The story
BOU4 is the fine dining room of Hotel Jägerhof at Hauptstraße 52 in Zams, Landeck, Austria. Its modern French kitchen earned 15 points from Gault&Millau for 2026.
Christoph Gschwendtner leads the kitchen, and he is well known in the Upper Tyrol. The menu is rewritten regularly, so the courses change from week to week. Cheese comes from Bernard Antony in France and chocolate from Felchlin in Switzerland, with other produce sourced from further afield.
Octopus and red mullet arrive with mildly spicy chorizo, smoked paprika and piquillo peppers, finished with a rich rouille. The menu has also included Breton lobster and an oriental lamb stew with couscous. Dessert is either a chocolate creation made with Felchlin couverture or a cheese selection from Antony.
The dining room has one room and four tables, which keeps the evening quiet and unhurried. Wine pairings are matched to each menu, and an alcohol-free pairing is also available. The restaurant was included in the Michelin Guide 2026.
Recognition
Ambience
Details
History
The Jägerhof in Zams has long been a reliable destination for fine dining. Now, with the elegant lounge Bou4, the establishment is venturing into entirely new territory. Head chef Christoph Gschwendtner has been appointed, certainly no stranger to the Upper Tyrol region. The menu is suitably ambitious, and the execution matches. Here are a few highlights from the menu: Gschwendtner pairs octopus and red mullet with mildly spicy chorizo, smoked paprika, and piquillo peppers, rounding out the dish with a rich, velvety rouille that you won't find better even in southern France. Next up is Breton lobster, followed by an oriental lamb stew with couscous, and to finish, either a creative chocolate dessert featuring Felchlin couverture or a selection of cheeses from Antony. Or both. Address: Hauptstraße 52, 6511 Zams, Austria Contact: 05442 62642 info@jaegerhof-zams.at https://www.jaegerhof-zams.at/ Team: Christoph Gschwendtner, Chef
Location
Facebook
Instagram