If stunning panoramic views in combination with a culinary experience sound like music in your ears, then a visit to the Schaufelspitz restaurant is a must. The restaurant is located at the Eisgrat mountain terminal of the Stubai Glacier at an altitude of no less than 2,900 metres. Stubai is Austria’s largest glacier skiing area and only 45 minutes away from Innsbruck. Brand new is the modern 3S cable car, which also operates for non-skiing guests, who just want to enjoy top culinary delights in the truest sense of the word – at an altitude of almost 3,000 metres. The cable car takes guests high up in the mountains in only a few minutes and is an experience in itself.

The Schaufelspitz restaurant is located at the final stop of the 3S cable car and is only open for lunch. The restaurant offers room for 55 diners in a nice and comfortable pine-panelled dining room. In addition, the wind protected sun terrace has beautiful lambskin chairs and a breathtaking panoramic view on the surrounding mountains. The interior stylishly combines wood, glass and steel and the open fireplace brings a warm atmosphere. The big open kitchen creates a vibrant atmosphere in the restaurant. From all tables, the view on the area is overwhelming. Enjoying gourmet delights while soaking up the view of mighty mountains, skiers and snow, is a very special experience.

The restaurant serves evolved Austrian cuisine with a modern approach. The acclaimed Austrian Chef David Kostner is responsible in the kitchen. David gained experience in The Grove Luxury Resort London, Restaurant Pétrus London, Embassy London and restaurant Palace in Luzern, before finding his way back to Tirol where he became Executive Chef of the Schaufelspitz restaurant.

Today the chef combines traditional Austrian cuisine with modern techniques and together with his team he provides culinary pleasure at a high level – in all senses of the word. Fresh and regional produce is very important and the chef unites this with international influences. One of the big challenges for this restaurant is to get the produce high up in the mountains and to preserve it in the best ways possible. Cooking here is a challenge as well, and, for example, water starts boiling quicker at this height, which changes the way chefs prepare their food. Because of the higher air pressure in the mountains, the chefs adapt cooking techniques and interesting food combinations are thoroughly taken care of.

Tyrolean chef David Kostner uses local produce, often from the Stubai Valley, that he buys directly from the farmers and local producers. Tiroler Grauvieh beef is dry-aged for six weeks and became a speciality on his menu. Fresh spices and aromas are often used to refine his dishes, like the Schaufelspitz boiled veal with herbs, young cabbage, fermented potatoes and smoked egg. The chef also presents more creative preparations, like the Snowball dessert with white chocolate, passion fruit, basil ice cream, and mango.

The creations of the chef can be combined with selected Austrian wines or a nice selection of international classic wines. Indeed, the wine list is very seductive here, so watch out if you are still about to ski afterwards!

Restaurant Schaufelspitz on the Stubai Glacier guarantees one of the highest culinary experiences in the Alpes. The views are breath taking, the food original, tasty and qualitative, and the service excellent. A must for every gourmet-lover in the area.

Written by Sven & Frank