The story
Post Stuben sits at Dorf 11 in Lech am Arlberg, where the Austrian kitchen earned 15 points in the 2026 Gault&Millau guide. The restaurant belongs to the Post hotel, a Relais & Châteaux house run by the Moosbrugger family.
Michael Volcanjsek, promoted from sous chef to head chef in 2024, leads the kitchen. The six-course gourmet menu changes with the seasons and uses only ingredients from the region. Reviewers praised the opening bites, a mango-wasabi foam and a duck liver praline, and the venison loin with juniper and cherry. À la carte dining is also possible, but the set menu shows the kitchen at its most focused.
The Post runs several dining rooms beyond the main restaurant. The Postblick is a panoramic room overlooking Lech, while the Jägerstube is furnished in a hunting-lodge style and serves a more creative menu. The Emostube offers traditional Austrian cooking and Chinese-style fondue, and the Kutscherstube is a Gasthof-style room for regional specialties. In summer, a sun terrace serves Austrian and international dishes alongside house-made cakes and strudel.
The wine list is one of the house's strongest points. Wine Spectator gave the restaurant its Best of Award of Excellence in 2009. A pairing by the glass is a good way to try the list, since a Coravin system lets the kitchen pour many bottles without opening them fully. The cellar holds around 14,000 bottles, including older vintages and classics from many regions.
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While you can certainly dine well à la carte at the Post, the true culinary artistry is showcased through the six-course, seasonally rotating gourmet menu presented by Michael Volcanjsek, who was promoted from sous chef to head chef in 2024. Reservations are highly recommended! The experience ranges from the kitchen's initial welcomes—refreshing mango-wasabi foam and classic duck liver praline—to delightful petits fours. The menu features exclusively local ingredients transformed into creative dishes (the establishment is consistently filled with international guests). Not every dish is flawless, but fortunately, the rubbery, goat cheese-stuffed gyoza wrapper served with the beet soup is merely an exception. Most dishes taste excellent, such as the firm char ceviche, the robust venison loin with juniper and cherry, or the delicate walnut crème brûlée. Be sure to order the wine pairing by the glass; thanks to the Coravin system, an excellent selection of wines is available. Address: Dorf 11, 6764 Lech am Arlberg, Austria. Contact: 05583 22 06, info@postlech.com, https://www.postlech.com/geniessen/die-restaurants/. Opening hours: Thu–Sun 18:30–20:30. Team: Michael Volcanjsek, Head Chef.
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