Montafoner Stube

The story

Montafoner Stube in Gargellen, Organic Austrian Cuisine | WattAFork

The chef and the kitchen

Montafoner Stube sits high in Gargellen, where Chef Zdenek Čepera anchors his cooking in the Rhomberg family's organic farm. Cows graze on the Platina Alp, and lambs roam freely, providing meat that Čepera ages himself before processing every cut from nose to tail. He gathers porcini and chanterelles during kitchen breaks, while local hunters deliver fresh venison from the Vergaldner valley. This direct access to ingredients shapes an Austrian kitchen defined by honest craftsmanship and regional loyalty.

Flavors of the valley

Dishes reflect this mountain terroir, featuring an intense ragout made from Gargellen deer served with Serviettenknödel, red cabbage, and cranberries. The menu also highlights Arctic char sourced from ponds above the Ramschwag ruin, prepared with horseradish foam and kernel oil, or a classic Wiener Schnitzel described as soft as butter. Guests often start with crispy baguette and dips followed by the Böhmische Kulajda, while a Madrisa-Burger showcases the reliable quality of the house-raised beef. Each plate balances traditional Alpine comfort with subtle international touches, such as the Asian-inspired Arctic char fillet.

A century of hospitality

The restaurant thrives within Hotel Madrisa, a heritage-protected building managed by the Rhomberg family for four generations. Art Nouveau rooms and artistic woodwork frame the dining space, creating a welcoming atmosphere where the warmth of the mountains meets refined hospitality. This commitment to sustainable enjoyment earned the kitchen a Gault & Millau 13 points rating, recognizing the consistent execution of dishes like the Entrecôte "Cafe de Paris" and the rich Lammbeuschel. Evenings conclude with light touches like a Yellow Gentian sorbet, rounding out a meal rooted in the landscape and the family's long-standing values.