The story
Sitting 950 metres above sea level on a plateau in the Chiemgau Alps, the Frasdorfer Hütte has long been a place of memories. In May 2022 it reopened as STUBN, carefully renovated by architect Philipp Moeller and his team at BAND Architektur. The result is a design that blends rustic charm with contemporary comfort, welcoming guests for lunch and dinner alike.
The kitchen is led by Markus Erbach and his team. Their menu follows the rhythm of nature, changing weekly to reflect what is best at that moment. Produce comes from trusted farmers and the restaurant’s own land and forestry – a philosophy of mindful stewardship that runs through everything they do. This is Alpine cuisine, modern and unpretentious, where each dish showcases the region’s finest ingredients.
At lunch on weekends, a set menu of three or four courses is offered, while the à la carte selection includes lighter dishes, Brotzeit, and coffee and cake. In the evening, from Thursday to Sunday, guests can choose from the à la carte menu or opt for the chef’s selection of four to six courses. Recent dishes have included Renken-Matjes with apple and Rösti, Oberwildenrieder Kalb with Bärlauch and egg yolk, and a delicate Saibling with leek and potato. For dessert, a Brombeere with milk and Tonkabohne is a fine finish.
The restaurant’s commitment to quality and place has been recognised with a Michelin Recommended award, a mark of the skilful, ingredient-led cooking found here. Whether you come for a midday meal after a hike or a long evening dinner, STUBN offers an experience rooted in the alpine landscape and its seasons.
Recognition
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Details
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