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SPECIALTIES FROM NEARBY AND FAR AWAY

Restaurants

A delicious dinner with friends, a little refreshment at lunchtime or enjoying the afternoon sun with coffee and cake. In Lech Zürs the doors are open to you.

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INTERNATIONAL
ASIAN
Schlegelkopf Restaurant
Schlegelkopf Restaurant – Bar The taste of Beaver Creek, Hakuba, Kampen and Lech The cuisine at this restaurant at the mountain station of the Schlegelkopf lift represents all the Lecher twinned cities of Hakuba in Japan, Beaver Creek in the USA and Kampen-Sylt in Germany. This close connection conjures up onto the table juicy steaks, north sea shrimps, Sylt oysters, fine sushi and other Japanese delicacies – and of course local treats. Special features are also the Veuve Clicquot champagne presentation room and the Johnnie Walker whisky lounge with a unique view over Lech. Scheduled live performances also regularly take place at this location. Location: At the Schlegelkopfbahn top stationPedestrians can reach the restaurant easily with the Schlegelkopfbahn lift. Opening times: daily from 10 a.m. to 5 p.m. Where it tastes good, the gods settle down: like here, at a magnificent 1,800 metres above sea level, in the middle of the skiing area and right next to the Schlegelkopfbahn mountain station. Newly opened, the restaurant, with its bar and panoramic view, is culinarily dedicated to the Lech partner towns of Hakuba-Happo, Beaver Creek and Kampen-Sylt.For all the finest, this means juicy steaks, North Sea crabs, oysters, matjes, tender sushi and other Japanese delicacies - and of course hearty, hearty delicacies from the Lech region. Inside, guests will find a restaurant and bar with a modern, cosy ambience in casual Alpine lifestyle chic - combined with high-quality natural materials and warm earth tones.Address: SCHLEGELKOPF RESTAURANT/BAR Phone: +43 5583 30884 Email: restaurant@schlegelkopf.at Website: www.schlegelkopf.at
SNACKS
INTERNATIONAL
Trittkopf, BBQ Station
From special to extraordinary.After the successful new construction and conversion of the ski lift connection to St. Anton am Arlberg, the Trittkopf mountain station, built in 1962 at 2423 m above sea level, is no longer required as a lift station.The question arises: "What to do with the building?Due to the top location and the increasing number of guests, it was obvious to build a restaurant. The aim of the spatial design was the recognition of the original building and its former function as mountain station of the cable car. The cable sheaves and the supporting cable shoe were integrated into the new concept and are therefore unique selling points. These elements together with the urban ambience, where wood, leather, felt, stone and black steel play the main roles, lend the room character and charm.The crowning glory are the generous glass fronts, which convey the feeling of freedom and expanse in the high alpine mountain world.The sight of the meat parts of ribs, beef breast, turkey breast as well as Pulled Pork, the expert can immediately see that BBQ is celebrated here at the highest level. The various side dishes are based on American recipes and therefore meet almost every taste.200 grams of perfectly ripened Black Angus beef, together with crunchy iceberg lettuce, fresh tomato and Chibotlesauce are assembled into a burger in front of the guest's eyes.Cookies and cakes come from our own pastry shop. Craftbeers and local beer, matching wines round off the menu.The result is Europe's highest, original BBQ Restaurant with the name TRITTKOPF BBQ STATION.By arriving with the cabin, even guests without skis can comfortably reach the TRITTKOPF BBQ STATION to enjoy this incomparable view and the delicacies from the menu.
GOURMET
INTERNATIONAL
Rote Wand, Chef´s Table
GAULT MILLAU
Rote Wand Chef’s Table One of the best culinary hotspots in the Alps. Built in 1780, Zug’s old schoolhouse accommodated the alpine dairy and the school for a long time. Today, all those looking for culinary delights that are in a class of their own have come to the right place at our Schualhus: they can try the Rote Wand Chef’s Table. Julian Stieger is the new chef at the Rote Wand Chef’s Table as of October. The Austrian chef is 28 years old and was most recently at Geranium in Copenhagen (3 Michelin stars | No°1 Worlds 50 Best). Previously, he worked in top restaurants such as Eleven Madison Park (3 Michelin stars | Worlds 50 Best – Best of the Best), Steirereck (2 Michelin stars | No°13 Worlds 50 Best), Landhaus Bacher, Le Ciel and Weindlhof. However, he is no stranger to Zug either, as he has already worked with Max Natmessnig at the Rote Wand Chef’s Table. Experience first-hand how Julian Stieger and his team compose, create, stage, arrange and serve culinary highlights from predominantly regional products before your very eyes. Together with corresponding wines and drinks for each course, an unforgettable gourmet experience unique in the Alpine region is created at the Rote Wand Chef’s Table. Meeting point is the Rote Wand Gourmet Hotel at the reception. We will be happy to accompany you to the Schualhus, where we start with the aperitif and the first small delicacies. Afterwards, we will continue up to the upper floor, where you will enjoy the remaining courses. But it is best to see for yourself. Only possible with Online Reservation.
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