small, elegantly formatted dining room.
At €€€€ with a 2025 Michelin star, the value case is solid for the format: the kitchen sources regional ingredients including venison from the hotel's own hunting grounds and Breton lobster, and the wine list runs to 1,250 labels and approximately 20,000 bottles with staff-guided pairings. For a tasting menu dinner in a ski resort village rather than a capital city, that level of kitchen ambition and cellar depth is disproportionate to the setting — which is exactly what makes it worth the price if a multi-course dinner is your goal.
Dinner is the only option. Hubertusstube operates exclusively from 6:30 PM Wednesday through Sunday with no lunch service documented, and is closed entirely on Monday and Tuesday. Plan your visit schedule around this before booking, especially if you are staying in the Stubaital for a short ski trip.
Yes, straightforwardly. A five-to-seven course tasting menu in an elegant alpine interior, backed by a Michelin star and a wine list of 1,250 labels, covers the fundamentals of a celebration dinner. The Wednesday-to-Sunday schedule and the relative difficulty of finding equivalent quality in the immediate area mean the restaurant tends to carry occasion-dining weight by default for guests staying in the valley.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.