The story
Settle into the Paznaunerstube in Ischgl and you will quickly notice how modern Tyrolean cuisine has evolved here. Martin Sieberer leads the kitchen alongside his brothers Thomas and Michael, steering the operation toward a noticeably lighter style. Their work earned them Kitchen of the Year honors in 2000, a milestone that still informs every dish. The menu favors careful layering over heavy tradition, letting local produce dictate the pacing.
The meal begins with five delicate starters arranged alongside a selection of five distinct butters, fresh sourdough, and olive oil. One signature creation mimics a fly agaric mushroom using biological goose liver for the cap and a savory mushroom mousse for the stem. Shrimp sourced from the Carabinero fishery appears paired with subtle carrot notes, while slow roasted Tyrolean veal rests beside braised cuts for contrasting tenderness. French pigeon follows with a wild garlic semolina flan, demonstrating how contemporary Alpine cooking respects regional roots while embracing restraint.
Sweet courses abandon traditional pastry forms in favor of sculpted compositions that play with texture and temperature. A recent finale features a lingonberry and dark chocolate confection shaped like a field potato, finished with a crisp verbena sorbet. Guests often linger for the rolling cart of handmade pralines that brings the evening to a close. Plating remains deliberately airy, prioritizing visual clarity over dense garnishes.
The restaurant occupies a quiet corner of the Trofana Royal resort, a property established in 1996 by Johann von der Thannen and now guided by his descendants. Rooms and suites scale up to over one hundred square meters, each designed to remove friction from the guest experience. Staff members operate with a measured pace that emphasizes availability over urgency. This unhurried rhythm extends into the dining room, where service aligns with the broader philosophy of giving guests actual breathing room between the peaks of the Silvretta range.
Recognition
Ambience
Details
History
A winter without a visit to the legendary Paznaunerstube would be incomplete. First things first: The Sieberer cuisine has become even lighter! The first five greetings from the kitchen are served as culinary treasures. And stylishly presented, for example, as sheep cheese mousse balls with a rhubarb hat. Culinary haute couture, so to speak. As a place setting, a potpourri of five types of butter, sourdough bread, and olive oil on the side. The menu then begins immediately with a house signature dish: “Fly Agaric” crafted from organic goose liver (cap) and mushroom mousse (stem). This pairs exceptionally well with a perfectly prepared Carabinero shrimp featuring carrot notes. The Tyrolean veal, roasted and braised (cheek), is something you would want served more often, just like the breast and leg of French pigeon with wild garlic semolina flan. The sweet finale is also a major production: “False Violetta Potato from the Field” – a creation of cranberry mousse and Manjari chocolate – accompanied by verbena sorbet and the legendary praline cart. Address: Dorfstraße 95, 6561 Ischgl, Austria. Contact: 05444 600, office@trofana.at, https://www.trofana.at/. Opening Hours: Mon–Sat 7–9 PM. Team: Martin Sieberer, Thomas & Michael Sieberer. Chef · Cook of the Year 2000.
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