"Austrian Cuisine" Restaurants in Vorarlberg
The Almhof has so much elegant style full of individual charm that it is a real pleasure. So does the food: "Austrian trattoria" with classics and wonderful rediscoveries.
Few places combine flair, coziness, modernity and coolness as well as the Hirschen. A magical place with exceptionally good food from easy lunch to dinner. Raphaela and Jonathan work their magic.
Here, you'll be reluctant to give up your place in the sun to get back on the slopes. Caviar and oysters, sashimi - but also pasta, chops or classic cream goulash? Tip: fondue variations!
Alpine and always good for a flavorful surprise, that's the cuisine at Picea. The team serves its culinary art with high standards and captivating aesthetics. Exquisite: the wine cellar.
The Mangold has its own very special style - both in the ambience and in the kitchen. Subtle, flavorful seasonal cuisine and an excellent wine list, including a large selection of champagnes.
The historic building is a magical attraction. The cuisine: cool and traditional at the same time, with delicious creations such as crispy trout dumplings and classics. Grandiose wine list with rarities.
Where Josef Walch Sr. established fondue on the Arlberg 60 years ago, the tradition is still cultivated in the old parlors today: five fondue menus plus classics such as pâté en croûte.
The Bregenzerwald is an environment for the contemporary and stylish celebration of taste and tradition - and that's exactly how this parlor feels. Attitude and craftsmanship, prepared by chef Bernd Reimer.
Dining vegan-vegetarian at such a high level in this location in a ski paradise? This is a unique selling point of the Johannesstübli. Of course, the resort's excellent wine list is also available.
She is particularly good at taking the traditional to a new level. This can be alpine, but international influences are also welcome. Great: veal kidney. The place to be at lunchtime.
Markus Gitterle is a creative spirit with an extraordinary flair for exciting flavors, reduced to the essentials. Famous classics and a fantastic menu with great wine accompaniment.
Head chef and host Gerald Leininger attaches great importance to creating a well-rounded overall experience for his guests: atmosphere, service, cuisine - everything focuses on cultivated hospitality and authentic enjoyment.
In his Walserstuba, Jeremias lives the concept of sustainability in all its facets. For him, this is not just an empty phrase, but a genuine conviction. A beautiful, honest place with authenticity and heart!
What Dominic Mayer creates here is remarkable. His vision of honest gastronomy and sustainable business tastes extraordinary, creative and delicious - and is still down to earth.
The Zirbenholzstube is a particularly enjoyable place. Head chef Holger Stößer creates varied menus with great finesse. He attaches great importance to seasonal dishes and the best ingredients.
What a view over Lake Constance! The Mehdafu's Ländle surprise menu offers five to seven courses with creations made from regional ingredients such as Eichenberger lamb and Lake Constance fish.
The cuisine in the Alter Gericht is more cosmopolitan than the historic parlor might initially suggest: sushi, sashimi and dim sum are just as delicious here as veal saddle steak with creamed porcini mushrooms.
The historic house, built around 1830, is a stylish place to spend an enjoyable evening indoors and outdoors. They specialize entirely in Austrian wines - and with depth!
The cuisine is top-notch throughout the resort - even the classics from the wood-fired oven at the Wirtshaus are of the highest standard, such as the tender boiled beef. Particularly good: the pastries from Annika Beutel.
The restaurant's own farm with Duroc pigs and lambs reared in a species-appropriate manner sets the culinary pace for the menu. Now in its sixth generation, the family business is full of warmth.