The story
At the Geniesserstube im Alpenhof in Tux, head chef Maximilian Stock anchors his modern Tyrolean cuisine in the immediate landscape. The Dengg family has welcomed guests across four generations, building a foundation where short supply chains dictate the menu. Stock sources beef and veal from their own Obsteig farm, while Hintertux farmers provide dairy and the village bakery supplies fresh bread. This commitment to locally grown produce shapes every plate, turning regional cuisine into a precise culinary practice.
Stock’s approach favors technical clarity over heavy tradition, allowing raw ingredients to carry the flavor. A starting course pairs delicate goldfish with ripe plums and crisp cucumber, establishing the character of this Alpine cooking. Later dishes highlight confit egg yolk layered with wild porcini, bitter greens, and shaved white truffle. The main course arrives as a barbecued short rib resting on mustard cream and a rich walnut beurre blanc, showcasing exact temperature control.
The intimate dining room sits comfortably within the larger hotel structure, keeping the experience accessible despite Michelin and Gault&Millau rankings. Sommelier Klaus Dengg Jr. curates a cellar of roughly 140 wines to accompany the meals, drawing equally from Austrian vineyards and international regions. Guests frequently note how the family personally greets visitors at the door, making the accolades feel like a natural extension of genuine hospitality rather than a rigid standard.
Recognition
Ambience
Details
History
The hesitation to step into a separate (gourmet) lounge in a hotel nestled in the Tyrolean valleys may be partly justified. At the Alpenhof, however, that barrier is low, as the young owner welcomes guests in person. The menu is crafted by Max Stock. To begin with: if a menu were judged solely by the signature touches from the kitchen, it would undoubtedly rank among the finest in the country. The meal opens with a duet featuring gold trout, paired with plum and cucumber. Next up: confit egg yolk, porcini mushrooms, bitter greens, and white truffle – what a match! This course immediately hits the comfort zone. The BBQ short rib with mustard cream and walnut beurre blanc is also nearly flawless in terms of texture, flavor, and presentation. Indeed, Max Stock’s menus consistently bear a distinctly personal touch: they are meticulously crafted and precisely executed, yet never compromise on flavor. Spectacular dining in a cozy little room! Address: Hintertux 750, 6293 Tux, Austria Contact: 05287 8550 | info@alpenhof.at | https://www.alpenhof.at/ Opening Hours: Wed–Sat 18:30–20:00 (flexible) Team: Maximilian Stock, Chef
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