Award-Winning Restaurant


Neustift, Tyrol
Gourmet restaurant
4 Gault&Millau toques
Boris Meyer


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 Boris Meyer 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

  • 4-Gault&Millau-toque restaurant
  • Up-scale country ambience with a warm welcome
  • Regional cuisine with international finesse
  • 5 or 7-course gourmet dinner
  • Excellent wine pairing: 3 stars from The World of Fine Wine
  • Wine cellar with 2,500 different wines and around 20,000 bottles

Chef de Cuisine Boris Meyer

Despite his young age, head chef Boris Meyer has already travelled a great deal. Originally from Merzen in north-west Germany, the chef has worked in Osnabrück, Lucerne, New Zealand and Sydney among other places, as well as at the world-famous noma in Copenhagen. Top chefs such as René Redzepi and Joachim Wissler were his teachers and shaped his professional career. Today Meyer is one of the 13 best chefs in Tyrol and ranks among Austria’s top 100.

‘The countryside on our doorstep basically gives us everything we need for first-class culinary experiences.’
Boris Meyer, Chef de Cuisine
Hubertus Stube | Stubaital | Tyrol | marketing deluxe
Hubertus Stube | Stubaital | Tyrol | marketing deluxe

Culinary Accord

Boris Meyer 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.

Nicole Ginzinger MA
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Hubertus Stube – 4 Gault&Millau toques

© Photo credits: EMGIE Photography, Mike Huber, Andre Schoenherr, Jenny Haimerl, Ydo Sol Images