The story
Post Stub'n in St Anton am Arlberg anchors its menus around seasonal Austrian mountain cuisine. Chef Tobias Stadler guides the kitchen alongside sous chef Jan Schmid and maître Heimo Niederhammer, delivering a steady stream of regional plates that earned the venue a solid 13 point rating from Gault&Millau in 2026. The team balances tradition with precise technique, ensuring every course meets a clear standard of execution. Diners may select from a comprehensive half board plan or a dedicated multi course selection, with staff coordinating each transition.
The menu leans heavily on alpine ingredients sourced from surrounding valleys and local waters. Brook trout appears paired with crisp Nashi pear slices and a robust celery purée, though the vegetable note occasionally overshadows the fish. Venison loin receives a protective hazelnut crust that seals in moisture while adding texture. This approach to Alpine cooking prioritizes ingredient quality over elaborate presentation, allowing natural sweetness and smoke to carry each bite.
Guests gather in a comfortable gaststube that sits inside a building recognized as the first hotel in St. Anton. Traditional timber framing and carved wooden elements define the space, reflecting generations of local craftsmanship. The layout encourages conversation while keeping sightlines open toward the kitchen pass. Warm lighting and sturdy furniture create a grounded environment suited to extended meals and unhurried service.
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In the cozy dining room of the gourmet restaurant, guests can choose between half-board or a multi-course menu with a matching wine pairing. We opt for the à la carte selection and begin with a brown trout served with Nashi pear and celery puree, whose intense flavor somewhat overpowers the delicate aromas of the fish. Information regarding the trout's origin is missing, and unfortunately, the service staff cannot provide any details on this. Conversely, the venison loin with hazelnut crust impresses: the meat is tender, and the accompanying sides are finely coordinated. The Salmon Rouge, however, turned out a bit dry, with the degree of doneness not being optimal. This year, the restaurant continues to hold its own with just under two Hauben – a solid performance with room for improvement regarding details and service. Address Walter-Schuler-Weg 2 6580 St. Anton am Arlberg Austria Contact 05446 22130 info@hotel-post.co.at https://www.hotel-post.co.at/ Opening Hours Wed–Mon 11:30–13:45 and 18:30–21:00 Team Tobias Stadler Chef Jan Schmid Sous Chef Heimo Niederhammer Maître d'
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