Gault&Millau 2023

4 Toques for the Hubertusstube – a Great Success for the Team

Excellent Teamwork
Spreading culinary joy is a reward in itself, but recognition from the experts is the icing on the cake. Once again, the Hubertusstube has been awarded 4 toques and 17 out of 20 points by the renowned Gault&Millau 2023 restaurant guide, which dubbed it ‘one of Tyrol’s best spots for connoisseurs’. A premier gourmet destination that blends tradition with trends. Alongside the award-winning jGOURMET, the critics couldn’t pass up the chance to highlight the variety of experiences offered at the 5-star SPA-Hotel Jagdhof – from the classic jCUISINE half board to the innovative low-carb jBALANCE, Fondue Gondola, wine cellar, events and jSPA.

‘This outstanding achievement is the result of excellent work by a fantastic and well-coordinated team – from the kitchen, to the service, to the sommelier and beyond. I’d like to congratulate them on their amazing performance and thank Gault&Millau for this accolade!’
Alban Pfurtscheller

What the Reviewers Had to Say

What the Reviewers
Had to Say

The hotel’s gourmet restaurant is undoubtedly one of Tyrol’s best spots for connoisseurs. Located in Neustift in the Stubai Valley, the renowned 5-star SPA-Hotel Jagdhof is constantly honing its excellent culinary profile. Much of this is due to assistant manager Alban Pfurtscheller. With the support of the entire family and an outstanding team, he organises many culinary offerings, beginning with four half-board menus (including a low-carb option), a Gourmet Gondola on the terrace, culinary tours to the region’s premier suppliers and Wine & Dine evenings which include access to a wine cellar with around 1,200 wines and 20,000 bottles. The Hubertusstube brings together regional and international ingredients. Tyrolean ingredients include Alpine prawns (!), quail, various organic poultry and the best (Alpine) ibex. The menu began with four palate-pleasing favours, followed by scallops with dill oil, black salsify and flavours of red grapes. And we couldn’t pass up a chance to enjoy the pearl barley porridge with Comté cheese, one of the hotel’s classic dishes. One flavourful highlight was the Tyrolean char with kohlrabi, cream of parsley and an astonishingly good dashi and beurre blanc sauce. The masterfully cooked pigeon with spiced bread dumplings and young whole beetroot was accompanied by a rich grape jus, while the venison – from the hotel’s own game preserve – was served with a venison jus, cru de cacao crust and celeriac. Culinary art at its finest. When the food is prepared to such a high standard, meat is a must. Our pre-dessert was a small coconut cake with mango ice cream. We were also impressed by the second creation from the patisserie, a dessert composed of white Valrhona chocolate with raspberries and raspberry sorbet, yoghurt cream and apple flavours. The meal concluded with fleurons, which paired very well with a fine brandy from the hotel’s extensive collection of fruit brandies. This restaurant is worth a visit at any time of year – and it’s open every day, appropriately enough. The 5-star wellness facilities are also first class.

Gault&Millau 2023 in figures
  • 762 restaurants awarded toques
  • 1,486 toques awarded in total
  • 45 newcomers
  • 36 rising stars

Gault&Millau was founded in France in 1969 by journalists Henri Gault and Christian Millau. The guide was first published in Austria in 1980.

What’s new? The points system is to be discontinued in future. Instead, venues will be rated between 1 and 5 black or red toques (red for the figurehead restaurants of each category).

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