Fine Dining at Hospiz Alm

Winter sounds different by a fireplace. And it tastes better when the dish steams on the wooden table, under the vaulted ceiling of an alpine restaurant with centuries of history. This is how a meal is experienced at Hospiz Alm, the culinary soul of the legendary Hotel Arlberg Hospiz, in St. Anton.

Its origins date back to 1386. Since then, it has evolved without losing its essence. Today, it is part of the Alberg1800 resort, in the beautiful St. Anton valley, and continues to welcome travelers, skiers, and gourmets with a warmth that transcends the seasons.

Tyrolean tradition, elevated cuisine

Hospiz Alm restaurant has been awarded 15 Gault & Millau points, and for good reason. Its menu offers a blend of alpine elegance, innovation, and respect for tradition. From its famous marinated lobster with mango and avocado to the rich broths of its soups or the Wednesday fondue dinners, each dish tells a story.

The ambiance matches: high ceilings, wooden beams, an ever-burning fireplace, impeccable tableware. And a few meters away, the sunny terrace of St. Christoph, one of the best places to contemplate the valley with a glass of champagne in hand.

Where wine is religion    

The hotel's cellar, valued at an estimated $6 million, is an institution in itself. There, wine is not merely served; it is celebrated. Adi Werner, the charismatic manager, is known as the King of Wine of the Arlberg, and his collection includes bottles up to 18 liters and internationally awarded labels.

One of the most prized wines is the Beerenauslese 2011, which pairs well with both meats and desserts. All served with a hospitality that knows no rush or unnecessary protocols.

A destination for dreams

Hospiz Alm is not just a restaurant. It is also a wedding venue seemingly straight out of a movie. From the ceremony in the hotel chapel to the 180 m² Presidential Suite with jacuzzi, sauna, and mountain views, everything is designed for lasting memories.

Chef Steffen Sonnenwald creates special menus for these events, combining local ingredients with refined techniques. Aromas, textures, and flavors that transform every dinner into a celebration.

From snow to plate

For lunch or dinner, the proposal is clear: dishes that comfort and surprise. Among the classics, the Rib Eye with spiced potatoes and arugula or the parsley cream with egg yolk and salted lemon for those who prefer vegetarian options. On the terrace, the menu becomes more creative: marinated eggplant with snøfrisk cheese, roasted octopus with pak choi and kimchi, and cocktails like the iced espresso martini that elevate the moment to another level.

And, of course, the desserts. From a chocolate cake with blueberries and sour cream to the traditional crème brûlée with red berries, and a country yogurt with poppy seeds and cinnamon that seems crafted to conclude the meal with a warm embrace.

Taste of the mountains

Hospiz Alm represents the perfect balance between tradition and sophistication. Winter cuisine that nourishes both body and soul. A place where the fire never goes out and where every meal, every drink, every view from the terrace, reminds us why the Alps are not just skied: they are also savored.