Martinstüberl

Chef de cuisine Sebastian Müller earned Martinstüberl two Gault Millau “toques” – proof of his uncompromising commitment to quality and taste. “Cooking is more than just the preparation of food. It’s a form of art that requires continuous innovation while never losing sight of one’s roots. My heart beats for Austrian cuisine and I am driven to always lending my personal touch to every dish”, says Sebastian Müller, the man behind what are probably the tastiest fish dishes in all of Lech.

Give it a try – there’s the salmon trout tartar and the whole roast char; or enjoy Zwiebelrostbraten, a Viennese beef roast with onion, Käsespätzle, a typical dish from Vorarlberg (a rustic noodle dish baked with cheese), or the legendary Heidelbeerschmarrn (thick, fluffy pancake pieces with blueberries).