Best Restaurants in Austria's Ski Resorts 2026: Gault&Millau, MICHELIN and Local Legends on One Map

Lech am Arlberg · Alpine-Mediterranean tasting menu

Restaurant with its own entrance in Hotel Arlberg serving a five- to eight-course 'Monte e Mare' menu that mixes Alpine and Mediterranean cooking, with a vegetarian version. Michelin counts more than 1,000 labels on the wine list.

St. Anton am Arlberg · Alpine, Nordic and Japanese

Fine-dining room in the Ullrhaus design hotel serving a nine-course menu that blends Alpine, Nordic and Japanese influences. Gault&Millau calls the cooking Alpine-Asian and notes it suits vegetarians too.

Zug (Lech am Arlberg) · Modern creative tasting menu

Guests sit at a horseshoe-shaped counter upstairs in the Rote Wand Gourmet Hotel for chef Julian Stieger's modern surprise menu. Stieger received the MICHELIN Young Chef Award in 2025.

Covered by Evening Standard

St. Anton am Arlberg · Modern regional

Family-run restaurant of the Hotel Gletscherblick in quiet St. Jakob, where chef Paul Markovics serves a daily set menu or a fine-dining menu built on regional produce such as Tyrolean venison. Gault&Millau rated it 4 toques in 2026 and 3 in 2027.

St. Anton am Arlberg · Modern Alpine

Boutique-hotel restaurant in Nasserein where chef Dennis Ilies pairs classic technique with modern ideas, offering a set menu or à la carte. Its pastry chef Janina Trogisch is Gault&Millau's Patissière of the Year 2027.

Oberlech (Lech am Arlberg) · Modern international, Japanese touches

Fine-dining room in the Burg Vital Resort in car-free Oberlech, where chef Sebastian Jakob cooks around top produce with subtle Japanese touches. Michelin notes a wine cellar of about 4,500 labels.

Lech am Arlberg · Modern Alpine fine dining

Gourmet restaurant of the Aurelio chalet hotel in central Lech, beside the ski piste. Gault&Millau singles out dishes such as marbled char with fir and buttermilk, and chamois tartare with spruce tips.

St. Anton am Arlberg · Wild Alpine tasting menu

Fine-dining restaurant on the floor above the Arl One après bar, on the piste below the Galzigbahn. Chef Gustav Jantscher, a hunter, cooks a game-led Alpine menu with dishes such as ibex essence and chamois.

• On the mountain, by ski or lift

Hirschegg

La Liste places it in its Top 1000 restaurants worldwide, with a score of 78.

St. Anton am Arlberg · Hut food, après-ski bar

Slopeside après hut above St. Anton, running since 1989, known for dancing in ski boots on the tables. The Independent and Condé Nast Traveller both list it among Europe's best-known après venues.

• On the mountain, by ski or lift
• Winter season only

Covered by The Independent, Condé Nast Traveller and The Independent

Ischgl · Modern takes on tradition

Martin Sieberer has led the kitchen at the Trofana Royal's restaurant since 1996, now with his sons Thomas and Michael, cooking modern versions of traditional recipes. Michelin highlights the wine cellar.

Ischgl · Creative French, modern

Benjamin Parth's restaurant in the Hotel Yscla, the only five-toque Gault&Millau address in Tyrol. Michelin describes plates with few components and vivid flavours in a multi-course set menu.

Ischgl · Contemporary French

Five-table dining room in the Schlosshotel Ischgl where chef Patrick Raaß serves French-influenced set menus. Maître d' and sommelier Daniela Wille runs the room.

See (Paznaun) · Creative Alpine, game

Restaurant of the Bergwiesenglück boutique hotel in See, where René Zangerl's team pairs Alpine and hunting produce with contemporary ideas. Gault&Millau rated it 18 points in its 2025 edition and 17 points with four toques in 2027.

Ischgl · Après-ski bar

Rustic après bar in the Hotel Silvretta in the village centre, with DJs and dancing into the night. The Guardian's writer named it their favourite of Ischgl's late bars.

• Winter season only

Covered by The Guardian, Fall-Line and Der Spiegel International

Ischgl · Austrian mountain restaurant

Glass-fronted mountain restaurant at the top of the cable car above Ischgl, with a self-service floor and an à la carte room upstairs. All three outlets point to its views across the Austrian and Swiss Alps.

