The story
Esskultur in St. Jakob in Haus presents a modern Tirol cuisine defined by twenty-seven-year-old Chef Sebastian Jöchl returning to his hometown. Jöchl applies experience from Tennerhof, Schalber, and Quellenhof to steer a product-focused kitchen where texture and aroma guide the preparation. His background supports precise techniques on regional ingredients, earning fifteen points from Gault&Millau.
The six-course Herzstück menu features regional dishes anchored by house-pickled Pillersee trout and X.O. Beef Beiried. Gault&Millau notes the pickled huchen balanced with sour rhubarb and bitter chard, alongside a quail roasted to juiciness with green asparagus and Hollandaise sauce. Glassy Alpine prawns appear with sweet-sour medlar, pink-cooked lamb arrives with celery puree and morels, and a light dessert rounds the meal with strawberries and dark chocolate.
Esskultur sits within the Adults Only Hotel Unterlechner, a boutique property capped at forty guests in the Kitzbüheler Alpen. The dining room offers a comfortable setting that reflects the family-run operation, with service directed by junior chef Sonja Reither and maitre Nadja Unterlechner. Jöchl adds natural touches to the table using river stones, driftwood, and spruce tip bear garlic. The kitchen opens Wednesday through Friday, ensuring regular access to authentic Austrian cooking.
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The inviting premises of Hotel Unterlechner immediately create a pleasant atmosphere. The service team, led by the junior manager, operates with friendliness and expertise. The extensive wine selection leaves nothing to be desired. The kitchen under the direction of Sebastian Jöchl presents itself as modern and product-focused, with a refined sense for texture and flavors. Even at the time of reservation, we had chosen the six-course signature menu. The starter of cured hucho is precisely accented with tart rhubarb, slightly bitter chard, and spicy radish. The quail is cooked to perfection, the meat juicy, accompanied by green asparagus and a perfect hollandaise sauce. The translucent Tyrolean alpine prawn pairs ideally with sweet-and-sour medlar and dill. The medium-rare lamb with celery purée and morels demonstrates masterful craftsmanship. A light dessert with sweet strawberries, bittersweet chocolate, and refreshing rhubarb concludes the menu brilliantly. Address: Reith 23, 6392 St. Jakob in Haus, Austria. Contact: +43 5354 88 2 91, anfrage@unterlechner.com, https://www.unterlechner.com/. Opening hours: Wed–Fri 6–9 PM, flexible. Team: Sebastian Jöchl, Chef; Sonja Reither, Sous-Chef; Nadja Unterlechner, Maître d'.
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