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

and generally more seasoning.
In Pfunds at 800-900 altitude
metres a special dressing with
emulsified egg yolk worked
really well, up here it really
doesn’t – possibly because of the
pressure? Here one really has to
experiment.
L.L. The secret behind every
award-winning restaurant is not
just the chef de cuisine, it’s also
the high-quality ingredients.
What criteria do you look at in
particular?
M.W. Fish, for example, must
be extremely fresh, which is why
our fresh water fish is from Zug
and we have the best suppliers
for marine fish.
*
“You can just walk in
here in ski boots and
– if you’re lucky –
simply grab a table.”
Stefan Fahrner
“With Matthias we
have a young team
and a few cool ideas
we’re now putting
into practise stepby-step.”
Stefan Fahrner
156
I really like to experiment with chili, but it doesn’t always
have to be spicy, it’s more about the flavour. Even though I’m
a trained chef I worked as a patissier for years – and I think
you can see that in the way I prepare my dishes. This year I
really want to get a cotton candy machine and experiment
with wasabi-flavoured cotton candy. It’s an interplay of
sweet and spicy that – I think – would go very well with tuna.
L.L. Nowadays most ski huts are self-service restaurants,
in this context Verwallstube goes a different path and focuses
on high quality instead. Do you feel like more and more (hobby)
athletes pay attention to high-quality cuisine?
M.W. We noticed that Verwallstube attracts and fresh, new
crowd. Many of our guests come from Great Britain and
Norway and for them it’s not just about skiing but also about
good food. That’s a new trend in general. You even notice that
with the burger places, the chains have to come up with new
things and run their businesses more professionally. And a
food truck today is much more than sausage stand.