"Child friendly" Restaurants in Vorarlberg
Crustaceans, fish, vegetables or sourdough that has been cultivated for years: chef Sebastian Jakob's Alpine-Asian cuisine is a breath of fresh air in the most highly decorated room of the luxury hotel.
Although the Wunderkammer no longer offers fine dining, the cuisine is great and the wine list exceptional. Probably one of the most beautiful and stylish venues on the Arlberg.
Cosmopolitan, Francophile, top-quality products from the region: Sascha Kemmerer and his team have been perfecting this recipe for success for over ten years. Don't miss the events: Alpine Spring, Summer Festival, "Sascha & Friends"!
The menu is small, but all the dishes are of perfect quality. Under the direction of Hermann Lankmaier, the hotel has the best wine cellar in the entire region. The highlight of the hotel is the sun terrace.
The "Wranniversum" is the place to be: On the sun terrace you can enjoy yellowfin tuna, truffle linguini or caviar as an aperitif, followed by veal chops, tomahawk steak or Zug trout.
You can't get more private and luxurious than this boutique hotel. The atmosphere in the hotel's own restaurant is also wonderful. Top: Markus Winkler's fine drinks accompaniment!
Haute cuisine meets down-to-earth: Dominic Baumann skillfully combines both lines in the restaurant of the noble resort - accompanied by the Lucian family's wine treasures (over 4000 items). Wonderful!
Lobster tagliolini, game ragout, crayfish bouillabaisse or classic baked Wiener schnitzel are served to perfection in the dignified parlour. There are also contemporary daily specials.
The Pfefferkorn family has been pampering guests at the highest level for decades. The recipe for success: a little Alpine-Adriatic cuisine, down-to-earth classics, a phenomenal wine cellar and a highly trained service team.
What began over 60 years ago on the Arlberg thanks to the pioneer Joschi Walch senior is now celebrated in top form: Fondue. In addition to the five variations (seafood fondue), there are also home-style classics.
Beautiful modern wooden parlour, warm hospitality from Cecily Smedek, mature wine rarities and creative Austrian cuisine: this combination is not to be missed by gourmets.
The Pfefferkorn family's hospitality and wine treasures are legendary. Thanks to the kitchen team led by Thomas Hammerschmid and Daniel Biedenkopf, the experience in the gourmet parlours is even better!
Mediterranean delights at this luxury ski resort: Patrick Tober’s delicacies are also available as part of the "Chef's Choice" menu (advance booking required!), accompanied by a picture-perfect cocktail and wine pairing.
At Gabi Strahammer's, supposedly simple dishes become a taste sensation: cream cheese ravioli, einkorn risotto with mushrooms, lamb curry, Lake Constance zander and the best ice cream in the region (salted butter caramel).
Top-quality regional delicacies in a classy ambience: Head chef Sascha Kemmerer uses regional ingredients to create Alpine delicacies, and he lets the schnitzel sizzle in barrel butter - delicious!
Nomen est omen: Austrian cuisine classics are served in the Wirtshaus. Head chef Sebastian Jakob is only satisfied when his guests smile pensively after their meal. And they do ...
They keep Dexter cattle, Merino lambs, Duroc pigs and even grow their own vegetables. The Hirschbühls are committed to excellent food quality - you can simply taste it.
While Valentin Bargehr serves home-style cooking of the highest standard, brother Martin contributes the odd entertaining anecdote at the table. Tip: Sushi is served on Wednesdays.
Congenial duo: Pascal Lang and Jessica Summer refine regional produce into sophisticated delicacies. The enchanting garden is an oasis of well-being - and the wine cellar holds a few surprises.
Anyone who sits down at Martin Griesser's table knows what they are getting: honest and down-to-earth cuisine. Seasonal specialties liven up the menu. Also special: the in-house vinotheque. Great!