The story
Chef Erkan Cakir directs the kitchen at ULLRS WINE & DINE in St Anton am Arlberg, where fine dining cuisine relies on exact technique rather than theatrical flair. Exceptional raw materials form the absolute foundation of every plate served here. This disciplined approach to sourcing and preparation secured both a Michelin star and a 14.5 point Gault & Millau rating for the establishment. Sous-chef Peter Horvath and maitre d' Thomas Mohr coordinate the evening flow to match the pacing of the kitchen.
The house cuisine balances rare ocean catches alongside refined alpine staples. Black sea bass harvested from Antarctic waters arrives paired with crisp sea grapes, while a delicate crustacean essence accompanies a King Crab taco. Diners frequently order the precisely seared turbot resting in a truffle vin jaune sauce, followed by Yuna chocolate infused with local honey.
Guests enter a space that deliberately avoids traditional Alpine décor in favor of clean Nordic lines. Warm timber, rough stone, and heavy wool textiles ground the interior against the high altitude environment. Floor-to-ceiling glass panels maintain visual connection to the surrounding peaks while preserving an intimate indoor atmosphere. The layout separates the casual lobby bar from the formal tasting room, allowing visitors to relax near the ski lifts without leaving the culinary experience behind.
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The proprietor warmly welcomes us and seats us in the hotel's bistro. Unfortunately, the lounge where fine dining usually takes place is not open this evening. We are recommended the gourmet surprise menu, and we are not disappointed! Even the amuse-bouche, a Balfego bluefin tuna, shows where the culinary journey is headed: noble, partly rare base ingredients are presented on the plate with near-perfect craftsmanship. Thus, the Glacier 51, a black sea bass caught in Antarctic waters, is a rarity and, combined with the served sea grapes, is simply poetic. This is followed by a perfect crustacean essence with a taco filled with king crab. After a lamb sweetbread that is delicious in both flavor and texture comes the star of the evening: a perfectly seared turbot with a truffle vin jaune sauce. The truffle might be slightly too dominant for the delicate fish. The Yuna chocolate with beekeeper's honey and the subsequent petits fours provide a spectacular finishing touch and showcase what pastry artistry can achieve. Address: Alte Arlbergstraße 2, 6580 St. Anton am Arlberg, Austria Contact: 05446 35200, eat@ullrhaus.at, https://www.ullrhaus.at/ Opening hours: Wed–Sun 18:30–24:00; variable Team: Erkan Cakir, Chef; Peter Horvath, Sous Chef; Thomas Mohr, Maître d'
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