Ötztaler Stube
Sölden, Austria
⭐1 Star
The Experience
From Michelin Guide
This restaurant in the Hotel Das Central has bags of character! Gorgeous Swiss pine panelling and furnishings create a warm and cosy atmosphere and exude a sense of tradition. The kitchen team prepares a set menu comprising five or seven courses, with a vegetarian version also available on request. The dishes draw on modern influences to showcase regional culinary tradition, featuring locally sourced ingredients such as Längenfeld salmon trout or fallow deer from Sölden. The dedicated front-of-house team provides courteous service and wine recommendations from over 30 000 bottles stored in the cellar!
Unique Things
From Visitor Experiences
Culinary Setting in a 55-Year-Old Swiss Stone Pine Parlour
Ötztaler Stube is uniquely housed in a charming, historic Swiss stone pine lounge that is 55 years old, creating an intimate and earthy ambiance that connects diners to the alpine environment while enjoying modern cuisine.Fusion of Alpine Roots with International Flair
The restaurant creatively blends traditional Tyrolean cuisine with international influences, offering a modern and artistic interpretation of regional dishes, reflecting both strong local roots and global culinary trends.Leadership by Chef Stefan Speiser with a Focus on Modern Traditionalism
The Michelin-starred kitchen is led by Chef Stefan Speiser, who returned to his culinary roots at Ötztaler Stube and is recognized as one of Austria’s best chefs. He emphasizes a modern, creative approach to traditional cuisine, supported by sous-chef Julia Gutenbrunner, enhancing the restaurant’s innovative yet grounded culinary identity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ötztaler Stube in Sölden are:
Längenfeld salmon trout: This locally sourced fish is a highlight of the regional culinary tradition showcased at the restaurant. It is used in modern dishes that blend tradition with innovation, emphasizing freshness and local provenance.
Fallow deer from Sölden: Another key local ingredient, fallow deer represents the alpine game specialty of the region. It is featured in refined dishes that reflect the mountainous environment and seasonal availability.
Swiss pine (wood ambiance): While not an edible ingredient, the Swiss pine panelling and furnishings create a warm, traditional atmosphere that complements the culinary experience, enhancing the rustic yet sophisticated identity of the restaurant.
These ingredients are significant because they root the menu firmly in the Ötztal region's natural bounty, combining local alpine produce with modern culinary techniques to create a distinctive gourmet experience. The restaurant offers a set menu with 5 or 7 courses, often including these key regional products, highlighting their quality and seasonality.