The story
Raffl’s Eat Art in St Anton am Arlberg anchors its Tyrolean cuisine around an open hearth that draws diners straight into the kitchen. Chef Ewald Köstenberger leads the brigade alongside sous chefs Anjo Pegel and Alasdair Mulvey, treating heat control as a precise discipline rather than a backdrop. This focus on flame cooked proteins earned the establishment a fifteen point rating from Gault&Millau for 2026. Critics note how the kitchen balances rustic warmth with deliberate plating techniques.
The menu prioritises local sourcing through cuts like Tiroler Weiderind and Pitztaler Hirschkalb, which carry robust mineral notes from high altitude grazing. Seafood arrives prepared with equal restraint, as seen in hand dived scallops paired with guanciale and celery root. A seasonal vegetable course often features charred leek served alongside earthy potatoes and dark beer reductions. These combinations reflect a careful approach to Alpine cuisine that respects ingredient provenance.
Dining rooms blend ancient timber beams with vibrant paintings and scattered vintage objects from previous decades. The layout encourages conversation while maintaining clear sightlines toward the central fireplace. Staff members operate with quiet efficiency, adjusting lighting and table settings to match the evening pace. Visitors frequently comment on how the gallery style surroundings keep attention firmly on the food.
Recognition
Details
History
Wood, fire, coziness, and an appreciation for art: These four elements of Tyrolean hospitality form a masterful symbiosis at "Raffl's Eat Art" in the St. Antoner Hof in St. Anton am Arlberg. This is accompanied by a certain dim, atmospheric lighting that makes both the vibrant paintings on the walls and the menu slightly difficult to decipher. Thus, the focus naturally falls on what truly matters: the open fire in the center of the room and, of course, the exceptional cuisine. The kitchen primarily serves meat dishes and regional specialties. Exquisitely prepared Tyrolean pasture-raised beef and Pitztal young red deer are served on your plates against this extraordinary backdrop. Following the house's expert wine recommendations goes without saying. Address: Arlbergstraße 69, 6580 St. Anton am Arlberg, Austria Contact: 05446 29 10 | hotel@antonerhof.at | https://www.raffls.com/ Opening hours: Daily 11:30 AM – 2:00 PM and 6:00 PM – 10:00 PM From early April to mid-December 2026 Team: Anjo Pegel | Chef: Ewald Köstenberger & Alasdair Mulvey | Sous-chef:
Location
Facebook
Instagram