Ad Vinum

The story

Ad Vinum Sölden: Regional Alpine Cuisine in the Ötztal Valley

The kitchen and its philosophy

Ad Vinum in Sölden anchors a distinctly regional approach to Austrian alpine cuisine. Under Chef Marcus Grüner, the kitchen treats the Ötztal valley as both pantry and inspiration, sourcing directly from local farmers and hunters. The culinary team updates its tasting menu every month to reflect what nature currently offers. This strict adherence to seasonality means that dairy products, cured meats, and wild game flow through the pass only when they reach peak freshness.

Seasonal plates and alpine ingredients

Early courses often highlight river fish, such as trout paired with black radish, green apple, and toasted shüttelbrot crumbs. Main events typically shift toward slow-cooked cuts like calf cheek served alongside roasted cheek pieces, parsnips, and curly kale. Venison and pike perch appear on rotating menus, always prepared to let the primary ingredient speak. Independent guides have consistently praised how this regional cooking balances precise technique with unpretentious flavor.

The modern alpine interior and wine cellar

The dining space sits within the Chalet Resort Sölden collection, featuring clean lines and contemporary wooden finishes that soften the mountain setting. Behind the main room, more than eight thousand bottles rest in climate-controlled racks. Staff members guide guests through Austrian vintages that mirror the terroir of their meals.