Looking for really good food?
The offered products of Mondschein are lovingly handmade.
“I came back to this place in march for a 2nd time and i have to say it was fab. I had dinner in the gaststube and the food was on the same high level as the 1st time. The home cured and smoked trio of wild salmon followed by a braised lamb shank and finished the meal with the Albona Blueberry cakes with ‘Zirbelar’ ice cream were out of this world. The quality is always of a very high standard and the service is also always very attentive. I look forward again next winter to sample more of this outstanding cuisine.”
Nikki D. / Italy April 2014
Natural, distinctive and authentic
Experience the full force of nature in the romantic hotel on the Arlberg. Fresh daily home-baked gluten free bread, air-dried ham, venison sausage, preserves, smoked salmon, all home made and resulting in our kitchen being unmistakable.
Our food philosophy is about securing the best ingredients we can – this will of course depend on the seasons. Using natural ingredients and avoiding preservatives and obscure chemicals is sacred to Mondschein. Mondschein suppliers have to go to great lengths to meet our fanatically high standards. We’ve spent years earning their respect. This is vital to our ongoing success.
We have been committed members of the “Slow Food” movement for many years.
Hotel and à la carte Menus are prepared by the same team.
Suggestion: Try our legendary “Blueberry-kuachle” (Blueberry-cake). The blueberries are harvested on the neighboring Albona mountain in Stuben.
Highlights in December 2015
Chef’s night with Dieter Koschina in Mondschein’s old dining hall in Stuben am Arlberg
Algarve at the Atlantic meets Stuben am Arlberg
4th and 5th of December 2015 will be that time again. One of the world’s best chefs, born in Vorarlberg, will cook and host these two evenings in the old dining hall at the ****Hotel Mondschein in Stuben am Arlberg.
Slow food of the highest level. Under this motto we invite you to culinary on the plate with selected wines in the glass for the second time.
Award winning master chef Dieter Koschina
Two Michelin-stars for 16 years
22nd place on „The World’s 50 Best Restaurants“-list
Boa Mesa winner 2014
If you have a food allergy, intolerance or sensitivity, please inform your server upon arrival and we will be able to suggest the best dishes for you.