A la Carte: another three stars for the Hubertus Stube

The A la Carte gourmet guide has again awarded the SPA Hotel Jagdhof a top rating

You might have come across trio Alban Pfurtscheller, Boris Meyer and Martin Schneider gazing wistfully at the starry skies over Neustift in the Stubai Valley in recent weeks. The three top-class chefs had only one thought: how many stars will the A la Carte gourmet guide award the Hubertus Stube restaurant at 5-star SPA Hotel Jagdhof? Will it be 3 stars and 84 points again?

  • SPA-HOTEL Jagdhof Neustift Stubai Valley Tyrol Austria 5-star Luxury Hotel A la Carte 2018
  • SPA-HOTEL Jagdhof Neustift Stubai Valley Tyrol Austria 5-star Luxury Hotel A la Carte 2018
  • SPA-HOTEL Jagdhof Neustift Stubai Valley Tyrol Austria 5-star Luxury Hotel A la Carte 2018
  • SPA-HOTEL Jagdhof Neustift Stubai Valley Tyrol Austria 5-star Luxury Hotel A la Carte 2018

Alban and his sous-chef Martin were awarded the three stars for their cuisine at the Jagdhof prior to the former’s Asian adventure in Thailand. While Alban was learning about dim sum at the Mandarin Oriental in Bangkok, Boris and Martin kept a close watch over their A la Carte stars. ‘We work as a team, constantly developing, complementing each other and learning from one another’, junior chef Alban (who will mostly be found working in the family’s other hotel, the Happy Stubai, in the next few years) proudly reports. It’s a simple recipe with impressive results: ‘Our teamwork gets the best results on the plate!’

A major factor for the excellent A la Carte rating is German-born Boris Meyer: Alban’s successor as the Jagdhof’s head chef. Despite only being 32 years old, he has made the rounds of the culinary world. Classic chef’s training at Remarque in Osnabrück was followed by professional positions ‘that shaped me’, as the modest award winner explains: first at Per Se, one of New York’s most famous restaurants, before stints with Joachim Wissler at Vendôme, Schloss Bensberg, world-renowned NOMA in Copenhagen, Daniel Achilles’ Reinstoff in Berlin and, before moving to Stubai, Parkhotel Surenburg in Riesenbeck, where he was awarded a coveted Michelin star as part of Richard Nussel’s team. The young German quickly found his bearings in the Pfurtscheller team in Neustift. He has plans for the SPA-HOTEL Jagdhof, and has already started implementing some of them, inspired by his time at NOMA: ‘Chef Rene Redzepi always said, “Get outside into nature – it has everything you could want or need!”, and that’s also the philosophy at the Jadghof,’ stresses Boris. This advice is not hard to follow given the ingredients available in Stubai’s breathtaking surroundings: game from the hotel’s own preserve, freshly caught Steixner Alpine char and a vast range of produce from local farmers. The combination of regional depth and international influences attracts visitors from far beyond the valley. And who knows? Perhaps four stars are on the horizon…

Hubertus Stube in the A la Carte gourmet guide

‘This luxurious hotel has delighted us for many years thanks to its efforts to also provide top-quality cuisine’ and ‘The superbly stocked wine cellar delights even true connoisseurs’ was just some of the acclaim provided by the exacting reviewers of the Austrian A la Carte gourmet guide last year. And this year, A la Carte once again heaped praise on the culinary performance at the legendary Relais & Châteaux SPA Hotel Jagdhof in Neustift in Tyrol’s Stubai Valley.

In Vienna late on Monday afternoon, the 2018 edition was launched, and the results were announced: another 3 stars, 84 points and 3 wine bottles for the Jagdhof’s Hubertus Stube restaurant!

For chef Boris Meyer, Alban Pfurtscheller and sous-chef Martin Schneider this was a huge cause for celebration. ‘We perfectly complement each other when it comes to management and we have a great team which allows us to cook at the highest level. The Jagdhof offers the best possible conditions for this with the regional products available here in the valley. We are delighted with this wonderful recognition and would like to thank our team, without whom we wouldn’t be able to deliver our award-winning service,’ says chef Boris Meyer.

‘It’s great to have received such an excellent rating yet again. Boris Meyer’s motto is “eating is a necessity, enjoyment is an art”, and this philosophy is embodied by the whole Jagdhof team,’ explains chef Armin Pfurtscheller.

According to the A la Carte reviewers, the SPA Hotel Jagdhof caters to ‘guests with an appetite’, from the Gourmet Gondola to the sun terrace and the gourmet restaurant. The fact that the food at the Jagdhof is heavily influenced by the themes of sustainability, nature and regionality is as noteworthy for A la Carte as ‘the magnificent wine list’, which it considers to be one of the best in the country.

3 stars in the A la Carte guide: very good food, imaginative and creative dishes with many highpoints.
3 wine bottles in the A la Carte guide: wine menu and glassware of international stature, plus service that leaves nothing to be desired.

www.alacarte.at

The 5-star SPA-HOTEL Jagdhof in Neustift in the Stubai Valley provides guest accommodation in 70 luxurious rooms and suites (up to 115sqm) fitted out in traditional Tyrolean style. Part of the Relais & Châteaux association of fine hotels, the Jagdhof boasts an exquisite wine cellar with rarities from the New and Old Worlds, as well as a Gourmet Gondola – probably the smallest gourmet restaurant in Tyrol – and the award-winning Hubertus Stube à la carte restaurant, where only the very best regional products are served. The 3,000sqm jSPA is made up of the CHALET SPA oasis of tranquillity, Vitality World with 20 different wellness experiences, the jOYFUL wellbeing area for beauty and SPA treatments, and a well-equipped gym. The 5,000sqm wildlife garden and heated pools provide excellent autumnal relaxation spaces.