The story
The Hubertusstube in Neustift im Stubaital delivers refined Austrian cuisine through the hands of Roman Luginger, who assumed control of the kitchen this past spring. His background as a certified master butcher informs a menu built on precise technique and regional sourcing. Guests receive their dinner directly from the chef, who frames each plate as a respectful nod to the area’s forest and waterways. This culinary philosophy grounds the entire operation in tangible craft rather than fleeting trends.
Local waters supply the Stubaier Quellsaibling, which appears alongside rich Périgord foie gras and imported Breton lobster. Rabbit filled tortelli follow, accompanied by seared turbot and a pan roasted French duck breast. Luginger balances these substantial proteins with bright accents of orange, tamarind, and yuzu. The citrus threads cut through the richness while keeping the focus firmly on sustainable Tyrolean cooking.
The dining space maintains a comfortably rustic character, offering terrace seating that overlooks the Stubaier mountain range. Behind the scenes, a vaulted wine cellar stores roughly twenty thousand bottles across twelve hundred varieties. Sommelier Philipp Loimayer guides selections from an extensive list featuring four hundred Austrian labels. These pairings align precisely with the Gault Millau recognition, reinforcing why this Alpine kitchen sets a new standard for gourmet cuisine.
Recognition
Ambience
Details
History
After an aperitif on the terrace of the Jagdhof with views of the Stubai Alps, the evening continues in the rustic and cozy Hubertus lounge. Since April 2025, Roman Luginger has been responsible for the culinary finesse as the new head chef, bringing modern gourmet cuisine to the alpine atmosphere of comfort. The trained kitchen and master butcher personally presents his menu, conceived as a carefully measured homage to the "High Hunt". As hunted or caught protagonists, local delicacies such as Stubai spring brook trout, along with fine specialties like Périgord foie gras and Breton lobster, grace the table. Further courses feature rabbit tortellini, turbot, and French wild duck breast. Alongside French influences, a subtle interplay of citrus aromas, ranging from orange to tamarind and yuzu, leaves a lasting impression. The excellent wine list offers a perfect pairing for each dish and is expertly recommended by the friendly service staff. Address: Scheibe 44, 6167 Neustift im Stubaital, Austria. Contact: Armin Pfurtscheller, 05226 2666, mail@hotel-jagdhof.at, https://www.hotel-jagdhof.at/. Opening Hours: Sat, Sun, Mon 19:00–22:30. Team: Karlheinz Jonak Maître/Senior Waiter, Philipp Loimayer Sommelier/Wine Steward, Alban Pfurtscheller Head Chef.
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