The story
Guests seeking refined Austrian regional cuisine find their destination at Posthotel Taube in Schruns, where Chef Oliver Fleisch has recently returned to lead the kitchen. Having worked extensively along the Arlberg and in America, he now applies that experience to local produce and premium cuts. His focused methods secured a fourteen-point score from Gault&Millau. Service director Fatih Günseven complements the food with curated wine selections in the intimate cellar.
The menu highlights robust regional specialties executed with modern precision. The Montafoner Vitello arrives with pickled egg yolk and smoked trout cream, while the Gamsterrine starter features black olives stuffed with marzipan nestled beside fresh brioche. Heartier options include a consommé served with traditional bacon dumplings and a rich ragout sourced directly from the hotel’s own hunting grounds. Guests often save room for the airy spiced Kaiserschmarren paired with an apricot roast.
The property stands directly on the church square in Schruns, operating as a central gathering place since 1840. Following a three-year reconstruction completed in late 2023, the building showcases interiors designed by Marika Marte in a classic British style. Warm textures define the space, relying heavily on locally sourced wood, stone, leather, and heavy loden fabric. These elements create a grounded environment that balances historical weight with modern relaxation standards.
Recognition
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Details
History
Those who, like the opening course, serve the flawless “Montafon veal” with pickled egg yolk and smoked trout cream—meaning no tuna—are fully committed to regional cuisine. This dedication is spearheaded by head chef Oliver Fleisch, a native of the Montafon valley. Following a generous “Taube place setting,” the Gamster terrine with black olives stuffed with marzipan and brioche makes a striking first impression. The consommé featuring either bacon dumplings or baked liver dumplings also stands out as an exquisite soup delicacy. Equally exceptional is the venison ragout sourced directly from their own hunt. Already considered signature dishes of the establishment are the tomato cutlets with Riebel dumplings and the wonderfully light spelt Kaiserschmarrn served with roasted apricots and vanilla ice cream. Address: Silvrettastraße 1, 6780 Schruns, Austria. Contact: 0720 701571 | office@posthotel-taube.at | https://www.posthotel-taube.at/. Opening hours: daily 12–14 and 18–21. Team: Oliver Fleisch, Chef; Fatih Günseven, Maître.
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