Hospiz Alm

The story

Hospiz Alm in St Anton am Arlberg: Alpine Gourmet Dining

The Kitchen and Its Chefs

Hospiz Alm in St Anton am Arlberg brings a grounded approach to mountain cuisine under the guidance of chefs David Kurz and Sebastian Unterberger. Their kitchen balances traditional Alpine techniques with subtle international influences. Open flames play a central role in how proteins are prepared, while vegetable preparations often feature unexpected spice combinations. Recent recognition from Gault&Millau highlights their consistent execution across every service.

Signature Plates

Seasonal menus shift between coastal seafood and hearty regional cuts, keeping the Alpine cuisine distinctly seasonal. Roasted cauliflower arrives with fresh mandarin segments, toasted almonds, and coriander leaves. Evening guests often choose the chef’s bouillabaisse, which pairs Skrei cod with handmade lobster and mussel tortellini. Simple preparations let high quality ingredients carry the flavor profile.

Cellar and Sweets

Sweet finishes lean toward familiar comfort with refined execution. A coffee crème brûlée receives a dusting of Machaeis berries and seasonal red fruits. The cellar holds one of Austria’s broadest selections, allowing staff to pair dry whites or robust reds with every course. Attention to detail extends to the table, where a constant supply of filtered water keeps guests comfortable throughout the meal.

A Rustic Gathering Space

The space transitions easily from a bright daytime meeting point to an intimate evening venue. Exposed timber and stone walls create a relaxed environment that never feels formal. Warm lighting settles over wooden tables as afternoon crowds thin out. Regulars appreciate the unhurried rhythm that lets conversations stretch across multiple courses. This steady commitment defines the local mountain cuisine tradition.