Wilderer Gourmetstube

The story

Wilderer Gourmetstube Pertisau: Alpine Cuisine Meets Peruvian Influence

The kitchen and its origins

At Wilderer Gourmetstube in Pertisau, Alpine cuisine takes shape under Chef Stefanie Rieser, whose time working in Peru quietly reshapes her approach to local ingredients. She builds four or seven course menus around precise pairings rather than heavy regional traditions. Her team, including sous-chef Tobias Löpchens and pastry chef Gabriela Felderer, executes dishes that let produce speak for itself. The result feels rooted in Tyrol while reaching further south.

Plate compositions and seasonal focus

The Arctic char arrives alongside green apple, fennel, dried algae, and red beet, balancing lake fish with bright acidity and earthy notes. A signature dessert channels South American roots through chicha morada, blending blue corn, pitu syrup, and passionfruit into a lingering finish. Ingredients drive every plate, so the approach to regional cuisine remains flexible. Guests typically navigate these selections through structured tasting formats rather than à la carte ordering.

Dining room and quiet recognition

The intimate gourmet space sits within the larger hotel grounds, drawing regular bookings from guests who reserve early to secure a table. This steady demand aligns with the 14.5 point rating from Gault&Millau, a score that reflects consistent execution across the service team led by maitre Istvan Sirsom. Warm lighting and compact seating keep conversations close while plates move steadily between the pass and the tables. The setting favors focused attention on the food over grand architectural statements.