The story
Weinstube in Ischgl presents Austrian classics and Mediterranean dishes within the luxury framework of the Schlosshotel. Chef Daniela Wille oversees a kitchen focused on balanced flavors and precise technique. A marinated green leaf salad with radish and cress arrives crisp and bright. Fried flounder pairs with potatoes, spinach, and a chive white wine sauce. Homemade tagliolini tossed with Périgord truffle provides an earthy, rich course. Starters like a white tomato soup with mozzarella and basil show the same aromatic finesse. The menu bridges regional traditions with Mediterranean elements. This level of preparation has earned the restaurant 13 points from Gault&Millau and two Hauben.
The dining room features a simple yet tasteful design that keeps attention on the food. Located in the five-star property of Tirol, the space offers a composed atmosphere for guests visiting Ischgl. Service proves friendly and competent, ensuring comfort throughout the evening. The layout feels unpretentious, allowing the cuisine and wine list to remain the focal point. This approach supports a relaxed dining experience that fits the alpine destination.
An excellent wine selection accompanies the menu, providing pairings that enhance the meal's character. Desserts offer distinct endings to the dining sequence. A lemon sorbet infused with vodka delivers sharp citrus acidity. A Cointreau chocolate praline follows with aromatic orange notes and a smooth texture. These sweets round out the service and highlight the restaurant's attention to detail.
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The restaurant is located in the luxurious castle hotel and features a simple yet tasteful design. The friendly and competent service ensures a cozy atmosphere from the very beginning. Alongside classics of Austrian cuisine, the menu features fine Mediterranean dishes. The marinated green leaf salad with radishes and cress as a starter is fresh, while the "white tomato soup" with mozzarella and basil is aromatic and delicate. The homemade tagliolini with Périgord truffle are well-balanced in flavor, and the pan-fried turbot with sautéed potatoes and spinach is rounded off by a chive-white wine sauce. For dessert, we choose a refreshing lemon sorbet with vodka and a Cointreau chocolate praline with a wonderful orange aroma. The excellent wine selection leaves nothing to be desired. Address: Dorfstraße 85, 6561 Ischgl, Austria. Contact: 05444 5633, office@schlosshotel-ischgl.com, https://www.schlosshotel-ischgl.com/. Opening hours: Daily 12:00–22:00. Team: Michael Fritsche & Patrick Raaß, Chef: Daniela Wille, Maître d'.
The elegant manor house dining room is a stroke of luck for the town, as it complements Ischgl’s outstanding gourmet scene with a rustic take on haute cuisine à la Lyonnaise style. Following a delicious wild boar rillettes, the ray wing on roasted artichokes with a magnificent lobster bisque serves as the first of several culinary exclamation points. Also highly recommended is the lukewarm ox tail terrine with truffle jus and silky-soft goose liver risotto. For the first fish course, you can enjoy the finest catch from Pacific waters: hamachi (yellowtail) served three ways – tartare, sashimi, cured – and elevated with a Kaluga caviar selection. The crispy potato rösti stuffed with rock lobster tartare belongs in the "Swiss masterclass" category. Other mouth-watering highlights include the bone-in sole pan-fried with "Robuchon-style mashed potatoes" and poultry jus featuring salted lemon notes (!), as well as the lamb served over a delicate ragout of lamb heart and tongue. The quark soufflé to conclude the menu is an absolute must. Address: Dorfstraße 85, 6561 Ischgl, Austria Contact: 05444 56 33 | office@schlosshotel-ischgl.com | https://www.schlosshotel-ischgl.com/ Opening Hours: Friday–Tuesday 17:00–21:30 Early May to early July 2026 Team: Patrick Raaß, Chef | Daniela Wille, Maître d'
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