Jägerstube

The story

Jägerstube Lech: Modern Alpine Dining in the Arlberg

The Kitchen and Its Vision

At Jägerstube in Lech, chef Michael Volcanjsek directs a kitchen where Alpine cuisine meets global technique. Promoted to head chef in 2024, he guides a team that prioritizes local sourcing while applying precise plating and unexpected flavor pairings. This approach recently secured a score of fifteen from Gault&Millau, reflecting a menu that balances rustic roots with refined execution. Guests following the six course tasting progression will notice how regional vegetables and meats are stripped back and rebuilt rather than dressed in heavy cream sauces.

Signature Flavors on the Plate

The seasonal menu opens with cool, bright textures like a mango wasabi foam or a dense duck liver praline before moving into heartier territory. Trout ceviche arrives with a firm bite, while venison loin rests alongside juniper berries and tart cherry compote. These dishes reflect a confident style of Austrian cooking that favors precision over heaviness. A walnut crème brûlée closes the sequence, offering a quiet finish that contrasts with the earlier spice and game notes.

The Hunting Lodge Ambience

Wood paneling and subdued lighting define the Jägerstube during the winter months, creating a space that honors its namesake without feeling museum-like. The room sits comfortably between formal dining and cozy tavern culture, allowing guests to relax while watching the kitchen pass plates through the service window. A dedicated sommelier matches each course with bottles selected through a Coravin system, preserving older vintages while offering precise glass pours. Private events take over the space in summer, leaving the winter season exclusively for seated dinner service.