"Child friendly" Restaurants in Vorarlberg
Sebastian Jakob plays the whole gamut of global cuisine here with luxury ingredients from all over the world: Tristan langoustine, Balfego tuna, sea bass, N25 caviar and top desserts. Huge wine list!
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.
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 elegant ambience at the Aurelio does full justice to the exclusive high-end hotel. Regional ingredients merge in subtly composed menus to create dishes that are both classic and modern.
The food in the parlor is as exquisite as the castle itself: Mediterranean favorites, French sauces and Austrian tradition come together in the dishes. Plus the best wine list.
As a guest of the Moosbrugger family, you can experience the culinary essence of the Alps. In addition to the classics, the creative excursions of the kitchen crew are also exciting. Grandiose wine cellar!
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 stylish Severin*s is beautiful everywhere - especially in the restaurant. The kitchen serves excellent dishes - from salmon trout with lobster jus to pink roasted veal loin.
The historic parlors (the Krone dates back to 1741!) provide the perfect setting for exquisitely prepared delicacies from oysters to Chateaubriand. Sensational wine cellar with 1500 items.
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.
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!
Enjoy fine, Mediterranean-inspired cuisine in this elegant, historic parlor - that's something special! Atlantic lobster, vongole or juicy fillet steak leave little to be desired.
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.
High quality and traditional: that's how it feels at the Rössle - and that's how it tastes. Regional craftsmanship is a core theme on the menu, as is the close relationship with local suppliers.
The colorful creations here take you to other worlds and yet - as far as their roots are concerned - mostly remain in the region: vegan baos with pickled butternut squash, grammel dumplings or venison ragout.
Sitting idyllically under the old chestnut tree and strengthening body and soul - that works perfectly at the Adler, for example with veal liver in bacon cream or crispy fried chicken. Cozy parlor and good wines.
The colorful cuisine with Asian inspirations is creative and ambitious, with the ability to think "out of the box". "Wings of cauliflower or the great sushi creations. Top: the pavlova.
Using the best produce from regional suppliers, the kitchen conjures up a five-course evening menu with great ambition. The wine cellar has a large selection of certified organic wines.