The story
Schwarzfischer in Stams anchors its kitchen to the rhythm of the nearby ponds. Chef Fabio Birlmair runs a straightforward setup where cold freshwater fish meets glowing charcoal. Every dish follows a head to tail philosophy that minimizes waste while maximizing flavor. The steady quality behind this Tyrolean fish cuisine recently secured both a Michelin Guide selection and a strong Gault&Millau rating.
The menu rotates around what leaves the nearby ponds that day. Steckerlfisch Teriyaki arrives tossed with chewy udon noodles, while trout fish and chips offer a crisp alternative. A salmon trout Saltimbocca bridges traditional Alpine technique with bright herb notes. House made soft ice cream crafted from local dairy provides a simple finish after any meal.
A modern cubic structure stands quietly at the edge of the monastery lake. Guests watch the open kitchen through large windows while daylight reflects off the adjacent water. The layout keeps things relaxed enough for weekend cyclists resting along the Innradweg path. Quiet conversation flows easily here, making the spot a reliable anchor for anyone seeking honest regional fish restaurant fare without pretension.
Recognition
Ambience
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History
The Schwarzfischer restaurant is located at the spring or rather at the Stams Abbey Pond. This setting not only provides a harmonious atmosphere for the straightforward, stylishly designed establishment, but it is also the source of the local fish that are the focus here. They are prepared creatively and expressively from head to fin using predominantly regional ingredients – often cooked over an open flame. Skewered fish teriyaki with udon noodles, trout "fish & chips," and salmon trout "saltimbocca" impress just as much as the wine selection and friendly service. Address: Wirtsgasse 2, 6422 Stams, Austria Contact: +43 660 11 58 184, info@schwarzfischer-stams.at, https://www.schwarzfischer-stams.at/ Opening hours: Wed–Sat 12:00–20:30, Sun 11:30–16:00 Closed from Christmas 2025 until early February 2026 Team: Fabio Birlmair, Head Chef
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