The story
At Bergblick Gourmet in Fiss, Austrian cuisine follows a strictly holistic approach. Chef Luca Wille greets guests personally before detailing how the kitchen blends classic Tyrolean recipes with contemporary techniques. This disciplined setup recently earned a 14.5 point rating from Gault&Millau for its monthly rotating menus. The team structures each service around minimal waste and precise cost calculation.
Creative pairings define the current tasting progression. Beetroot shares space with earthy Jerusalem artichoke, while Japanese umeboshi introduces a bright saltiness to root vegetables. This style of regional cuisine rewards those who appreciate seasonal shifts. Pastry chef Jessica Eller balances these savory notes with carefully structured desserts.
Warm timber panels and generous windows frame the surrounding Tyrolean peaks. The Pale family has guided this establishment since 1962, shaping both the guest rooms and the dining schedule. Guests often choose the Zirbenstube, a lounge lined with fragrant stone pine wood. Maître Daniel Pale coordinates the floor service alongside sous-chef Tobias Weber.
Recognition
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History
Bergblick Gourmet is the name of the section of Hotel Bergblick where guests can enjoy a monthly rotating four- to six-course menu. Head Chef Luca Wille explains his philosophy right upon arrival: We think holistically. As little as possible is thrown away, and the pricing of the gourmet menu is tied to the half-board rate. This makes it possible to get a six-course menu for an unbeatable €75. Creative combinations such as beetroot, Jerusalem artichoke, umeboshi, and coffee pleasantly surprised us. A fantastic introduction! Address: Latschthayaweg 3, 6533 Fiss, Austria Contact: 05476 6364 info@bergblick-fiss.com https://www.bergblick-fiss.com/ Opening Hours: Wed–Sun 18:30–20:00 Team: Luca Wille, Chef; Tobias Weber, Sous-Chef; Daniel Pale, Maître d'; Jessica Eller, Pastry Chef
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