The story
In the quiet village of Stuben am Arlberg, just outside St Anton, Chef Joshua Leise runs a restaurant that feels more like an invitation than a reservation. The space is intimate, the kitchen open, and the focus is squarely on the plate.
Leise’s cooking is rooted in modern cuisine, with a clear Alpine sensibility. The menu changes with the seasons, drawing on ingredients from the surrounding mountains and valleys. Each dish is built around precision and clarity—no unnecessary flourishes, just technique and taste working in concert. The restaurant’s Michelin Recommended status, awarded in 2026, reflects this steady, confident approach.
The atmosphere is understated. Wood and stone echo the landscape outside. The small dining room allows for direct interaction with the chef and his team, who present each course with quiet enthusiasm. It’s the kind of place where you come for the food, not the fuss.
For those seeking a refined taste of the Arlberg, Chef’s Table by Joshua Leise offers a genuinely personal take on modern cuisine—one that respects its surroundings and lets the ingredients speak.
Recognition
Details
History
Wow, what a start! Joshua Leise only took over the gastronomy at the Stubener Hotel Mondschein at the beginning of last winter season: the Stuben, the restaurant for the hotel's half-board guests, and indeed the Chef's Table. This very table is a substantial oval wooden table located right next to the kitchen – seating about eight people. The menu is thoroughly impressive. It begins with two small welcomes from the kitchen. One of these welcomes is a taco with sturgeon tartare. A good indicator of where the evening's journey is headed. The bite has everything a proper culinary overture needs. A touch of crunch, a bit of tangy freshness, while the sturgeon itself brings a hint of complexity and depth. And yes, it tastes great too. The (Zuger) char floats in a delicately spicy chili broth, preceded by a caviar course that somehow recalls Witzigmann. Beet jelly, horseradish ice cream. The sturgeon dumplings (roughly gnocchi-sized) are full of flavor and have a magical texture. A textbook comfort course. The "Cordon bleu" arrives as a breaded roll, stuffed with red cabbage and mature alpine cheese. The meat comes from Styrian Bresse Gauloise chicken. The latter also makes an appearance during the main course, where Leise combines perfectly fried thigh pieces with radish. All in all, one of the year's pleasant surprises. Address: Hannes-Schneider-Promenade 9, 6762 Stuben/Arlberg, Austria Contact: 05582 511 | tischreservierung@mondschein.com | https://www.mondschein.com/ Opening Hours: Fri–Mon 19:00–23:00 Team: Joshua Leise, Chef
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