The Stüva at YsclaTirol.at | Overview | Culinary

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As obscure as the name may be – one thing is crystal clear: the restaurant at Hotel-Gasthof Ischgl is one of the country’s best.

A glimpse of the dining parlors at Stüva; © Hotel Ysclaa; © Hotel Yscla

We would like to start by mentioning that the Upper Paznaun (Ischgl, and, even further away, Galtür) was mainly populated by Romansh settlers from the Swiss Engadine. In the 9th century the first pioneers made their way across mountain passes and brought with them their culture and their language. The words “Yscla” and “Stüva” refer to this Romansh heritage. As do the gray-white mineral plaster ornaments on the house’s façade.

Over the centuries was settled and molded by three different cultures: the Romansh from the south, the Walsians and Vorarlbergians from the west and the Tiroleans from the east. This unique mix of peoples and backgrounds led to a very distinct Paznaun culture which seems surprisingly “international” for such an out-of-the-way valley. With the onset of tourism in 19th century the valley started to become truly cosmopolitan and Ischgl eventually turned into an alpine stronghold in event tourism.

This short culture-historic excursion was necessary in order to explain a restaurant like the Stüva. The restaurant serves a mix of honest regional food and imaginative international compositions – with a clear focus on creative cooking. Austria’s youngest award-winning chef, Benjamin Part (21), is known for his passion for Spanish cuisine, which he thinks is the most innovative around. For Parth “the surprise element” is essential in cooking.

Despite the chef’s creativeness, the food flavors are well balanced, the textures work well together and there is always a reference to the restaurant’s Paznaun roots. Some menu highlights include: "Ravioli of Galtür Mountain Cheese with Smoked Pulpo", "Goat with a Duo of Pepper Sauces and Red Cabbage with Curd”, "Creme Catalana with Apples from Haiming", "Sauerkraut Consommé", and “Essence of Lobster with Ginger and Coriander”.

Parth’s unique menu will leave you thinking that each dish is truly the best there is and making a decision is almost overwhelming. The spectacular combinations Parth comes up with all sound so incredibly tempting that choosing just a few seems almost a sin. And if you really can’t make up your mind, there is an 8-course tasting menu that allows you to sample multiple dishes without over eating. But wait … the “Pike-Perch with Veal Head Pearl Barley (!) and Crayfish-Caper Chives” … is that included in the tasting menu?
There is no need to talk about the quality of the food and the services … stars and toques say it all. Bon appétit and heavenly dining at the Stüva!