Restaurant in Obergurgl, Austria
Michelin-starred tasting menu, serious wine list.
Austria Stuben holds a Michelin star inside the Gourmet & Wine Hotel Austria at 1,930 metres, making it the most technically serious dinner in Obergurgl. Chef Verena Stattmann's <em>Paradoxon</em> tasting menu pairs regional Alpine sourcing with internationally informed technique, backed by a 1,200-label wine list. Book months ahead — covers per service are limited and demand is high during ski season.
Austria Stuben earns its Michelin star honestly. Sitting inside the Gourmet & Wine Hotel Austria at 1,930 metres, this is a small-room restaurant — a handful of covers per service , with a kitchen that punches well above what you would expect at altitude. Head chef Verena Stattmann's tasting menu, named Paradoxon, is the reason to come. The name is deliberate: the menu is built around non-classic combinations , think Carinthian salmon with raw and marinated kohlrabi and a citrus emulsion , where contrast is the technique, not the accident. If you are travelling to Obergurgl for serious eating as well as skiing, this is the address you should be prioritising.
The Paradoxon menu is where Austria Stuben separates itself from the broader Obergurgl dining scene. Stattmann's cooking is regionally grounded , Carinthian produce, Alpine sourcing , but the flavour logic is internationally informed. That tension between provenance and technique is deliberate and, based on the Michelin committee's assessment, it holds up under scrutiny. The kohlrabi preparation in the salmon course illustrates the approach: two textures of the same vegetable (raw and marinated) used to create contrast rather than comfort, anchored by a citrus emulsion that cuts across both. This is considered, composed cooking rather than crowd-pleasing mountain fare.
For explorers of Austrian fine dining, this kitchen sits in a lineage that includes Steirereck im Stadtpark in Vienna and Döllerer in Golling an der Salzach in its commitment to regional sourcing married to modern technique , though Austria Stuben operates at a much smaller, more intimate scale than either. Comparisons to alpine contemporaries like Griggeler Stuba in Lech are apt: both are hotel-anchored Michelin-starred rooms serving considered tasting menus in ski resort settings, though Griggeler Stuba operates in a slightly larger format.
The visual centrepiece is the floor-to-ceiling wood panelling , old timber that has clearly been part of the building for generations , set against a modern Alpine interior design that could easily feel forced but does not. The contrast between the aged wood and the contemporary lines reads as considered rather than decorative. With only a handful of seats per service, the room feels more like a private dining experience than a restaurant booking. That intimacy is part of the value proposition: you are not eating in a busy hotel dining room. You are eating in a small, focused space where the kitchen's attention is not divided across fifty covers.
Co-owner and sommelier Maximilian Steiner oversees a wine list of approximately 1,200 labels , a number that is serious by any standard, exceptional for a small alpine restaurant. Wine pairings are available alongside the tasting menu. Notably, the restaurant also offers non-alcoholic drink pairings designed to accompany the menu, which is a meaningful commitment at this price tier and altitude. For wine-focused travellers, the list depth here is a genuine draw and worth factoring into your booking decision. See also our full Obergurgl wineries guide for broader context on wine in the region.
Austria Stuben is hard to book. The combination of a Michelin star, a handful of covers per service, and a ski season calendar that concentrates demand into specific weeks makes this one of the more competitive reservations in the Austrian Alps. Book as soon as your travel dates are set , ideally months ahead for peak winter weeks (Christmas, New Year, late February, and early March). If you are travelling in shoulder season, availability may be slightly better, but do not assume it. The hotel connection means guests staying at the Gourmet & Wine Hotel Austria may have an advantage in securing tables, which is worth factoring into your accommodation decision if Austria Stuben is a priority.
