The story
Stubn 1972 in Kitzbühel offers refined Tirol cuisine within the Minglers Sportalm hotel. Chef Bernhard Hochkogler brings precision and imagination to a six-course gourmet menu that highlights regional ingredients sourced from local farmers. Born in Kirchberg in 1977, Hochkogler trained in Lech am Arlberg and St. Moritz before returning to lead the kitchen. His focus on attention to detail and lively flavor profiles has earned three Toques and a 15.5 rating from Gault Millau for 2026.
The tasting journey opens with trout poached in buttermilk, paired with radish and cucumber sorbet. A paprika foam soup introduces red prawn tartare, while potato pockets infused with truffle add aromatic depth. Subsequent courses include perfectly cooked cod and tender venison fillet. Dessert features yogurt, lime, and strawberry served with basil sorbet. The kitchen accommodates vegetarian preferences and allergy requirements with special preparations.
Critics describe the Stubn 1972 dining area as inviting and cozy. The beverage program centers on an extensive selection of Austrian wines, supported by notable bottles from Germany and France. Servers offer tailored wine pairings to complement the distinct notes of each dish. Guests can extend their stay with activities in the Kitzbühel Alps, including ski-in access or guided hikes through the region.
Recognition
Ambience
Details
History
The Mingler's Sportalm in Kirchberg near Kitzbühel has been a top destination for culinary holidaymakers and gourmets for 15 years. The chef personally greets guests and accompanies them through the evening with courteous and competent service. The Stubn 1972 exudes an inviting and cozy atmosphere. The wine list focuses primarily on Austrian wines, complemented by exquisite selections from Germany and France. Trout in buttermilk with radish and cucumber sorbet opens the menu with a fresh, bright acidity. This is followed by a delicate paprika foam soup with red prawn tartare, aromatic potato parcels with truffle that are slightly too soft, a perfectly cooked cod, and a tender venison fillet. The yogurt, lime, and strawberry dessert with basil sorbet brings the evening to a visually and gastronomically satisfying close. Address: Brandseitweg 26, 6365 Kirchberg in Tirol, Austria. Contact: 05357 2778, info@hotel-sportalm.at, https://www.hotel-sportalm.at/. Opening Hours: Wed–Sat 18:30–20:30. Team: Bernhard Hochkogler, Chef.
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