2 Michelin stars beneath the Alps: Stüva's 12,000-bottle secret

Chef Benjamin Parth earned 2 Michelin stars in a town of 1,600 people at 1,400m elevation. The real story? Sommelier Sarah Parth leads you through 12,000 bottles in the Celerina cellar before dinner, pulling Austrian treasures aged at altitude. You'll taste wines most Master of Wines haven't heard of, then sit for a 7-course tasting where "never more than 3 flavor components" becomes a philosophy you'll steal forever.

What to do there

4 things to do

1. 1 Book the Celerina cellar tour (the move nobody knows) Wine · Free

   Email reservation@yscla.at minimum 2-3 weeks ahead requesting "7-course Stüva Experience tasting menu (€220) with sommelier wine pairing (€110) AND Celerina wine cellar tour before dinner." Write: "I'd like to book the Celerina wine cellar tour with Sommelier Sarah Parth before my tasting menu. I'm particularly interested in Austrian producers." Hotel YSCLA is on Dorfstraße 75, 200m from Silvrettabahn base station. Specify 6pm arrival for tour, 7pm dinner seating.

   Backup: If tasting menu fully booked, request the 4-course "Discovery Menu" (€140)—still includes cellar tour with less advance notice required.

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2. 2 Descend into 12,000 bottles with Sarah Parth Wine · Price: high

   Arrive at Hotel YSCLA at 6pm sharp where Sarah Parth (sommelier and chef's wife) meets you in the lobby. You'll descend into the Celerina cellar beneath the hotel—Alpine tunnels storing 12,000 bottles at stable cool temps. Sarah pulls 3-4 bottles for tasting during the 30-minute tour. Ask her: "How does altitude affect wine aging?" and "Which Austrian producers do you recommend I explore?" Request focus on Wachau Grüner Veltliner and Burgenland reds—she has deep relationships with these winemakers.

   Backup: If Sarah isn't available, another sommelier leads the tour—still excellent, just less personal connection to the chef's vision.

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3. 3 7 courses that redefine what "simple" means Wine · Price: very high

   7pm seating in the intimate Stüva dining room with open kitchen views. You're eating in a 2-Michelin-star restaurant in a town of 1,600 people at 1,400m elevation. The "Stüva Experience" is 7 courses where Benjamin Parth (Gault&Millau Chef of the Year 2019) serves "never more than 3 flavor components per dish." Each wine pairing is chosen to enhance, not compete. Pay attention to the soups and sauces—critics call him "master of soups and sauces." This is a 3-4 hour experience, so pace yourself.

   Backup: If the tasting feels too long, you can request to skip a course—they're accommodating. But you flew here for this, so commit.

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4. 4 Realize Austria produces more wine than New Zealand (and drinks most of it) History · Free · Optional

   During your wine pairing, you'll taste Wachau Grüner Veltliner Smaragd (citrus, white pepper, mineral), Austrian Zweigelt or Blaufränkisch (cherry, spice, firm tannins), and possibly aged Chardonnay from Burgenland. The revelation: Austria produces ~300 million liters annually (more than New Zealand's ~280 million) but exports only 40%—the rest is consumed domestically. Ask Sarah: "Why don't we see Austrian wines in the US/UK?" The answer involves low yields, high domestic consumption, and winemakers who'd rather sell out locally than export. Write down the producers she mentions—FX Pichler, Domäne Wachau, Prager for whites; Umathum, Nittnaus for reds.

   Backup: If you can't remember producer names, ask for a copy of the wine list or photograph it—you'll want to hunt these bottles down later.

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