Lechtaler Stube

The story

Lechtaler Stube in Lech: Alpine Cuisine Meets Award-Winning Hospitality

The kitchen and its philosophy

Lechtaler Stube in Lech anchors its reputation on a clear vision of modern Alpine cuisine. Chef Sebastian Daeche leads the kitchen with a focus on straightforward regional cooking that respects local ingredients. His approach bridges rustic comfort and refined technique, earning recognition like the 15-point Gault&Millau score and a Michelin Guide selection. Venison from the hotel’s own hunts appears regularly on the menu alongside carefully sourced produce.

Signature plates and seasonal finishes

Diners often order the tableside prepared Beef Tatar or the lukewarm pickled trout served with buttermilk and fresh fava beans. Gratinated scallops and the Züricher Rahmgeschnetzelte made from venison backstrap round out the savory selections. The kitchen closes the meal with options like a pistachio crème brûlée, traditional Kaiserschmarren, or an extensive local cheese board. These dishes reflect a commitment to texture and temperature rather than heavy sauces, a hallmark of serious Austrian cooking.

The dining space and winter terrace

The evening room functions as a gathering place for guests seeking focused culinary attention. During colder months, the outdoor à-la-carte terrace draws visitors who want mountain air paired with a relaxed lunch. The setting grew from a simple 1960s milk bar into a full-service restaurant under the Lucian family’s steady leadership. Service remains practical and attentive, prioritizing guest comfort over formal rigidity.

A cellar built for long aging

Behind the dining area sits a wine repository holding roughly sixty thousand bottles across four thousand five hundred labels. The sommelier team curates selections that pair directly with the daily menu, including the house Burg Cuvée aged in oak. Awards from Falstaff and international critics highlight the collection’s depth and careful storage conditions. Guests can request private viewings to explore rare vintages alongside their main courses.