The story
Chef's Table by Joshua Leise, at Stuben 9 in Stuben am Arlberg (St Anton am Arlberg), serves modern cuisine inside Hotel Mondschein. Gault&Millau gave it 17 points in 2026.
The setting is a substantial oval wooden table right next to the kitchen, seating about eight. Joshua Leise took over the hotel's gastronomy, which also includes Stuben, the restaurant for half-board guests. Michelin lists the Chef's Table as Recommended for 2026.
The menu opens with two small welcomes. One is a taco of sturgeon tartare with crunch, a tangy edge and some depth from the fish. A Zuger char follows in a lightly spicy chili broth, after a caviar course with beet jelly and horseradish ice cream. The sturgeon dumplings, roughly gnocchi-sized, are full of flavor.
The "Cordon bleu" comes as a breaded roll stuffed with red cabbage and mature alpine cheese. The meat is Styrian Bresse Gauloise chicken, which returns in the main course as fried thigh pieces with radish.
Recognition
Details
History
Wow, what a start! Joshua Leise only took over the gastronomy at the Stubener Hotel Mondschein at the beginning of last winter season: the Stuben, the restaurant for the hotel's half-board guests, and indeed the Chef's Table. This very table is a substantial oval wooden table located right next to the kitchen – seating about eight people. The menu is thoroughly impressive. It begins with two small welcomes from the kitchen. One of these welcomes is a taco with sturgeon tartare. A good indicator of where the evening's journey is headed. The bite has everything a proper culinary overture needs. A touch of crunch, a bit of tangy freshness, while the sturgeon itself brings a hint of complexity and depth. And yes, it tastes great too. The (Zuger) char floats in a delicately spicy chili broth, preceded by a caviar course that somehow recalls Witzigmann. Beet jelly, horseradish ice cream. The sturgeon dumplings (roughly gnocchi-sized) are full of flavor and have a magical texture. A textbook comfort course. The "Cordon bleu" arrives as a breaded roll, stuffed with red cabbage and mature alpine cheese. The meat comes from Styrian Bresse Gauloise chicken. The latter also makes an appearance during the main course, where Leise combines perfectly fried thigh pieces with radish. All in all, one of the year's pleasant surprises. Address: Hannes-Schneider-Promenade 9, 6762 Stuben/Arlberg, Austria Contact: 05582 511 | tischreservierung@mondschein.com | https://www.mondschein.com/ Opening Hours: Fri–Mon 19:00–23:00 Team: Joshua Leise, Chef
Location