Space 73

The story

Space 73 Ischgl: Alpine Dining with Lounge Charm in the Tyrol

The Chef and the Kitchen

Space 73 brings refined Alpine cuisine to the heart of Ischgl under the steady direction of chef Benjamin Parth. The kitchen balances precision with approachable comfort, crafting menus that satisfy both hurried skiers and diners seeking a unhurried meal. A recent Gault & Millau assessment highlighted this dual focus, awarding the venue thirteen and a half points for its consistent execution across varied service styles. The team maintains a clear philosophy of grounding bold flavors in local ingredients while keeping the pacing adaptable to mountain rhythms.

Standout Dishes

The menu leans heavily into regional produce, starting with a crisp vogerlsalat dressed with crispy speck and boiled potatoes. Carpaccio from mature Tyrolean beef arrives thinly sliced and carefully seasoned to highlight the natural sweetness of the meat. Grilled lobster draws particular attention, its rich flesh paired with a robust garlic and chili butter that leaves a lasting warmth. Even simpler preparations like grilled turbot gain depth through a vibrant saffron reduction, showing how disciplined regional cooking thrives on honest ingredients.

Room and Atmosphere

Step inside to find a layout designed around conversation rather than formality, anchored by a substantial bar that doubles as a social hub. The lounge setting softens the edges of high-altitude dining, allowing guests to linger over drinks long after the main course concludes. Warm materials and open sightlines create a relaxed backdrop where professional service never feels rigid. This deliberate blending of casual comfort and polished presentation keeps the approach to Alpine cuisine consistently accessible.