The story
Paznaunerstube, at Dorfstraße 95 in Ischgl, is a Tyrolean fine dining restaurant inside the Trofana Royal hotel. Gault&Millau awarded it 18 points in 2026, and the Alpine kitchen has become lighter and more precise under the Sieberer family.
Martin Sieberer cooks alongside his sons Thomas and Michael, and the three of them share the stove. The meal opens with a series of small greetings from the kitchen, such as sheep cheese mousse balls with a rhubarb hat. Martin Sieberer is also listed as Cook of the Year 2000.
The menu starts with a house signature, "Fly Agaric", made from organic goose liver shaped as a cap over a mushroom mousse stem. Other dishes described by Gault&Millau include Carabinero shrimp with carrot notes, Tyrolean veal cheek, and French pigeon with wild garlic semolina flan. Winter brings the Royal Menu, while summer offers only the à la carte menu, which also features Paznaun young lamb and Tyrolean Schlutzkrapfen. The sweet finale includes a praline cart.
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Details
History
Three members of the Sieberer family are working at the stove: father Martin and his two sons Thomas and Michael, who are handling things with growing mastery "in father's kitchen". Respect! The à la carte menu at the Heimatbühne now complements the Royal Menu at the Paznaunerstube during winter. In summer, only the à la carte menu is offered. Following the baked Alpine suckling pig praline and the salmon and wild garlic sandwich comes the elaborate table setting, eel under a smoke bell with buttermilk sauce, mouth-watering Tyrolean Schlutzkrapfen served in a "tool box", and a small portion of Beuschel made from Paznaun young lamb. Superb! The Paznaun young lamb, gratinated and prepared as a perfectly cooked lamb crown or lamb chops, along with Irish stew served in a mini pepper, is a highlight! For the finale: "The Sweet Temptation" – a small tasting of all desserts. Wow! Address: Dorfstraße 95, 6561 Ischgl, Austria. Contact: 05444 600, office@trofana.at, https://www.trofana-royal.at/. Opening hours: Mon–Sat 7–9 PM, June and Oct. 2026. Team: Martin Sieberer, Thomas & Michael Sieberer, Chefs.
A winter without a visit to the legendary Paznaunerstube would be incomplete. First things first: The Sieberer cuisine has become even lighter! The first five greetings from the kitchen are served as culinary treasures. And stylishly presented, for example, as sheep cheese mousse balls with a rhubarb hat. Culinary haute couture, so to speak. As a place setting, a potpourri of five types of butter, sourdough bread, and olive oil on the side. The menu then begins immediately with a house signature dish: “Fly Agaric” crafted from organic goose liver (cap) and mushroom mousse (stem). This pairs exceptionally well with a perfectly prepared Carabinero shrimp featuring carrot notes. The Tyrolean veal, roasted and braised (cheek), is something you would want served more often, just like the breast and leg of French pigeon with wild garlic semolina flan. The sweet finale is also a major production: “False Violetta Potato from the Field” – a creation of cranberry mousse and Manjari chocolate – accompanied by verbena sorbet and the legendary praline cart. Address: Dorfstraße 95, 6561 Ischgl, Austria. Contact: 05444 600, office@trofana.at, https://www.trofana.at/. Opening Hours: Mon–Sat 7–9 PM. Team: Martin Sieberer, Thomas & Michael Sieberer. Chef · Cook of the Year 2000.
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