Package available: 8 April - 6 May 2018 and 7 May to 3 June 2018
Package available: 17 Oct. 2017 - 6 May 2018
13 October 2017 - 6 May 2018
Daily: 9:00 a.m. - 3:30 p.m.
Warm meals: 9:00 a.m. - 3.30 p.m.
Mrs. Jasna Lanzinger
Tel: +43 (0) 5226 8141 308
Culinary Delights on the Glacier
In a classy ambiance you can enjoy fine Austrian cuisine made from fresh regional produce, as well as internationally influenced dishes.
David Kostner and his team create imaginative dishes like e.g. the Stubai Schaufelspitz, interpret old classic dishes like e.g. speck dumplings in a new way and use delicacies like bison or goose liver for their dish of the day.
Well assorted - the wine selection of Schaufelspitz restaurant
The wine menu too is a convincing one at Schaufelspitz restaurant. Connoiseurs can enjoy selected Austrian wines and international classic wines, as well as excellent fine spirits.
In 2018 again, the Schaufelspitz Restaurant has been awarded with 2 toques by Gault Millau.
Car park directly at the base station.
If you consume for €60 or more per person, you get the price of the winter hiking pass refunded. This
The SCHAUFELSPITZ service restaurant offers an exclusive ambience that has been designed by the ao-Architekten ZT-GmbH team of architects, as well as excellent culinary delights after an exciting day on the slopes.
Schaufelspitz service restaurant offers 55 seats in the indoor area and a further 50 seats on the annexed sun terrace. Enjoy culinary delights.
From a metropolis to the Alps: well-balanced delights from contrasts
Just to mention a few: Palace Luzern (16 Gault-Millau-points), Restaurant Pétrus in London (2 Michelin-stars), The Grove Luxury Resort, Embassy in London – all those were stations of David Kostner.
Then the Innsbruck-born chef found his way back home. In September 2010 he became the chef of Schaufelspitz restaurant on the Stubai Glacier. There he and his team won 15 Gault-Millau points and 2 toques for the Schaufelspitz restaurant.
Kostner provides culinary highlights in the truest sense of the word in the gourmet restaurant at almost 3,000m. His cuisine is based on traditional Austrian cuisine. He expertly unites it with international influences and his creations excel in quality and finesse.
Spices and aromas add to Kostner’s compositions without being too obtrusive.He is deeply rooted in his home country and that is why the Tyrolean chef uses top-quality, local produce, often from the Stubai Valley that he buys directly from the farmers and local small producers. Together with his young team Kostner creates imaginative dishes like the Stubai Schaufelspitz, interprets traditional dishes like e.g. speck dumplings in a new way and creates exceptional delicacies.