Gunther Döberl.

Goldsmith was Gunther Döberl initial career aspiration. “I’ve been fascinated by the beauty of ornaments and decorations made of gold, silver as well as platinum and gems”, gourmet restaurant Stiar’s chef at the four-star-sports and feel good hotel Silvretta recalls. A lack of places to get trained led the Austrian to pursuing another career. He got trained to become a chef at one of the Rosenberger restaurants in Upper Austria. This circumstance proved to be an extraordinary stroke of luck for everybody involved. Döberl sported serious talent right away and soon got hired by awarded chef Heino Huber at the Deuring Schlössle in Bregenz. Further stops on his journey to becoming a top chef himself included Dieter Koschina in Portugal (2 stars), Jöri`s Talvo in Engadin, Switzerland, and Daniel Bumanns “Chesa Pirani” (2 stars). After that, Gunther Döberl worked at top restaurants in the ski resort of Ischgl for twelve years. During this time he turned the Romantica into one of the leading restaurants on-site. Looking for a new challenge, he found a new home at Stiar. The new restaurant of the established Hotel Silvretta convinced him with a combination of culinary art, interior design and an amazing team. Owners Maria und Peter Zangerl showed extraordinary instinct when it came to creating harmony by using high-quality materials which make the dining experience at Stiar even more special. Scrap wood, granite, bright colours, smart lighting and a vitrified chimney make for the ideal environment for Gunther Döberl’s fine cuisine.

Cuisine.

Chef Gunther Döberl spoils his guests with exquisite culinary delights. Since his most important source of inspiration is nature, it is hardly surprising that sustainability is uttermost important at Stiar. Modern interpretations of Alpine specialities are the core competences. Classics like Gerstlsuppe, roasted dumplings with egg or Steckerlfisch become culinary superstars. Innovative dishes from all over the world are not being neglected either. Döberl’s style of cooking is unique in Ischgl. He enjoys exploring limits and experimenting with different flavors like pines, spruces or rowanberries. The results speak for themselves.

Speisekarte

Wine.

The comprehensive wine offerings round off the unique taste experience. The main focus is on well-matured wines from Austrian and international top wine growers. The combined competence of cuisine and wine makes Stiar an absolute must during a vacation in Ischgl.

Weinkarte

The Ingredients.

“It’s all about quality and the season when it comes to choosing products. Not too many things are growing here at an altitude of more than 1.400 metres so Austria and all of the Alps are my pantry”, chef Gunther explains. This is why the cheeses are being purchased at local manufacturers Hermann Huber and Markus Knoll, the organic prawns are bought at the Bavarian breed Crustanova and the meat comes from the Silvretta-owned farm, the nearby Maashof. Dairy products as well as veal, lamb, pork, beef and wagyu are produced here. Slaughtering at the farm makes sure that the animals do not suffer stress, which has positive effects on the quality and taste of the meat. The fact that Peter Zangerl is a passionate hunter comes in handy as well. He delivers dishes of wild game personally. Bernhard Tschiderer works here as a butcher and collaborates with Gunther Döberl in order to create delicious creations of ham and sausage.