"Classic & Traditional Cuisine" Restaurants in Vorarlberg
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.
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!
Taste without amplifiers and sledgehammers: this is the motto of Michael Garcia Lopez's cuisine. Host Dietmar Nußbaumer provides the perfect accompaniment, such as wine from Burgundy.
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.
Rustic wooden rooms and contemporary delicacies: This mix works perfectly at the Metzler family's luxury hotel. Fine cuts of meat and fish are the highlights of Bernd Reimer's cuisine.
A pleasure hideaway away from the big names: Anne-Marie and Wolfgang Strauss have been pampering their guests on the wonderful sun terrace here for almost 30 years. Be sure to try the fish and seafood!
Markus Gitterle has dedicated himself to the motto "mountain to table". He likes extravagant vegetable dishes, but his guests also love him for his skillful handling of meat (such as chamois). Delicious!
A restaurant like a concept store: everything is coordinated. In the heart of the Bregenzerwald, gastronomic highlights are celebrated by Jonathan Burger and Raphaela Wirrer. After dinner? To the wine bar!
The ideal location for festive occasions: a listed building, dark wooden parlours, luxurious cuisine ("Chicken Tea" from Wildtaube) and a guest garden with old chestnut trees. Pure romance.
Jeremias Riezler's cuisine is radically seasonal. Together with his wife Bettina, guests are pampered individually: the host personally accepts menu requests.
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).
A visual and gastronomic gem in the villa district. The "Frischmarkt lunch" is legendary, and in the evening Gerald Leininger's team goes one better with dishes of the day (such as pork belly with prawns).
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 ...
Seasonal specialties can be enjoyed here with a fantastic view over the lake. The Hehle family attaches great importance to excellent products - and this pays off (not only with the venison).
Slow food from Austria: the cooking here is "unplugged", i.e. without preservatives or flavour enhancers. The beautiful (and above all well-stocked) vaulted wine cellar is also impressive.
When head chef Holger Stößer rummages through old recipe collections, he usually comes up with something innovative: these delicacies can be really enjoyed on the hotel's wonderful terrace.
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.
The congenial gastronomic duo Marietta Wild and Jakob Handler understand each other perfectly. She cooks with great passion and honest seasonal dishes, he lets his guests benefit from his wine knowledge. Top!
The Eden offers luxury and romance at the table. A special highlight is the "Circus at the table" - a multi-course gourmet menu with excellent wine accompaniment. Be sure to book in advance!
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.