Gault&Millau 2019: new rating of 2 toques/16 points
2 Gault&Millau toques: recognition and incentive in equal parts
2 toques and 16 points – the Hubertus Stube at the 5-star SPA-HOTEL Jagdhof is ready for the winter season! This top rating by the renowned Gault&Millau gourmet and restaurant guide has given chef Boris Meyer, his team and the Pfurtscheller family of hoteliers a lovely warm glow. It feels great to know that they run one of the best 2-toque restaurants in Tyrol. The new Gault&Millau gourmet guide awarded the Hubertus Stube in the Stubai Valley 2 toques and 16 points and heaped much praise on the establishment in its review. Meyer’s recipe for the Jagdhof’s award-winning cuisine? ‘The most important elements are top ingredients – preferably sourced from the region by trusted suppliers – as well as attention to detail, craft and creativity. But above all else, you need to have an excellent team,’ is the chef’s response to the award as he congratulates his squad. No time to rest on their laurels though: ‘2 toques and 16 points from Gault&Millau – that’s special. Holding on to the toques is a brilliant achievement and receiving an extra point is even better! We nevertheless keep striving for more. You must never stop trying to be better.’ Hoteliers Armin and Alban Pfurtscheller are also proud as punch: ‘We are delighted to have received this top rating! A masterly achievement by our entire kitchen and service team. And what pleases us most is when our guests arrive at the same conclusion and delight in our Hubertus Stube’s food!’
Gault&Millau 2019 reviewed 852 restaurants in Austria.
Gault&Millau Austria’s verdict:
The seven-course Hubertus menu is a culinary experience of extraordinary kind. A five-course menu is also available, but the question of which courses to skip is almost impossible to answer. The dramatic composition of the menu is fully coherent. It starts with greetings from the kitchen, served in two courses. Then the meal begins in earnest. The trout is a highlight: raw, served with Osietra caviar and accompanied by sour pickled vegetables, mainly red and yellow turnips and onions. The braised cheek of veal accompanies the season’s first asparagus tips and a hearty helping of fresh morels (also the first of the season) – the morels almost stole the show. Before the main course – stunning, traditionally prepared chamois – we were treated to an intermediate course of scallop with lentils. The wine list and service also deserve applause. The sommelier is creative, sets exciting accents and serves pharmaceutical quantities for drivers (‘You must at least have a taste’). Gladly, Mr Sommelier!
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, 1,250-bin 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 SPA CHALET oasis of tranquillity, Vitality World with 20 saunas and steam baths, the jOYFUL wellbeing area for beauty, SPA and signature treatments, a well-equipped gym, interconnected indoor and outdoor pools and a 5,000sqm garden.