The story
Stüva in Ischgl presents a disciplined approach to modern cuisine where Chef Benjamin Parth focuses on precision and product quality. Parth built his career training in renowned establishments before returning to lead the kitchen at his parents' hotel. He rejects heavy starch sides in favor of deep, textured sauces that balance power without weight. A signature starter pairs lake trout with gentian foam, establishing a clear link to the local terroir early in the meal.
South African langoustine appears as a tartare served with sour cream and caviar, demonstrating structural precision. Hummer arrives with yuzu and Granny Smith apple to introduce bright acidity, while carabinero meets a Szegediner goulash broth for an unexpected flavor combination. Sole cooked with Madeira jus and summer truffle showcases technical control alongside fresh ingredients. Wagyu beef rounds out the savory courses with morchels and a thyme jus, confirming the kitchen's standing within European fine-dining.
The dining room blends alpine materials with clean lines, featuring old wood surfaces that ground the space. Sarah Parth directs service as maitre d'hôtel and curates wines from the extensive cellar. Cheese cart duties fall to affineur Bernard Antony, ensuring expert maturation until service. The finale features raspberry with hazelnut espuma and dark chocolate mousse accompanied by spice orange sorbet, completing a menu where modern cuisine meets meticulous execution.
Recognition
Details
History
Those who tour the world's top restaurants as children develop not only a trained palate but also a sure instinct for excellent ingredients. But to belong to the top tier oneself requires more: talent, discipline – and great mentors. Benjamin Parth's remarkable career is built on all of this. Trained at renowned establishments both domestically and abroad, he now counts himself among the elite of the European fine-dining scene with the Stüva in his parents' hotel in Ischgl. Guests dine in an alpine-modern ambiance featuring reclaimed wood and clean lines. Parth cooks uncompromisingly modern and focused – primarily using fish and crustaceans from the world's best fishing grounds. He consciously omits filling side dishes; instead, his sauces shine with depth, texture, and a balanced interplay of flavors – powerful, yet never heavy. To start, a tribute to home: Arctic char with gentian foam, a signature dish that is instantly recognizable. Then it gets more international: tartare from South African langoustine with sour cream and caviar, precisely calibrated in both structure and aroma. Lobster with yuzu and Granny Smith apple introduces fruity acidity, technically flawless and perfectly balanced in taste. Parth serves the Carabinero prawn with a Szeged goulash broth – an unusual but certainly exciting pairing. The sole served with Madeira jus, mashed artichokes, and summer truffle is phenomenal, and the turbot with avocado and tarragon jus is equally delightful: clear, fresh, nuanced. The sole meat course features Wagyu, reduced to its essentials and skillfully highlighted with morel and thyme jus. Before dessert, the cheese trolley curated by affineur Bernard Antony is brought out – worth the trip alone. For the sweet finale, a showcase of pastry artistry: raspberry with hazelnut espuma and a dark chocolate mousse with spiced orange sorbet take center stage – composed with mastery and precision, just like the entire menu. The service, led by sommelier Sarah Parth, is attentive and knowledgeable, accompanying each dish with expertly chosen selections from a well-stocked wine cellar. Address: Dorfstraße 73, 6561 Ischgl, Austria | Contact: 05444 52 75 | info@yscla.at | https://www.yscla.at/ | Opening Hours: Tue–Sun 18:30–19:30; Summer schedule varies | Season: Early May–Early July and Early September–End of November 2026 | Team: Benjamin Parth, Chef · Chef of the Year 2019 | Sarah Parth, Maître d'
