STANTON CULINARY COLLECTIVE
When the mountains are the stage – and the chefs are the headliners.
St. Anton am Arlberg does winter like few other places: vertical metres, powder snow, world-class sport. But taste a little more closely and you’ll soon discover that this is also where cuisine has long been playing in the Champions League. And that strength is now taking on a new shape – collective, visible, and with a clear ambition.
With the STANTON CULINARY COLLECTIVE, the region’s award-winning kitchens are joining forces for the first time: restaurants and establishments in St. Anton am Arlberg whose chefs have been honoured with Michelin stars or Gault&Millau toques. A coming together that not only concentrates quality, but captures one idea perfectly: in St. Anton am Arlberg, culinary is no side act – it takes centre stage.
8 restaurants. 4 Michelin stars. 22 toques. One shared ambition.
Within the STANTON CULINARY COLLECTIVE, different styles meet – and that is precisely the driving force: fine dining and Alpine culinary culture, meticulous craftsmanship and creative signature dishes, grand settings and intimate moments at the table. Every chef retains their unmistakable identity. Together, however, something new emerges: a culinary network that inspires one another – and surprises guests with unforgettable experiences.
Members of the Collective:
- Hotel Tannenhof – Dennis Ilies (2 Michelin stars and 4 Gault&Millau toques)
- Alpin Gourmet Stube / Hotel Gletscherblick – Paul Markovics (1 Michelin star and 4 Gault&Millau toques)
- Hospiz Alm – David Kurz and Sebastian Unterberger (3 Gault&Millau toques)
- Raffl’s Eat Art – Alasdair Mulvey (3 Gault&Millau toques)
- Verwallstube – Mathias Weinhuber (3 Gault&Millau toques)
- Post Stub’n at Hotel Post – Tobias Stadler (2 Gault&Millau toques)
- ULLRS Wine & Dine – Michael Gfall and Erkan Cakir (1 Michelin star and 2 Gault&Millau toques)
- Ooben im Mooser – Massimo Vianello (1 Gault&Millau toque)
More than an alliance: a sustainable culinary high
The Collective’s aim is as clear as it is ambitious: to keep raising St. Anton am Arlberg’s culinary standard – not just for a moment, but for the long term. Through exchange between kitchens, new formats, creative collaborations and gastronomic events that don’t merely “take place”, but leave a mark: on the scene, on quality, and on the region’s self-image as a destination for food lovers.
After all, St. Anton am Arlberg stands for variety – from refined menus to Alpine cosiness, from imaginative pairings to perfectly executed classics. The Collective’s goal is to develop that breadth further – not to iron it flat, but to refine it and give it fresh momentum.
Kick-off: Culinary Week presented by STANTON CULINARY COLLECTIVE
30 March – 6 April 2026
The launch becomes an immediate culinary highlight of the season: an entire week of standout dining moments, offering fresh insights each day into the world of these celebrated chefs.
Daily Chef’s Tables hosted by different venues – personal, approachable, exclusive. This is not just service; it’s storytelling: about produce quality, craft, ideas and inspiration. For guests, it means immersing rather than simply dining. Every evening with its own character – yet all part of one shared narrative.
The grand finale: Kitchen Party. 8 signatures. One night like no other.
The crowning conclusion on 6 April 2026 is a culinary production unlike anything St. Anton has seen before. The entire STANTON CULINARY COLLECTIVE comes together for a Kitchen Party – with each course created by a different chef. Eight new perspectives. Eight personal signatures. Plenty of surprises.
Venue: Hotel Tannenhof – high above St. Anton, framed by an imposing mountain panorama. A setting that embodies what Culinary Week is all about: top-level cuisine that belongs in this landscape – clear, powerful, unforgettable.
St. Anton am Arlberg: where culinary gains altitude just like sport
With the STANTON CULINARY COLLECTIVE, St. Anton am Arlberg makes an unmistakable statement: here, cuisine isn’t an accompanying programme – it’s a headline attraction. And when eight award-winning chefs and establishments serve up together, the result is exactly what guests are looking for – and what they’ll be talking about long after: moments that resonate.
