The story
Perched at 2,085 metres above St Anton am Arlberg, the Verwallstube serves refined Alpine cuisine at one of Europe’s highest elevations. Founder Manfred Fahrner established the operation in 1990, and he continues to host guests alongside his son Stefan. Chef Matthias Weinhuber now directs the culinary program alongside souschef Dominik Zangerl and maitre d’ Sabrina Jäger. Their approach relies on continuity, with many staff members having stayed with the restaurant for years.
Appetizers often begin with Arlberger Spitz dressed simply with Tuscan olive oil from the Sassicaia estate. The Kaspressknödelsuppe follows as a benchmark example of traditional preparation, featuring house-made cheese dumplings suspended in a clear consommé. Main courses highlight precise heat control, such as turbot cooked gently on the bone to preserve texture. This consistent execution of Alpine cuisine regularly secures a fifteen out of twenty rating from Gault & Millau.
Guests arrive by gondola to find a space designed for winter warmth and unobstructed valley views. Thursday evenings feature candlelight dinners accompanied by live piano music before the group descends smoothly into town. The wine program offers rotating open selections alongside a deeper cellar focused on provenance. Every element supports the core promise of authentic Alpine cuisine without unnecessary complexity.
Recognition
Ambience
Details
History
Founded in 1990 by Manfred Fahrner, Die Verwallstube has been one of the top addresses on the Arlberg since its inception. Alpine cuisine and a distinctive ambiance at an altitude of over 2,000 meters blend beautifully here. The kitchen impresses with its consistency, as does the well-coordinated team that has remained loyal to the establishment for many years. To start: an Arlberger Spitz, accompanied by Tuscan olive oil from the Sassicaia estate – a clear statement regarding origin and standards. The cheese press dumpling soup sets the benchmark: dumplings exactly as they should be, served in a proper consommé. Many mountain hut operators could take a lesson from this. After a short wait, the main course arrives: sole, cooked perfectly bone-in. An excellent base ingredient prepared with great skill – France sends its regards. The dessert, a mountain cheese espuma with fig ragout, is pleasing – a touch more acidity might perhaps add a bit more tension. The wine cellar surprises with depth and variety; the wines by the glass change weekly but cannot quite match the quality of the bottled selections. With heavy hearts, one leaves this place of pleasure and hospitality once again, heading back down to the valley. Address: Kandaharweg 9, 6580 St. Anton am Arlberg, Austria Contact: +43 5446 2352 510 | verwallstube@abbag.com | https://www.verwallstube.at/ Opening hours: Daily 11:30 AM – 3:00 PM Team: Matthias Weinhuber, Head Chef; Dominik Zangerl, Sous Chef; Sabrina Jäger, Maître d'
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