• On the mountain, by ski or lift
• Winter season only

Covered by SKI Magazine, Evening Standard and Fall-Line

Ischgl · Après bar, pizza, snacks

Après bar founded in 1989 by Niki Ganahl, now part of the Hotel Piz Buin, serving pizza and toasts alongside DJs. The Guardian describes skiers stomping in ski boots to oompah and Euro rock.

• Winter season only

Covered by The Guardian and Fall-Line

Ischgl · Tyrolean hut food

Slopeside hut at about 2,000 m whose on-mountain après, SKI says, usually starts around 2pm with a DJ and outdoor dancing. Fall-Line's local guide recommends it for Tyrolean food such as local cheeses.

• On the mountain, by ski or lift

Covered by SKI Magazine and Fall-Line

Kitzbühel · Modern French brasserie

Kitzbühel branch of a Munich brasserie concept, mixing classics such as pâté en croûte and steak au poivre with more modern plates. There is a champagne bar and a small terrace out front.

Kitzbühel · Regional Tyrolean inn

Inn beside the Streif run and near the Hahnenkamm cable car, run by siblings Martin Huber and Andrea Posch. Michelin mentions regional dishes made with home-grown produce, such as spinach dumplings.

Kitzbühel · English pub, bar snacks

English pub opened in 1976 with live music and DJs, which CNN calls an Alpine institution. Tiroler Tageszeitung reports that Hahnenkamm race winners traditionally celebrate there.

Covered by CNN Travel, Tiroler Tageszeitung, Fall-Line and The Guardian

Kitzbühel · Traditional Tyrolean

Traditional inn outside the town centre run by singing host Rosi Schipflinger, which CNN notes for its food and its host. The Guardian describes onion soup with cheese dumplings there after a night ski tour.

Covered by CNN Travel, The Guardian and Tiroler Tageszeitung

Kitzbühel · Tyrolean hut classics

Rustic hut at 1,206 m on the lower Streif where, CNN reports, the ski World Cup circuit was conceived in 1966. Tiroler Tageszeitung calls it the birthplace of the alpine World Cup.

• On the mountain, by ski or lift

Covered by CNN Travel, Tiroler Tageszeitung and Tiroler Tageszeitung

Obergurgl · Contemporary creative

Restaurant of the Gourmet & Wine Hotel Austria where head chef Verena Stattmann serves an evening set menu rooted in regional produce. Gault&Millau describes each course being paired with a piece of music.

Sölden · Modern regional

Pine-panelled restaurant in Hotel Das Central serving five- or seven-course set menus, with a vegetarian option, built on local produce such as Längenfeld salmon trout and Sölden fallow deer.

Sölden · Alpine fine dining

Glass and steel restaurant at 3,048 m on the Gaislachkogl, run by Hotel Das Central, which appeared as the Hoffler Klinik in the 2015 Bond film Spectre. Gault&Millau rates it two toques.

• On the mountain, by ski or lift

Covered by National Geographic, The Independent, Wallpaper* and Evening Standard

Sölden · Tyrolean farm-to-table hut

Family-run farm hut at about 2,000 m above Sölden that cooks with produce from its own farm and nearby suppliers. Condé Nast Traveller lists it among the rustic après huts on the Giggijoch side.

• On the mountain, by ski or lift

Covered by Condé Nast Traveller, Evening Standard and SKI Magazine

Lanersbach (Tux) · Modern regional tasting menu

Family-run chef's table in the Hotel Bergfried where guests sit at high tables and watch Sebastian Stock cook a nine-course menu of local produce, with Franz Stock pairing the wines.

Hintertux (Tux) · Alpine classic

Small wood-lined dining room inside the Hotel Alpenhof where head chef Maximilian Stock serves multi-course set menus. Michelin singles out the desserts.

Mayrhofen · Après bar, live music

Rustic bar beside Hotel Brücke in Mayrhofen with live bands and DJs during après. A Fall-Line local's guide named it the best bar in town.

Covered by The Independent, The Guardian and Fall-Line

Hinterglemm · Alpine hut, fondue

Ski hut at the foot of the Zwölferkogel beside the Unterschwarzach gondola. Die Presse describes a weekly afternoon après with DJs and bands on the terrace, and Fall-Line recommends the fondue.

• On the mountain, by ski or lift
• Winter season only

Covered by Die Presse and Fall-Line