The story
Chef Theodoros Alexis steers the plant-based alpine cuisine at Johannesstübli, where vegetables take center stage. The menu treats elaborate sides as primary courses, featuring a spinach fricassee paired with set egg-lemon foam or an herb pesto risotto enriched with mandarins and kale chips. Meat and fish appear only as optional additions to these plant-driven foundations. A sous-vide monkfish or duck breast can accompany the meal, yet the kitchen's heart remains rooted in botanical creativity.
The restaurant operates within the Goldener Berg's commitment to organic and regional sourcing. Dishes emphasize seasonal produce, drawing from local farms while adhering to strict environmental standards. Guests might encounter alkaline vegan selections that shift between menus, ensuring variety without compromising on flavor depth. This vegetarian fine dining concept rewards guests with dishes where sides rival traditional mains, earning a 15-point rating from Gault & Millau.
Maître Bruno guides diners through the wine list, pairing selections carefully with each course. His recommendations complement the precision of the kitchen, which includes sous-chef Nickolas Douvaras and pastry chef Andriana Vyziraki. The service reflects the hotel's holistic ethos, fostering a calm and attentive environment. Diners enjoy a seamless experience where every detail supports the focus on quality and balance.
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Even under head chef Theodoros Alexis, the vegetarian focus continues to take center stage in the Johannisstübli's culinary offerings. He refers to it as "plant-based alpine cuisine," which accurately captures its essence. Given the meticulous preparation and the fact that the so-called side dishes tasted even more exquisite on our last visit—such as the harmonious spinach fricassee with set egg-lemon foam, or the herb pesto risotto with mandarins and crunchy kale chips—it is entirely understandable that they serve as the main courses, while fish and meat (a wonderful sous-vide monkfish, a succulent duck breast) merely appear as "add-ons." The attentive maître, Mr. Bruno, expertly recommends wines that pair perfectly with each dish. Address: Oberlech 117, 6764 Lech am Arlberg, Austria Contact: 05583 22 0 50 | happy@goldenerberg.at | https://www.goldenerberg.at/ Opening Hours: Wed–Mon 19:00–21:30 Team: Theodoros Alexis (Head Chef), Nickolas Douvaras (Sous Chef), Andriana Vyziraki (Pastry Chef)
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