The story
Weinstube, the dining room of Schlosshotel Ischgl at Dorfstraße 85, 6561 Ischgl, serves Austrian and Mediterranean cooking with a French streak. Gault&Millau awarded it 17.5 points in 2026. The room sits inside the castle hotel's manor house, with a simple, tasteful design.
Chef Patrick Raaß cooks a rustic take on haute cuisine in the Lyonnaise style. The menu opens with wild boar rillettes, followed by ray wing on roasted artichokes with lobster bisque. Ox tail terrine with truffle jus and goose liver risotto come next.
Hamachi is served three ways, as tartare, sashimi and cured, with a Kaluga caviar selection. Crispy potato rösti is filled with rock lobster tartare. The meal ends with a quark soufflé, which the guide calls an absolute must.
Recognition
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The restaurant is located in the luxurious castle hotel and features a simple yet tasteful design. The friendly and competent service ensures a cozy atmosphere from the very beginning. Alongside classics of Austrian cuisine, the menu features fine Mediterranean dishes. The marinated green leaf salad with radishes and cress as a starter is fresh, while the "white tomato soup" with mozzarella and basil is aromatic and delicate. The homemade tagliolini with Périgord truffle are well-balanced in flavor, and the pan-fried turbot with sautéed potatoes and spinach is rounded off by a chive-white wine sauce. For dessert, we choose a refreshing lemon sorbet with vodka and a Cointreau chocolate praline with a wonderful orange aroma. The excellent wine selection leaves nothing to be desired. Address: Dorfstraße 85, 6561 Ischgl, Austria. Contact: 05444 5633, office@schlosshotel-ischgl.com, https://www.schlosshotel-ischgl.com/. Opening hours: Daily 12:00–22:00. Team: Michael Fritsche & Patrick Raaß, Chef: Daniela Wille, Maître d'.
The elegant manor house dining room is a stroke of luck for the town, as it complements Ischgl’s outstanding gourmet scene with a rustic take on haute cuisine à la Lyonnaise style. Following a delicious wild boar rillettes, the ray wing on roasted artichokes with a magnificent lobster bisque serves as the first of several culinary exclamation points. Also highly recommended is the lukewarm ox tail terrine with truffle jus and silky-soft goose liver risotto. For the first fish course, you can enjoy the finest catch from Pacific waters: hamachi (yellowtail) served three ways – tartare, sashimi, cured – and elevated with a Kaluga caviar selection. The crispy potato rösti stuffed with rock lobster tartare belongs in the "Swiss masterclass" category. Other mouth-watering highlights include the bone-in sole pan-fried with "Robuchon-style mashed potatoes" and poultry jus featuring salted lemon notes (!), as well as the lamb served over a delicate ragout of lamb heart and tongue. The quark soufflé to conclude the menu is an absolute must. Address: Dorfstraße 85, 6561 Ischgl, Austria Contact: 05444 56 33 | office@schlosshotel-ischgl.com | https://www.schlosshotel-ischgl.com/ Opening Hours: Friday–Tuesday 17:00–21:30 Early May to early July 2026 Team: Patrick Raaß, Chef | Daniela Wille, Maître d'
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