vom Gault Millau 2023 zum aktuell höchstdekorierten Restaurant in Tirol gewählt
- Benjamin Parth
- Gault & Millau 2023: 5 Hauben (19 Punkte)
- Guide Á la Carte 2022: 5 Sterne (97 Punkte)
- Falstaff Restaurantguide 2022: 4 Gabeln (97 Punkte)
- La Liste „Young Chef Award” 2020
- Gault & Millau „Koch des Jahres 2019“
- Member of Les Grand Tables du Monde
The Stüva (Rhaeto-Romanic for "parlour") in the Gourmet Boutique Hotel YSCLA in Ischgl is one of the six best restaurants in Austria according to Gault & Millau 2023. Here, 34-year-old chef Benjamin Parth wields sceptre and wooden spoon. At the presentation of the 44th edition of the renowned restaurant guide Gault & Millau, the editors Karl and Martina Hohenlohe honoured the Tyrolean chef as an "exceptional talent". In fact, at 34, Benjamin Parth is the youngest chef ever to achieve the top rating of five toques in Austria.
Parth has long been no stranger to gourmets. In 2009, at the age of 19, he was listed in the Austrian edition of Gault&Millau for the first time - at that time with one toque (14 points), making him "Austria's youngest toque chef". Ten years later, Gault&Millau voted him "Chef of the Year 2019". "Getting better every day" was the credo from the beginning, with which he quickly succeeded in catching up with Austria's culinary elite. Today, critics call him the "master of soups and sauces". Driven by his passion for perfect products and bold creations, he convinces with a reduced and clear line with a high density of flavours. Parth himself describes his gourmet concept as "modern, purist and cosmopolitan".
It is not only Benjamin Parth's culinary skills that have been praised several times by testers: guests are served charmingly and advised competently by the young service team led by Sarah Parth, who, as a sommelier, also recommends from the carefully compiled wine list. In the vaulted cellar of Hotel YSCLA, more than 10,000 bottles with an Austrian focus are stored, but connoisseurs will also find real classics from Italy, Spain and France.
The name YSCLA (Rhaeto-Romanic for "Ischgl") today stands for an excellent hotel in the centre of Ischgl. Rustic, cosy in every corner, comfortable, service-oriented and with great attention to detail: this is how the 4-star superior hotel presents itself to its guests. During the winter season (from the end of November to the beginning of May), the hotel's own gourmet restaurant Stüva is always open Tuesday to Sunday evenings. During the summer season (beginning of July to beginning of September) the Stüva is also open (closing days: Monday & Tuesday), table reservation recommended.