| Detail | Austria Stuben | Gourmetstube Hochfirst | Grünerhof |
|---|---|---|---|
| Price tier | €€€€ | €€€€ | €€€ |
| Awards | Michelin 1 Star (2024) | Check Pearl page | Check Pearl page |
| Format | Set tasting menu (evening) | Set menu | Contemporary à la carte / menu |
| Capacity | Very small (handful of covers) | Small | Larger |
| Booking difficulty | Hard , book months ahead | Hard | Easier |
| Wine program | ~1,200 labels, pairing available | Check Pearl page | Check Pearl page |
| Non-alcoholic pairing | Yes | Not confirmed | Not confirmed |
For a broader view of eating and drinking in the area, see our full Obergurgl restaurants guide, our full Obergurgl bars guide, and our full Obergurgl hotels guide. For wider Austrian fine dining context, Senns in Salzburg, Obauer in Werfen, and Landhaus Bacher in Mautern an der Donau are the reference points for the country's serious regional cooking tradition. For alpine fine dining in a ski resort format at an international level, Griggeler Stuba in Lech and Schwarzer Adler in Hall in Tirol are the closest comparisons in the Tyrol region. Internationally, the combination of small-room intimacy with a technically precise tasting menu puts Austria Stuben in company with places like Jungsik in Seoul and César in New York City , different cuisines, same commitment to composed, authored cooking. Also see Restaurant 141 by Joachim Jaud in Mieming for another Tyrolean fine dining option worth considering on a broader Alpine itinerary. Full regional context is available in our full Obergurgl experiences guide.
Book if: you want a Michelin-starred tasting menu experience in Obergurgl, you care about wine depth, or you are combining a ski trip with serious eating and want the leading kitchen in the village. The small room, the authored menu format, and the 1,200-bottle wine list make this the right choice for food-and-wine travellers who treat the dinner reservation as part of the destination, not an afterthought. Do not book if you want flexibility, à la carte choice, or a casual après-ski atmosphere , this is an evening tasting menu format in a focused, quiet room.
Yes, it is one of the stronger special occasion options in Obergurgl. The Michelin star, the small-room intimacy, the authored tasting menu format, and the 1,200-label wine list all point toward a dinner that feels considered rather than generic. The €€€€ pricing is appropriate for a milestone meal. For anniversaries or milestone dinners where the experience needs to feel genuinely personal rather than just expensive, the handful-of-covers format works in your favour.
At the €€€€ tier, Austria Stuben delivers a Michelin-starred tasting menu with serious wine depth at altitude , that is a reasonable exchange. The comparison point is Gourmetstube Hochfirst, which matches the price tier. Austria Stuben's differentiation is the intimacy of the room and Stattmann's distinctly authored menu philosophy. If you are paying €€€€ for fine dining in a ski resort, this is where the money is leading directed in Obergurgl.
The set menu format means dietary restrictions require advance communication. Contact the restaurant directly before booking to confirm what can be accommodated. A tasting menu kitchen at this level can typically adjust with enough notice, but do not assume flexibility without asking first , particularly for complex restrictions.
Book as early as possible , ideally months ahead for peak ski season weeks. The Michelin star combined with a very small cover count makes this one of the harder reservations in the Austrian Alps during winter. Christmas week, New Year, and late February are the hardest periods. Staying at the Gourmet & Wine Hotel Austria may improve your chances of securing a table.
Possible, but the €€€€ tasting menu format makes solo dining expensive, and the very small room means a solo seat may be harder to secure than a table for two. If solo fine dining is your preference, confirm with the restaurant that a single cover is available before planning around it. The intimate room could work well for a solo food traveller who wants a focused, quiet evening.
Yes, if the Paradoxon format appeals to you: a kitchen-led set menu built around deliberate contrast and regional sourcing, backed by a Michelin star and a deep wine list. It is not worth it if you prefer flexibility or want to choose your own dishes. The menu is the product here , there is no meaningful à la carte alternative at dinner.
