Since 2010, when ‘Cook the Mountain’ was taken on as leitmotiv, the cuisine has changed from a standardized classic-international to a very region alone with mountain products only, based on seasonality and sustainability.

Dining at the St. Hubertus has become a truly sensational experience which gives the guests a clear sense of the location.The restaurant itself hosts 8 tables in the main dining room, one table in a separate room with view to the kitchen, one cosy table next to the fireplace and a tree log table inside the kitchen close to the chefs.During the summer months, every Sunday there is a special lunchservice‘St. Hubertus Unplugged at 2.000m ’at the Pizzinini family’s private mountain hut at Piz Sorega.