La Loupe St. Anton, St. Christoph & Stuben am Arlberg No. 6

L.L. At 2,085 altitude metres your team at Verwallstube
faces quite a few challenges. What’s the difference between
the job of a head chef in the valley and here?
M.W. The suppliers must be here before 8 am, because once
the cable cars are running there are a lot of people queueing.
Supplies can’t be transported together with the guests and it’s
hard to keep things at the right temperature: for some foods
it’s great that the cable car is nice and cool in winter – but for
herbs and vegetables that are sensitive to cold, -15 degrees
Celsius are tough. Which is why we have special insulated
boxes to protect them. We have to coordinate everything with
our suppliers, but we work well together.
L.L. They say that the altitude is the reason tomato juice
tastes better on a plane. Verwallstube is located at 2,085
altitude metres – would you confirm that the taste buds
really do change? And would you say there is something in
your restaurant that tastes particularly good because of the
altitude?
M.W. You do definitely notice that water boils sooner up
here and that things take longer to cook. You notice that with
eggs and pasta in particular. Up here you need more salt
Kulinarik & Genuss
“This year I’d like to
get a cotton-candy
machine and
experiment with
wasabi-flavoured
cotton candy.
Matthias Weinhuber
“We’ve notice
that Verwallstube
attracts a fresh,
young clientele.”
Matthias Weinhuber
“Our bouillabaisse,
a dish we keep refining
and improving,
is definitely worth
trying.”
Stefan Fahrner
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