Gourmetstube Hochfirst matches the price tier at €€€€ and is the most direct peer comparison for a serious fine dining evening. Grünerhof steps down to €€€ and is the better option if you want contemporary cooking without the full tasting menu commitment or price. See our full Obergurgl restaurants guide for further options.
Smart casual is the safe call. A Michelin-starred hotel restaurant in the Austrian Alps at this price tier expects guests to dress for dinner , ski clothes are not appropriate. Jacket optional for men, but neat, polished clothing is expected. Confirm with the restaurant directly if you are uncertain, as dress expectations can vary by season.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Austria Stuben | Contemporary | €€€€ | This stylish little restaurant in the Gourmet & Wine Hotel Austria set at an altitude of 1 930m only has space for a handful of diners per service. In the modern-Alpine interior, high-calibre design meets beautiful old floor-to-ceiling wood panelling. The kitchen follows its own philosophy: the cuisine is close to nature and regionally sourced yet open to international influences. Carinthian-born head chef Verena Stattmann proposes a fine dining set menu in the evening – this is where she gives free rein to her passion for cooking, which is reflected not least in the distinctiveness of her cuisine. The menu name "Paradoxon" is a nod to the deliberate contrast of non-classic combinations, such as Carinthian salmon with raw and marinated kohlrabi and a velvety citrus emulsion. The attentive and professional service team is overseen by co-owner and sommelier Maximilian Steiner, who has a roughly 1 200-strong selection of wines at his fingertips. In addition to various wine pairings, there are also interesting non-alcoholic drinks designed to accompany the set menu.; Michelin 1 Star (2024) | Hard | — |
| Grünerhof | Contemporary | €€€ | Unknown | — | |
| Gourmetstube Hochfirst | Contemporary | €€€€ | Unknown | — | |
| Gourmet & Wine Hotel Austria | Unknown | — |
A quick look at how Austria Stuben measures up.
Yes — it is one of the most considered dinner experiences in the Austrian Alps at this altitude. The Michelin-starred Paradoxon set menu, a wine list of roughly 1,200 labels overseen by co-owner sommelier Maximilian Steiner, and a small-room format all make this a strong choice for a celebratory dinner. Book well ahead: covers per service are limited, and the ski season compresses demand sharply.
At the €€€€ price point, Austria Stuben delivers a Michelin-starred tasting menu at 1,930 metres — that combination is rare and the credentials are documented. If a fine-dining set menu format suits you and you care about wine depth, the value is defensible. If you want à la carte flexibility or a more casual dinner, the price-to-format fit is weaker.
The venue data does not specify dietary restriction policies. Given that Austria Stuben runs a set menu format under chef Verena Stattmann with a defined menu philosophy (Paradoxon), it is worth contacting the restaurant directly before booking if you have significant dietary requirements — a tasting menu kitchen at this level will typically accommodate with advance notice, but confirmation is on you.
Book the moment your ski trip dates are confirmed. Austria Stuben holds only a handful of covers per service, carries a Michelin star, and operates within a defined ski season window — that combination means availability disappears fast. Last-minute bookings in peak season are unlikely to work.
The small-room format and set menu structure make solo dining logistically straightforward, and the professional service team noted in the Michelin citation suggests solo diners are handled with care. That said, the €€€€ price point and tasting menu format mean solo dining here is a deliberate commitment — go in knowing what you are signing up for rather than treating it as a casual solo dinner stop.
Yes, if a chef-led set menu is your format. The Paradoxon menu is the entire point of dining here: Carinthian-born chef Verena Stattmann uses it to pursue regionally sourced cooking with international influences and deliberately non-classic combinations. There is no à la carte option, so if you want to order freely, this is not the right venue.
Gourmetstube Hochfirst is the closest peer — also operating at a high standard in the Obergurgl area and worth comparing on availability and format before committing. Grünerhof is a reasonable option if you want a more relaxed dinner without the tasting menu commitment. For wine depth specifically, Austria Stuben's 1,200-label list is hard to match locally.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
