Awards of the
Gourmet Restaurant Stüva

"Getting better every day" is Benjamin Parth's motto. The head chef at Hotel YSCLA and its in-house gourmet restaurant Stüva in Ischgl belongs to the elite of Austrian haute cuisine: Two Michelin stars in the 2025 Guide, five Gault&Millau hats (19 points) in 2025, five stars (98 points) in the Guide A la Carte 2024, and four forks (99 points) in the Falstaff Restaurant Guide 2025 speak for themselves. Highlights of his career so far include being listed in 2009 at the age of 19 with his gourmet restaurant Stüva for the first time with a Gault&Millau hat (14 points) in the Austrian edition. Other honors include "Gault&Millau Chef of the Year 2019" and inclusion in "Les Grandes Tables du Monde" in 2020.

In the current edition of the renowned gourmet guide "Gault&Millau" (valid for 2025), the gourmet restaurant Stüva was again ranked as the highest-rated restaurant in Tyrol, maintaining its number 1 position in Tyrol and joint first in Austria. Benjamin Parth's second starred restaurant, SPACE 73, was also awarded 2 hats and 14 points in Gault&Millau 2025.

/// Member of Les Grandes Tables du Monde ///

Benjamin Parth's culinary skills have made the restaurant Stüva what it is today: one of Austria's leading gourmet restaurants. At just 19 years old, Parth earned his first Gault&Millau hat, making him the "youngest hat chef in Austria" at the time. With his extraordinary gourmet concept, he climbed the ranks year by year. Today, the restaurant Stüva (Rhaeto-Romanic for "Stube") is counted among the best gourmet temples in the country, as confirmed by leading gourmet guides: