The House on the Square

Schruns is currently experiencing a surge in construction activity – existing structures are being renovated and expanded, with contemporary Alpine elements added. This is also true at Kirchplatz, where the well-known “Taube” holds a particularly important place within the village. In a creative and energetic collaboration, the new owners, together with the architectural firm Bernardo Bader, involved stakeholders, and regional craftsmen, are bringing the historic Posthotel Taube into the 21st century. They are all contributing to the Montafon resort town’s renewed sense of flair and openness with the extensively renovated and expanded complex.

The Taube garden has been legendary for 300 years. Old chestnut trees, crunching gravel, and classic furniture do justice to this spacious guest garden. Open to locals, hotel and regular guests, spontaneous day-trippers, and hikers, it also offers a diverse range of culinary delights in the fresh air. In summer, the trees provide pleasantly cooling shade, and in winter, the sun shines on the open terrace at the corner, offering a full view of the bustling Kirchplatz. Whether here or there, it’s a great place to linger, with a good glass of wine and delicious Kaiserschmarren on the plate.

Conceptually, the Taube impresses with a varied space offering, designed for different occasions and tastes. Outdoors, Wiener schnitzel and cheese spaetzle are a hit, while cocktails, antipasti, and sausages are served in the Schurle Hall. Those dining à la carte in the main house can choose between the pine-panelled Montafoner Stube, the festive red Taubenstube, or the informal green Gaflunastube. A notable feature is the use of regional ingredients, interpreted in a worldly and seasonal way. A tomato and pepper ragout with Sura Kees cheese, rosemary focaccia, and egg, for instance, is a Shakshuka à la Taube, offered during the Alpine and harvest season. A highlight in autumn is the Törggelen at the hunting lodge, with young wine, chestnuts, Brettljause, and apple strudel. The Chef’s Table and wine tastings are available year-round. And true to its strong local roots, the Taube remains a place for weddings (with pre- and post-wedding events in the Tubaloch), christening meals, and funeral gatherings – upholding good tradition.

All of this is done with passion and professionalism. With Oliver Fleisch, an experienced chef and seasoned professional has returned to his hometown after years in the USA (at the Grand Hotel Mackinac Island), in Arlberg, and South Tyrol. He designed the new kitchen according to his vision, and since the opening in December 2023, he has been managing a team of 17. Fleisch has a good sense of Austrian cuisine, without frills and with a solid portion of personal creativity. Convenience products are not found at the Taube. The venison sausages come from in-house hunting, the meat suppliers are local butchers, and the vegetables are regionally and locally grown. A refined pastry chef ensures fresh pastries daily, while his former standout apprentice, a Syrian, now serves as sous chef. At the Posthotel Taube, all employees are employed year-round, creating a strong foundation for continuity and reliability.