The Best 10 Mid-Range priced Restaurants in Vorarlberg
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.
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.
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.
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 Ernele team calls its way of working "regional patriotism". You can feel and taste this in every corner, whether on the plate or in the home-made delicacies to enjoy at home.
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.
The artistic and creative flair of Kristiania is reflected in the gastronomic concept. Surprising dishes full of flavors, fondues or culinary experiences in the snow: anything is possible!
Head chef Janine Wieland spoils her guests in the brasserie with fine à la carte dishes ranging from sole to coq au vin. Sommelière Fabienne Hammer always has the right wines to go with them.
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.
You can only love the Humbachstube, and the food here anyway. In summer on the great terrace, in winter full of coziness in the parlor. The Jägers know their trade, both in cooking and wine!
Uncomplicated, but always stylish: the Schneggarei combines the best of both worlds. It also offers a variety of culinary delights: grilled kohlrabi, cheese fondue, 300 g rib eye and crispy wood-fired pizza.
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 proximity to the kitchen is always special, as it is here at the Chef's Table for two to six guests. The kitchen adheres to the traditions and treasures of the Bregenzerwald. Dialogue with the team is expressly encouraged.
Nature and home are also reflected in the cuisine here in Brandnertal. Creatively prepared ingredients from Vorarlberg are served on the plates: char ceviche, homemade pasta or veal cheeks.