The story
Ötztaler Stube in Sölden channels over fifty years of mountain hospitality into a refined dining room inside Hotel Das Central. Here, Chef de Cuisine Stefan Speiser practices a distinct form of Alpine cuisine that balances regional roots with global techniques. The Gault&Millau guide recently awarded the venue seventeen points for its deliberate blend of traditional alpine cooking with international aromas. Speiser and sous chef Julia Gutenbrunner approach each plate as a structured dialogue between local produce and distant flavors.
Guests typically navigate five or seven course menus that showcase precise temperature control and layered seasoning. An opening dim sum arrives alongside coffee kombucha and a crisp shiso roll, establishing a playful tone before the main progression. The paprika dashi served with wild skrei earns particular praise for balancing maritime freshness with earthy spice notes. Heirloom lamb from the Ötztal valley appears twice, resting beside a rich potato and butter mash that echoes classic French technique.
The dining space has hosted visitors since 1969, maintaining a steady presence through shifting culinary trends. Hostess Angelika Falkner oversees the front of house operations while maitre d’ Marcel Altmann ensures every service runs without friction. Warm wood tones and soft lighting create a grounded environment that contrasts with the sharp peaks visible beyond the windows. This enduring location continues to attract serious travelers who book months ahead for seasonal mountain fare.
Recognition
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At the gourmet restaurant Ötztaler Stube in Hotel Das Central, Alpine cuisine takes center stage, complemented by non-Alpine delicacies and flavors. The team led by head chef Stefan Speiser is making a culinary statement in the valley! To start, guests are served dim sum with coffee kombucha, accompanied by a crispy shiso roll and sake beurre blanc as an amuse-bouche. The pork tenderloin, elegantly scattered across the plate, has serious addictive potential. The skrei cod with paprika dashi is another highlight, with the flavor of the paprika dashi truly deserving the label "world-class." The Ötztal mountain lamb, served in two courses, is so exceptional that one would gladly have it on the menu again and again. It is paired with a masterfully prepared "50:50 purée" (roughly half potatoes and half butter). French "purée god" Joël Robuchon sends his regards from heaven. Hats off! Just the outstandingly curated wine cellar alone would be worth the trip. Tip: The renowned establishment organizes the prestigious annual wine event "Wein am Berg." Address: Auweg 3, 6450 Sölden, Austria. Contact: 05254 22 60, info@central-soelden.com, https://www.central-soelden.com/kulinarik/gourmet-und-wein/oetztaler-stube.html/. Opening Hours: Wed–Sat 18:30–21:00. Team: Stefan Speiser, Head Chef; Julia Gutenbrunner, Sous Chef; Marcel Altmann, Maître d'.
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