Stüva

Gault&Millau — 19

Those who tour the world's top restaurants as children develop not only a trained palate but also a sure instinct for excellent ingredients. But to belong to the top tier oneself requires more: talent, discipline – and great mentors. Benjamin Parth's remarkable career is built on all of this. Trained at renowned establishments both domestically and abroad, he now counts himself among the elite of the European fine-dining scene with the Stüva in his parents' hotel in Ischgl. Guests dine in an alpine-modern ambiance featuring reclaimed wood and clean lines. Parth cooks uncompromisingly modern and focused – primarily using fish and crustaceans from the world's best fishing grounds. He consciously omits filling side dishes; instead, his sauces shine with depth, texture, and a balanced interplay of flavors – powerful, yet never heavy. To start, a tribute to home: Arctic char with gentian foam, a signature dish that is instantly recognizable. Then it gets more international: tartare from South African langoustine with sour cream and caviar, precisely calibrated in both structure and aroma. Lobster with yuzu and Granny Smith apple introduces fruity acidity, technically flawless and perfectly balanced in taste. Parth serves the Carabinero prawn with a Szeged goulash broth – an unusual but certainly exciting pairing. The sole served with Madeira jus, mashed artichokes, and summer truffle is phenomenal, and the turbot with avocado and tarragon jus is equally delightful: clear, fresh, nuanced. The sole meat course features Wagyu, reduced to its essentials and skillfully highlighted with morel and thyme jus. Before dessert, the cheese trolley curated by affineur Bernard Antony is brought out – worth the trip alone. For the sweet finale, a showcase of pastry artistry: raspberry with hazelnut espuma and a dark chocolate mousse with spiced orange sorbet take center stage – composed with mastery and precision, just like the entire menu. The service, led by sommelier Sarah Parth, is attentive and knowledgeable, accompanying each dish with expertly chosen selections from a well-stocked wine cellar. Address: Dorfstraße 73, 6561 Ischgl, Austria | Contact: 05444 52 75 | info@yscla.at | https://www.yscla.at/ | Opening Hours: Tue–Sun 18:30–19:30; Summer schedule varies | Season: Early May–Early July and Early September–End of November 2026 | Team: Benjamin Parth, Chef · Chef of the Year 2019 | Sarah Parth, Maître d'

Gault&Millau — 13.5

The modern restaurant with a lounge atmosphere and large bar stands out for its Alpine flair. The appealing menu caters to both hurried sporty tourists and fine-dining guests. However, the execution falls short of expectations. The tasty lamb's lettuce salad with bacon and potatoes is solid, and the well-seasoned carpaccio from Tyrolean beef is a success. Unfortunately, the grilled lobster was slightly over-salted, but with the garlic and chili butter, it still delivers an intense flavor experience. The grilled turbot is good, but it is served with cold french fries, green beans, and carrots. The excellent saffron sauce then once again demonstrates the potential achievable in this establishment. Address: Dorfstraße 73, 6561 Ischgl, Austria. Contact: 05444 527564, info@yscla.at, https://www.yscla.at/. Opening Hours: Mon–Sun 4 PM–11 PM. Early May to late November 2026. Team: Benjamin Parth, Chef.