Post Stuben

The story

Crafted with passion, served with love

A Family House Eighty Years in the Making

The story of the Post Stuben begins in 1937, when Erich Moosbrugger – a man from the Bregenzerwald with a passion for skiing and a family rooted in craftsmanship – acquired the Gasthof Post with his wife Irma. Now in its third generation under the Moosbrugger family, the five-star property in Lech am Arlberg has long held membership in Relais & Châteaux, the international association of independent luxury houses. What has remained constant across the decades is a particular quality of hospitality: staff who have worked here for years, who know returning guests by name, and a host family that is genuinely present and involved in daily life.

Distinct Rooms, One Kitchen

The Post's dining is spread across several spaces, each with its own character. The Panoramarestaurant "Postblick", opened to mark the Moosbrugger family's 80th anniversary in Lech, offers a sweeping view over the village alongside the full à la carte menu – open to hotel guests and outside visitors alike. The Jägerstube, fitted out in traditional hunting-lodge style, is the setting for creative cooking paired with wines selected by sommelier Miroslav Kalinic. The Emostube, named for the artist Emo Henrich, leans into classic Austrian cuisine and fondue chinoise in a more intimate atmosphere. The Kutscherstube is the most informal of the four, a proper gasthof room serving Austrian specialities and half-board dinners. After dinner, the Bemelmans Bar draws guests for cocktails or a glass of Champagne.

On fine days the sun terrace is the place for housemade cakes and strudels from the in-house patisserie, with the Arlberg mountains as the backdrop.

Chef Michael Volcanjsek and the Tiroler Steinschaf

Executive chef Michael Volcanjsek describes his approach plainly: regional and seasonal produce, classical Austrian cooking refreshed with international influences, and an unwavering focus on quality. One concrete expression of that commitment is the hotel's own flock of 25 to 30 Tiroler Steinschaf – a heritage breed raised on the Alpe Formarin – whose meat appears on the menu. The Post is also a participant in the Relais & Châteaux and Slow Food "Food for Change" initiative, with a particular interest in plant-forward cooking that draws on the biodiversity of the Alpine region.

Lech itself is noted for having the highest density of Gault-Millau toques per capita of any Austrian village, a context that keeps the standard of the Austrian cuisine here sharp.

A Wine Cellar Worth the Detour

The Post's cellar holds around 14,000 bottles – a mix of rarities and benchmark producers from across the world. Wine Spectator has recognised the list with its Best of Award of Excellence, a distinction the house has earned consistently over many years. The pairing programme in the Jägerstube, led by Kalinic, is the natural complement to Volcanjsek's kitchen, though guests across all the dining rooms have access to the same cellar.

The Setting

Lech sits at the heart of the Arlberg, surrounded by one of the largest connected ski areas in Austria in winter and over 350 kilometres of marked hiking trails in summer. The Post occupies the centre of the village at Dorf 11 – close enough to everything to be genuinely convenient, but calm enough to feel removed from the bustle. The house is currently undergoing a comprehensive renovation begun in spring 2025, with completion expected in 2026; the restaurants, service and atmosphere remain fully operational throughout.