Jagdstube

The story

Jagdstube See: Refined Alpine Cuisine in the Paznaun Valley

The Chef and His Kitchen

Jagdstube sits above the village of See, serving a refined modern Alpine cuisine that balances local tradition with careful technique. Chef René Zangerl inherited the kitchen from Gustav Jantscher after fifteen years working alongside him as his second in command. He applies that same disciplined approach to a menu where heritage ingredients meet contemporary plating. Guests enter a space defined by natural light and clean wooden surfaces, keeping the attention firmly on the plates.

Wild Game and House Breeding

The kitchen builds its menu around animals sourced directly from its own hunts and pastures. A smoked trout waffle layered with caviar opens the meal, followed by roasted chamois back accompanied by baked egg yolk, rose hip berries, and spruce oil. Venison loin arrives with warm medlars and miniature mushroom dumplings, while a whole quail prepared through baking, braising, and gyoza wrapping demonstrates precise heat management. This direct supply chain guarantees that every serving of Alpine cooking maintains a sharp regional identity.

Alpine Atmosphere and Hospitality

Host Rudolf Schuchter leads the evening service at the adjacent Hermanns Kitchen venue, connecting relaxed chalet comfort with structured tasting formats. Large windows frame the surrounding peaks without requiring ornate furnishings, allowing the mountain environment to sit quietly behind each course. A focused wine selection and a separate dessert station complete the progression. The latest Gault&Millau score confirms how reliably this team converts high-altitude sourcing into consistent dining.