Ischgl has a penchant for luxury and quality both on and off the slopes and visitors are assured a top-notch lifestyle experience.

When the ski resort opens for the new season next month (23 November) a star-studded 12-million euro chairlift will make its debut. The padded and heated upholstered seats have weather hoods and safety lock bars and each chair is dedicated to one of the top international stars to have performed in Ischgl’s popular Top Of The Mountain concerts – and the chair backs are emblazoned with images of singers including Robbie Williams, Kylie Minogue and Muse.

The Palinkopf chairlift joins the Ischgl stable of 45 state-of-the-art skilifts which serve the 238 groomed runs kept in tip top condition with the support of 1100 snow-making machines.

Now the village’s reputation for fine dining reaches new heights with Austria’s top gourmet guides serving up accolades for seven of its restaurants.

Gault&Millau 2018 lists three Ischgl restaurants in the highest ranking gourmet restaurants in Tirol – a proud achievement for a village with just 1600 residents.

The results in detail:

*        The Paznaunerstube in Hotel Trofana Royal headed by chef de cuisine Martin Sieberer was again awarded 18 points and thus three toques by Gault&Millau; A la Carte awarded Sieberer five stars (96 points), just like last year. Heimatbühne, another of Martin Sieberer’srestaurants in the hotel, was awarded 86 points (three stars) in A la Carte and 15 points (two toques) by Gault&Millau. So the two Hotel Trofana Royal restaurants have a combined total of five toques and eight stars all under one roof.

*        Benjamin Parth, head chef in Restaurant Stüva in Hotel Yscla was also awarded 18 points (three toques) in Gault&Millau; A la Carteconfirmed its five stars – making the 29-year-old one of the youngest five-star chefs.

*        The Schlossherrnstube in Schlosshotel Ischgl, with head chef Gustav Jantscher, achieved 17 points in Gault&Millau and was awarded three toques for the first time; A la Carte gave 92 points and four stars.

*        The new Stiar restaurant in Sport and Genusshotel Silvretta, with head chef Gunther Döberl, entered the rankings in the gourmet guides with 89 points (four stars) in A la Carte and with 16 points (two toques) in Gault&Millau.

*        Fliana Gourmet in Hotel Fliana, whose head chef is Andreas Spitzer, received 15 points in Gault&Millau and two toques for the first time. In A la Carte it also won over the restaurant critics and was awarded three stars (81 points).

*        Klaus Brunmayr from Lucy Wang restaurant again achieved 13 points (one toque) in Gault&Millau.

Culinary events are held on the mountain in both winter and summer with top chefs from all over Europe taking part. In winter there’s the Chef’s Trophy for skiing and in summer it’s the Culinary Jakobsweg hiking trail in which Michelin-starred UK chefs Simon Hulstone, Stephen Crane, Matthew Tomkinson and Russell Brown have taken part.

For more information on Ischgl and to use the accommodation booking service please go to www.ischgl.com