Restaurant 141 by Joachim Jaud
Mieming, Austria
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⭐2 Stars
The Experience
From Michelin Guide
Part of the renowned Alpenresort Schwarz, this chic, modern restaurant is housed in the old main building, which dates back to 1694. Joachim Jaud, who hails from nearby Telfs, completed his training here. After honing his skills at top-flight establishments, he returned to become head chef in April 2024. He and his small team serve up a creative seasonal set menu comprising five or seven courses. His dishes, skilfully pared down to the essentials, attest to a subtle touch and are full of expression. He is a chef who uses only top-notch ingredients, some sourced locally. There is a fine selection of wines, including numerous organic options and some rare gems. The waitstaff are very friendly, attentive and adept. In case you were wondering, the 141 in the restaurant's name simply refers to the address of the resort. Alongside the wonderful food, there is an extensive range of amenities for spa-goers, holidaymakers and golfers.
Unique Things
From Visitor Experiences
1. Personal Engagement of Chef Joachim Jaud
Joachim Jaud personally comes to the table for almost every course, creating a direct and intimate dining experience that is uncommon in many Michelin-starred restaurants.
2. Fusion of Austrian, Japanese, and French Influences
The cuisine at Restaurant 141 uniquely combines traditional Austrian cuisine with Japanese and French culinary influences, resulting in a distinctive and innovative menu.
3. Location within Alpenresort Schwarz with Seasonal Set Menus
The restaurant is situated inside the Alpenresort Schwarz in Obermieming and offers a creative seasonal set menu with options of five or seven courses, emphasizing modernity and seasonal creativity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-star Restaurant 141 by Joachim Jaud in Mieming are characterized by their top-notch quality and local sourcing, reflecting the chef's creative and seasonal cuisine approach. Key ingredients include:
Locally sourced seasonal produce: Chef Joachim Jaud emphasizes using only the highest quality ingredients, many of which are sourced locally from the Tirol region. This ensures freshness and supports regional producers, integral to the restaurant's creative seasonal set menus.
Veal: Featured in signature dishes such as veal with yuzu kosho, this ingredient combines local traditional meat with an international flavor accent, showcasing the chef's skill in blending regional and global influences.
Scallops: Used in refined dishes like scallop with Buddha's hand lemon, scallops represent the restaurant's focus on delicate, high-quality seafood paired with aromatic citrus to elevate the dining experience.
Rare and organic wines: While not a food ingredient, the restaurant's fine selection of wines, including numerous organic options and rare gems, complements the dishes and highlights the emphasis on quality and sustainability.
These ingredients are significant as they embody the restaurant’s philosophy of pared-down, expressive dishes that highlight the essence of each component, with a strong commitment to seasonality and local sourcing. The use of specialty items like yuzu kosho and Buddha's hand lemon adds a creative and modern twist to traditional alpine cuisine.