|4 Gault&Millau toques|
The roots of culinary good taste lie in nature. And that’s why the cuisine at the Hubertusstube in Neustift is shaped by nature – creatively enhanced by a master of the culinary arts. Delights include game from the hotel’s own preserve, local char, and a wide range of produce supplied by local farmers. The result? Regional depth garnished with international influences. And awarded 4 toques by Gault&Millau.
As well as earning critical acclaim, this commitment to nature appeals to the all-important guests – and that’s the greatest honour for Chef de Cuisine Christian Jeske and proprietors, the Pfurtscheller family. Offering top quality cuisine and service to the guests of the Hubertusstube and the SPA-Hotel Jagdhof comes naturally to both the kitchen and the hosts.
Restaurant Facts at a Glance
Chef de Cuisine Christian Jeske
Hailing from Schloss Elmau where he was Head Chef, Christian Jeske moved to the SPA-Hotel Jagdhof in September 2022. The native Bavarian’s craft was honed by working with international top chefs – including at the G7 summit. His greatest role model is 3-Michelin-starred Christian Bau of Victor’s Fine Dining in Germany. He also loved working with Andreas Döllerer in Golling, Salzburg, where the whole family took him under their wing. At Chasa Montana in Switzerland, Christian Jeske was part of the team responsible for the La Miranda’s first Michelin star in 2014/15.
Christian Jeske demonstrates in the SPA-Hotel Jagdhof’s kitchen that a gourmet chef does not need to get bogged down by haute cuisine. By creating three culinary options, he is able to offer the perfect cuisine for every guest of the 5-star hotel: jCUISINE – classically traditional fare with strong regional influences; jGOURMET – fine, award-winning gastronomy; and jBALANCE – Mediterranean, low carb and with vegetarian options, this is a fresh and healthy alternative for health-conscious connoisseurs.
© Photo credits: EMGIE Photography, Mike Huber, Andre Schoenherr, Jenny Haimerl, Ydo Sol Images