Restaurants in Ischgl
Your Gourmetrestaurant Stüva
Benny Parth - Chef at Stüva
Indulge in the excellent cuisine of the Yscla Hotel. This year Head Chef Benny Parth was awarded with two toques by “Gault Millau”, with four stars by “à la carte” and with three sets of cutlery by “Schlemmeratlas”.
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Oyster |
€ 16,00 |
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lemon – velouté – caviar |
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Goose liver |
€ 14,00 |
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guanaja – apple – liquorice |
| Lobster | € 10,00 |
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bisque |
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Consommé |
€ 6,00 |
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bone marrow - ravioli - ox tail |
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Rabbit |
€ 17,00 |
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sauce royal |
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Truffle |
€ 17,00 |
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spaghetti - egg - spinach |
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Scallop |
€ 17,00 |
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champagne - leek - caviar |
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Red Mullet |
€ 30,00 |
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bouillabaisse - saffron - bell pepper |
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Turbot |
€ 30,00 |
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curry - edible crab - beans |
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Wagyu |
€ 35,00 |
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red wine - parsley - pearl onion |
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Roe Deer |
€ 30,00 |
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châtreuse - pepper sauce - blood sausage |
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Lamb |
€ 30,00 |
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artichoke - tomato - gratin |
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Baked Austrian specialties |
€ 22,00 |
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escalope of veal and chicken deep fried in a |
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| crust of bread - cucumber - potato salad | |
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“Fondue Chinoise” |
€ 36,00 |
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We serve our fondue with filet of beef and veal, a variety of different sauces |
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| and potato chips. (order only possible up from two persons) |
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Variety oc cheese |
€ 15,00 |
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out of the cheese trolley |
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Pear |
€ 12,00 |
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soufflé - chocolate - vanilla |
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Fig |
€ 10,00 |
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yogurt - apple - sable |
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Valrhona |
€ 12,00 |
| banana - passion fruit |
| Goose liver |
| guanaja - apple - liquorice |
| Truffle |
| spaghetti - egg - spinach |
| Scallop |
| champagne - leek - caviar |
| Red Mullet |
| bouillabaisse - saffron - bell pepper |
| Rabbit |
| sauce royal |
| Wagyu |
| red wine - parsley - pearl onion |
| Cheese |
| of our cheese trolley |
| Pear |
| soufflé - chocolate - vanilla |
Degustationsmenü EUR 92,00
our 4 course menu ...
| Oyster |
| lemon - velouté - caviar |
| Truffle |
| spaghetti - egg - spinach |
| Roe Deer |
| châtreuse - pepper sauce - blood sauce |
| Fig |
| yogurt - apple - sable |
4 course menu - EUR 62,00 per Person
X-masin our Gourmet Restaurant “Stüva” |
| X-mas greetings from the kitchen |
| Galantine |
| potato - truffle - leek |
| Prawn |
| saffron - spinach - king crab |
| Salmon |
| carrot - ginger - mussels |
| Duck |
| bitter orange - sauce - celery |
| Cake |
| peanut - Valrhona - caramel |
| Fine x-mas bakery |
| EUR 94,00 per person |
| We would like to ask for table reservation. |
| Tel. 05444 5275 - Mail: info@yscla.at |
New Year´s Evein our Gourmet Restaurant “Stüva” |
| "Happy New Year" Greetings from the kitchen |
| Amuse Bouche |
| Goose liver |
| guanaja - apple - liquorice |
| St. Pierre |
| parsley - fennel - shallots |
| Lobster |
| roasted - Pomerol - beans |
| Wagyu |
| truffle - cardoon - spinach |
| Tarte Tatin |
| vanilla - sour cream - calvados |
| Petit Four |
| EUR 98,00 per person |
| We would like to ask for table reservation. |
| Tel. 05444 5275 - Mail: info@yscla.at |
Inclusive prices per person.
Familie Parth