Stüva
Ischgl, Austria
⭐2 Stars
The Experience
From Michelin Guide
This fine dining restaurant in Hotel Yscla (Yscla is the Rhaeto-Romanic name for Ischgl) features a stylish blend of slick modern design and lovely wood finishings. Benjamin Parth's cuisine echoes this sleekness. With just a few components on the plate, he succeeds in creating wonderfully expressive dishes in terms of flavour. In his four- to seven-course set menu, for example, he combines perfectly fried, succulent red mullet, fine sea shell tartare and a tremendously vibrant bouillabaisse, eschewing any unnecessary frills. Only the finest ingredients are used, and his craftsmanship is second to none. Sarah Parth is the experienced front-of-house manager, and her wine recommendations are testament to her in-depth knowledge as a sommelier. Dining here is a real treat!
Unique Things
From Visitor Experiences
- Membership in "Les Grandes Tables du Monde": Stüva is a proud member of this prestigious restaurant association since 2020, highlighting its international culinary reputation.
- Gault&Millau's Highest Rating: Stüva holds the highest rating with 5 toques and 19 points in the Gault&Millau guide for 2025, marking it as one of the best restaurants globally.
- Chef Benjamin Parth's Awards: Chef Benjamin Parth has received notable awards, including being named "Gault&Millau Cook of the Year 2019" and a "Guide Michelin 25 Award Winner" in 2025.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Stüva in Ischgl, led by Chef Benjamin Parth, include:
Fresh Sole: Featured prominently in a signature dish, the fresh sole is paired with fine summer truffle and an elegant, aromatic artichoke cream. This combination highlights the purity and refinement of the fish, enhanced by the luxurious truffle and the creamy, flavorful artichoke element.
Summer Truffle: Used as a key ingredient to elevate dishes such as the fresh sole, summer truffle adds an earthy, aromatic complexity that complements the delicate flavors of the seafood.
Artichoke Cream: This elegant and aromatic cream accompanies the sole dish, providing a smooth, slightly vegetal contrast that balances the richness of the truffle and the freshness of the fish.
These ingredients reflect Chef Parth’s philosophy of using the finest components to create refined, expressive dishes that blend French classic techniques with modern, purist interpretations. The focus on quality and craftsmanship is evident in the careful pairing and preparation of these key ingredients.
Menu & Pricing
Current Offerings & Prices
Stüva's Tasting Menus
- 4-course degustation menu: €120
- 7-course degustation menu: €180
A La Carte Options
- Dorade: €44