Restaurant in Sölden, Austria
Sölden's one serious dinner. Book it.
A Michelin-starred dining room inside Hotel Das Central, Ötztaler Stube is Sölden's strongest case for a proper occasion dinner. The set menu (five or seven courses) draws on locally sourced Tyrolean ingredients, including Längenfeld salmon trout and Sölden fallow deer, backed by a cellar of over 30,000 bottles. Open Thursday to Saturday only, so book well ahead.
If you are skiing in Sölden and want one genuinely serious dinner, Ötztaler Stube is where to book it. A Michelin-starred restaurant inside Hotel Das Central, it delivers a level of kitchen ambition and room warmth that is rare in an alpine resort setting. The format is a set menu of five or seven courses, rooted in regional Tyrolean ingredients and shaped by modern technique, with a cellar of over 30,000 bottles behind the wine pairings. For a special occasion dinner in Sölden, nothing else in town competes on this specific combination of credential and comfort.
Book Ötztaler Stube for a milestone dinner with a partner, a post-ski celebration with a small group, or any occasion where you want the meal to be the event rather than an afterthought to the mountain day. The five-course menu gives you a strong experience without overcommitting; the seven-course version is for guests who want the full arc. A vegetarian set menu is available on request, which makes this a workable choice for mixed-diet groups, provided you flag the requirement when booking. This is not a casual drop-in: the format, the price tier, and the limited service nights all point toward deliberate, occasion-driven dining.
The dining room is panelled in Swiss pine throughout, and the effect is genuinely warm rather than decorative. This is the kind of interior that earns its atmosphere through material and proportion rather than styling, and it suits a long dinner well. The front-of-house team is noted in the Michelin citation for courteous, attentive service and for the quality of wine guidance they offer from the cellar. For a special occasion, that combination of considered room and capable service matters as much as what arrives on the plate.
The kitchen draws on locally sourced ingredients with regional specificity: Längenfeld salmon trout and fallow deer from Sölden appear in the menu as anchors for the regional identity the kitchen is working within. The approach is modern in technique but the sourcing is deliberately local, which gives the tasting menu a sense of place that generic alpine fine dining often lacks. This is the kind of food that reflects where you are rather than where the chef trained, and in a ski resort context, that is a meaningful distinction.
Ötztaler Stube opens Thursday through Saturday from 6:30 PM to 9:00 PM. It is closed Monday, Tuesday, Sunday, and Wednesday, which significantly narrows your booking window across a typical ski week. If your trip runs Sunday to Friday, you have two evenings at most to work with, and often just one. Plan around this early. The restaurant sits inside Hotel Das Central at Auweg 3, 6450 Sölden, so hotel guests have the obvious logistical advantage, but the room is open to outside diners as well. Given the Michelin star, the limited weekly hours, and the small scale of the room, booking difficulty is high: reserve as early as possible, particularly for Friday and Saturday nights during peak winter season.
The wine program deserves specific mention for guests who care about it. With over 30,000 bottles in the cellar, the list is substantial by any measure, and the front-of-house team is equipped to guide you through it. For a seven-course dinner, leaning on a sommelier-led pairing is the practical move; it removes the friction of choosing from a large list and typically produces better results course by course than selecting by the bottle.
A Michelin star in a ski resort is not uncommon across the Alps, but the combination of a strong regional sourcing philosophy, an extensive cellar, and a room with genuine character puts Ötztaler Stube in better company than most hotel restaurants at altitude. Within Austria, the benchmark for regional modern cuisine is set by restaurants like Steirereck im Stadtpark in Vienna, Döllerer in Golling an der Salzach, and Obauer in Werfen. Ötztaler Stube does not claim that tier, but it punches above what you would expect from a resort restaurant, and for guests who are not driving to a destination specifically for dinner, that matters. Closer geographically, Griggeler Stuba in Lech and Schwarzer Adler in Hall in Tirol operate in a comparable alpine fine dining register, and both are worth knowing if your Austrian itinerary extends beyond Sölden. For modern cuisine at a comparable level but in an urban setting, Senns in Salzburg is the logical reference point.
Internationally, if you are comparing the format of a tasting-menu restaurant inside a luxury alpine hotel, Maison Lameloise in Chagny operates on a similar model at a higher star count, and Frantzén in Stockholm represents what the format looks like when pushed to its ceiling. Ötztaler Stube is not in that conversation, but knowing where it sits helps calibrate expectations: this is confident one-star cooking in a room that earns its own recommendation, not a consolation option for guests who could not get elsewhere.
Reserve directly through Hotel Das Central. Given the four-night-per-week service schedule and strong seasonal demand during the ski season, treat this as a hard booking: lock in your date before you arrive in Sölden, not after. Walk-ins are not a realistic strategy here. For more dining options across the resort, see our full Sölden restaurants guide. If you are planning the wider trip, our Sölden hotels guide, bars guide, and experiences guide cover the rest of the stay.
| Venue | Price | Value |
|---|---|---|
| Ötztaler Stube | €€€€ | — |
| AD VINUM | €€€€ | — |
| ice Q | €€€ | — |
| Black Sheep | €€€€ | — |
What to weigh when choosing between Ötztaler Stube and alternatives.
Yes — it is probably the strongest case for a special occasion dinner in Sölden. The Michelin star (2024), Swiss pine dining room, and five- or seven-course set menu give the evening a clear sense of occasion without requiring you to travel to Innsbruck or beyond. It suits couples and small groups better than large parties, and the Thu–Sat service window means you need to plan your ski trip around it, not the other way around.
The kitchen runs a set menu only — five or seven courses — so there is no à la carte selection to navigate. The menu draws on regional sourcing, with ingredients such as Längenfeld salmon trout and fallow deer from Sölden appearing in the Michelin guide description. A vegetarian version is available on request, so flag that when booking if needed.
Small groups are feasible, but the restaurant operates with a focused front-of-house team and a set menu format, which suits intimate dinners more than large celebrations. If you are bringing more than four or five people, contact Hotel Das Central directly when reserving to confirm capacity and any private dining options — the venue database does not specify a maximum group size.
At €€€€ pricing with a Michelin star and a cellar of over 30,000 bottles, the value case is solid for what it is: a serious tasting menu in a ski resort. If you want à la carte flexibility or a shorter, cheaper meal, it is not the right fit. But for one high-quality dinner anchored in regional Austrian produce during a ski trip, it justifies the spend against comparable Alpine fine dining options.
There is no bar-seating option documented for Ötztaler Stube. The format is a set tasting menu in a formal dining room, not a drop-in counter experience. For a more casual drink or lighter bite in Sölden, you would need to look elsewhere in the hotel or around the resort.
ice Q is the most direct comparison for occasion dining in Sölden — a glacier-top restaurant with dramatic mountain views and a similarly elevated price point, though without the Michelin recognition. AD VINUM skews toward wine-focused dining and suits guests who want depth on the bottle list to lead the experience. Black Sheep positions itself as the more relaxed, approachable option if you want a good dinner without the full tasting-menu commitment.
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