We would like to present you with indulgence at its finest in our gourmet restaurant Hubertusstube, with the best products that our home country has to offer. Chef, Thomas Strasser, presents them in a new Austrian style – keeping in mind tradition but at the same time open to international trends. Our sommelier, Matthias Tanzer, will gladly recommend the suitable wine that is a perfect but unobtrusive supplement to these compositions.

We realize: It is a high and challenging culinary goal that we want to achieve every day. We therefore always give our best for you.

Open daily from 19:00, meals served (last order) until 20:30, please reserve a table at: telephone 05226 2666.

The Gault Millau-Guide 2010 was presented in the Haas Haus in Vienna on Wednesday, 4th of November 2009. Our kitchen team lead by Christoph Fink was awarded 2 toques and 15 points.

In the gourmet restaurant Hubertusstube in Relais & Châteaux Spa Hotel Jagdhof in Neustift one can indulge in special culinary delights. Chef, Christoph Fink, convinces with down to earth cuisine of very high quality. He knows how to conjure local and international products into excellently creative and tasty dishes.

Smoked ham with Waldmeister Champagne essence, home-pickled wild salmon, bacon-wrapped goat cheese on red wine shallot confit, beef tartar with walnut brioche and grilled cep as hors d’oeuvres.

As appetizer there was then exquisite fois gras and French reared dove – the perfectly balanced composition in taste melted on the tongue. The artichoke-sour cream tartlets with small crawfish and flower salad tasted deliciously light and fresh and were excellently seasoned. Also there was nothing to criticize about the Loup de mer confit with Pernod-Waldmeisterlack on sunchoke mousseline and walnut mousse, the fish was juicy, crispy fried and beautifully decorated. With the glazed breast of quail wrapped in fatty bacon on cep carpaccio only the red wine risotto was a little too al dente.

The main course, a beef filet braised in mountain hay on cep cream with potato “paunzen” and balsamico jus, was completely convincing and finally we were impressed by the compositions with elderflower for dessert – elderflower sorbet, elderflower tartlets and wild berries in elderflower mousse.