Hubertusstube

• Unique Parlour Charm and Alpine Haute Cuisine: Hubertusstube is a toque-awarded restaurant that combines elegant Alpine flair with haute cuisine, offering delicate creations deeply rooted in the cuisine of the Alps and Stubai tradition, enhanced by international influences. This blend creates a gastronomic journey that invigorates the senses and delights the soul, making the dining experience more than just a meal but a curated sensory journey.

• Authentic Tyrolean Style with Personal Service: The restaurant is located within the family-driven Relais & Châteaux SPA hotel Jagdhof and features authentic Tyrolean craftsmanship in its interior decoration. Waitresses serve in stylish dirndl dresses, and the atmosphere is characterized by warmth, friendliness, and a family-driven charm that enhances the personal guest experience, distinguishing it from more conventional fine dining settings.

• Exceptional Wine Collection and Pairings: Hubertusstube boasts top references from Burgundy and Bordeaux, including the unique Château Mouton Rothschild collection. The restaurant offers exclusive wine pairings that complement the local Austrian produce and culinary creations, providing a refined ‘dine and wine’ experience at a high level.

The most honored or signature ingredients at the Michelin-starred restaurant Hubertusstube in Neustift im Stubaital reflect its strong commitment to local Tyrolean and seasonal produce, often sourced from its own farm and game preserve. Key ingredients include:

• Venison and game: Sourced from the restaurant's own hunting grounds, venison is a highlight, typically served as a saddle of venison with cabbage, layered potato cake, and intense jus, showcasing the purity and depth of local game flavors.

• Prime lamb: Also raised on their own farm, lamb features prominently, emphasizing the restaurant's farm-to-table philosophy and connection to Tyrolean culinary traditions.

• Fresh local fish: Examples include Stubaier Arctic char and grilled brill fish, often paired with seasonal vegetables and refined sauces like beurre blanc or red wine sauce, reflecting the alpine region's freshwater bounty.

• Seasonal vegetables and herbs: Kohlrabi, savoy cabbage, pumpkin ragout, and herbs from around the world complement the dishes, adding freshness and complexity while respecting local terroir.

• Specialty ingredients in desserts: Valrhona chocolate, calamansi orange, black currant, and marinated spiced plum are used to craft refined desserts that balance local fruit and international flavors.

These ingredients are significant as they embody the restaurant's philosophy of classic, pure cuisine rooted in Austrian and Tyrolean traditions, elevated by meticulous craftsmanship and seasonal awareness, creating a refined Alpine gourmet experience.