Strasserwirt Gourmetstuben

The story

Strasserwirt Gourmetstuben in Sillian: A Tyrolean Fine Dining Estate

The Kitchen and Its Philosophy

At Strasserwirt Gourmetstuben in Sillian, Tyrolean cuisine meets a strict commitment to local harvests. Chef Alexander Waldnig took over the kitchen in May 2024, building on a foundation where every dumpling and noodle arrives at the table freshly made. This dedication to regional Austrian cooking earned the property twelve points in the 2026 Gault&Millau guide. Under his direction, the menu shifts with the seasons, drawing directly from the hotel’s vegetable plots and neighboring producers.

Three Historic Rooms

Guests dine across the Blaue Ofenstube, the Ambrosiusstube, and Stube1399, spaces that preserve original architectural features while accommodating modern comfort. Sisters Astrid and Judith Bachmann purchased the estate in 2009 and spent years restoring its frescoes, stone arches, and wooden beams. Each room maintains a distinct character without sacrificing the warmth expected in East Tyrol. The layout encourages quiet conversation as staff move efficiently between the tables and the open pass.

Behind the Pass and the Table

Sous-chef Natascha Waldnig oversees the patisserie and supports evening preparations with precise attention to detail. Her background in Munich and Vienna informs the dessert program, which complements the savory courses with seasonal fruit and careful textural balance. Francesco Lops manages service and the bar, bringing a calm Italian hospitality style that aligns with the estate’s unhurried pace. The entire team coordinates around a simple schedule that runs from late afternoon until nine in the evening.