The story
Alpin Gourmet Stube in St Anton am Arlberg delivers contemporary Alpine cuisine under the direction of Michelin-starred chef Paul Markovics. Markovics has built a reputation for precise technique and seasonal sourcing across his five to six course menus. His approach earned seventeen points from Gault Millau this year, placing him among the most respected voices in Tyrolean cooking. Sous chef Dominik Baumgartner supports the brigade with careful attention to plating and timing.
The tasting menu shifts with local harvests while reflecting a broader Austrian kitchen philosophy. A tomato variety showcase demonstrates careful layering of textures and acidity before moving toward freshwater and river specialties. Freshwater options include steamed prawns, salmon trout, and sturgeon served alongside a tender young goat dish with Jerusalem artichoke mille-feuille and peach. Guests often finish with a crisp pineapple tartlet balanced by sake and shiso miso glaze.
The family founded this property in 1966 and three generations now manage the operation. The dining space blends modern alpine architecture with warm timber accents and large windows framing valley views. A certified sommelière curates a well-stocked cellar that pairs naturally with the evolving menu. The adjacent lounge maintains a cultivated bar culture where guests can order à carte selections before dinner.
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History
Head chef Paul Markovics has developed over the past few years into one of the best and simultaneously most interesting masters of his craft in Tyrol. The Alpin Gourmet Stube at Hotel Gletscherblick is no longer a hidden gem, but has now become one of the finest examples of excellent cuisine in Tyrol. The recently tasted menu resembles a thrilling ride through a world of flavors. After a potpourri of small delicacies to start, the "tomato variety" becomes a showcase piece of Markovics' culinary talent. It hardly gets better than that. From the category of "water delicacies," perfectly cooked prawns, salmon trout, and a wonderfully prepared sturgeon dish are served. For the main course, I recommend the juicy young goat, accompanied by a Jerusalem artichoke mille-feuille and peach. Wow! The sweet finale also impresses, including a "farewell greeting" in the form of a tender-crispy pineapple tartlette with sake and salty-sweet shiso-miso flavor. Solid wine selection, confident hand in the pairing. Address: St. Jakober Dorfstraße 35, 6580 St. Anton am Arlberg, Austria. Contact: 05446 32 85, info@hotel-gletscherblick.at, https://www.hotel-gletscherblick.at/. Opening hours: Tue–Sat 19:00–21:00. Mid-April to mid-June and mid-September to early December 2026. Team: Paul Markovics, Chef; Dominik Baumgartner, Sous-Chef.
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