Chefs Know Best—Arlberg
When it comes to experiencing a city through its food, local chefs know best. That’s why we regularly tap the address books of some of the world’s most renowned chefs to guide you through the culinary scene of their city.
JULIAN STIEGER’S ARLBERG
Before Julian Stieger returned to his native Austria, he was Chef de Partie at Geranium in Copenhagen, which was ranked #1 on the World’s 50 Best list at the time. Prior to that, he worked at Eleven Madison Park in New York, as well as at top Austrian restaurants such as Steirereck in Vienna, Landhaus Bacher, and Le Ciel. Since 2022, the four-toque-chef has been running the Rote Wand Chef’s Table in Zug, near Lech am Arlberg, where guests are treated to one of the best gourmet experiences in the Alpine region, showcasing top regional products and culinary precision.
- Traditional CuisineBalmalp
Der Wolf
Hus 8
Schmelzhof - FondueGasthaus Älpele
Hotel Arlberg
Rote Wand Stuben
- InternationalSchneggarei
- BakeryBackstube Lech
- WineBurg Vital Resort Hospiz Alm
Maison Ë Is there a culinary project in the region that you find particularly exciting?
Julian Stieger When it comes to gastronomic innovation, Rote Wand is the place to be. So much more happens here than just our Chef’s Table—especially in the Culinary Lab. The ferments and products we create are used throughout the other kitchens at Rote Wand. In winter, we host weekly events in the Culinary Lab, such as Wine and Dine with guest winemakers and masterclasses.
M.Ë Which restaurants do you prefer on your days off?
J.s. I’m more interested in the atmosphere. I like to go to Schmelzhof to unwind. They have a lovely terrace and serve great food, from goulash to schnitzel, and I know many people there. Balmalp also has a fantastic view of the region. Hus 8 offers well-executed traditional cuisine—being from Upper Austria, I especially enjoy ordering dumplings. Schneggarei serves excellent international cuisine and pizza. On weekends, I love going for coffee and apple strudel at Der Wolf or doing some people-watching at Backstube Lech.
M.Ë What dish should not be missed when in the mountains?
J.s. You have to try fondue on the Arlberg. Next winter, we’re celebrating 60 years of fondue at Rote Wand. The favorite is cheese fondue made with regional cheese from the Bregenz Forest. A fondue meal at Älpele is very romantic. Hotel Arlberg is also a great spot for fondue. And, of course, the number-one alpine hut dish is Kässpätzle.
M.Ë Where can one enjoy a traditional alpine hut experience?
J.s. Älpele has a beautiful old parlor and great atmosphere. You can hike there from Rote Wand or, if there’s snow, be picked up by snowmobile. It’s best to book at least a month in advance.
M.Ë Do you have a recommendation for wine lovers?
J.s. Be sure to visit the impressive wine cellars on the Arlberg. Hospiz Alm in St. Christoph is known for its Bordeaux collection, while the Burg Vital Resort wine cellar contains over 4,000 wines. At the beginning of December, Arlberg Weinberg takes place, with many events dedicated to wine.