Jagastub’n at the GROSSARLER HOF

The ambience of our outstanding Jagastub’n à la carte restaurant in the Grossarl Valley transports you back in time: linen table cloths, rustic wooden chairs and benches, a tiled stove and hunting trophies. The Jagastub’n seats up to 30 diners and is available for private parties and events. We also offer a parties and events planning service!


The renowned Falstaff Restaurant Guide 2021 has awarded our kitchen 87 points & 2 forks.

Love of homeland is mirrored in the GROSSARLER HOF’s cuisine, a showcase of regionalism and local produce. The treasures of the Pongau gourmet region are innovatively prepared to produce traditional and typically Austrian dishes that delight our guests’ palates. Enjoy Alpine herbs from lush valley meadows, fish from nearby mountain streams and the game and venison for which the Valley of Alpine Meadows is rightly famous.


Johannes Haindl & Gregor Feichter

With a great passion for traditional recipes, interpreted in creative & modern way, and a deep connection to regional products, the new duo fits seamlessly into the culinary philosophy of the GROSSARLER HOF. Johannes Haindl from Lower Austria came to the Grossarl Valley after working in Switzerland (Hotel Sunstar, Wengen; 4*), Kitzbühel (Hotel Zur Tenne, Kitzbühel; 5*) and Vienna/Lower Austria (including Linsberg Asia, Lower Austria; 2 Gault Millau toques). The young Carinthian Gregor Feichter gained a lot of experience in Vienna’s star gastronomy right at the beginning of his career (Restaurant Vincent, 3 Gault Millau and 1 Michelin star) before he moved back to Carinthia and expanded his collection of stars at renowned hotels (4* Weissenseerhof and 4* Das Mörisch).

Gastgeber Grossarler Hof
‘To call my cuisine rooted in the soil is a great compliment that expresses our respect for the food and produce of our homeland.’


Table reservations