The story
At the Fuxbau in St Anton am Arlberg, Chef Markus Gitterle treats Alpine cuisine as a direct conversation with the surrounding peaks. He began developing the menu with Tobias Schöpf in 2015 and assumed full kitchen leadership in 2022. His cooking favors bright, botanical vegetable preparations while keeping robust cuts of meat and fresh water fish firmly on the roster. This Alpine cuisine philosophy strips away unnecessary complexity, letting the local terroir dictate every season change.
The dinner rotation shifts constantly, though certain valley staples remain reliable anchors. Aged game ham arrives alongside smoked eel and toasted hazelnuts, preceded by pine vinegar macarons layered with goat cheese cream. Crayfish foam soup frequently opens the meal, offering a smooth contrast to seared trout fillets. Later courses showcase handmade pasta coated in rich wild ragù, finished with melting alpine cheese, while traditional beuschel finds new life beside golden brioche dumplings.
Owner Johann Lassnig constructed the dining hall to sit quietly within the village fabric, wrapping the structure in weathered timber shingles and raw stone. Expansive glazing dissolves the boundary between the wooden interior and the snow-dusted paths outside. The floor plan avoids rigid formality, encouraging visitors to linger over long conversations. Maitre Sandra Köbler shapes the service rhythm to match this unhurried environment, prioritizing steady presence over scripted rituals.
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The restaurant is one of the locals' favorite spots. What's the secret to its success? Exceptional quality – and that in a relaxed setting. The philosophy behind the Alpine-inspired cuisine is best explained right from the start with the amuse-bouche and place setting: pine vinegar macarons with goat cheese cream, smoked eel, salted hazelnuts, and cembra nut oil, homemade chamois ham, and morel essence with juniper oil. Served with such simplicity yet confidence. This approach brings you swiftly to the culinary summit. It's well worth checking out the daily specials. The crayfish foam soup with trout fillet delights right from the start of the meal. Next come sweetbread with brioche dumpling slice, homemade pasta with wild ragù and alpine cheese on top, veal butter schnitzel with Périgord truffle, and yogurt ice cream with "vanilla foam fruits". Address: Dorfstraße 22, 6762 Stuben/Arlberg, Austria. Contact: 05582 301 884 00, servus@restaurant-fuxbau.at, https://www.restaurant-fuxbau.at/. Opening hours: Wed–Sun 11:30–14:30 and 18:00–21:00. See homepage. Team: Markus Gitterle (Chef), Sandra Köbler (Maitre d').
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