The Best Restaurants with 1 Falstaff Fork(s) in Vorarlberg
The restaurant is entirely dedicated to top quality steak and fish. The food is freshly caught and from organic farming or our own hunting, always well and creatively prepared. Adults only.
The Hirlanda is a dignified place, and you can also indulge in classic culinary delights here: oysters, beef tartare and snails, the finest bouillabaisse and chateaubriand from the charcoal grill!
With its 175 years of history, the Post is home to a treasure and cultivates it with a strong connection to nature and its homeland. Well-being is the keyword of the house, also in Chef Dennis Kellner's cuisine.
This place of indulgence is a real gem in the Vinomna Center. At lunchtime, the menu changes, and in the evening, the larger menu includes beet carpaccio and venison medallions. Afterwards: chocolate soufflé!
In the various parlors of the inn you will be warmly entertained and dine well and heartily on everything from beef tartare to roast onion and Alpine salmon trout. Afterwards: Apple strudel and "Ruschkugla".
The Heimspitze team serves down-to-earth cuisine at its best - childhood memories included. Austrian classics, cooked with just the right amount of emotion and without gimmickry. Great!
Ports are always special places to linger. Pier 69 offers the perfect setting for a short break or long conversations - for breakfast, a light lunch or a sophisticated dinner.
At Gemsle, preserving traditions also means moving with the times. In addition to classics such as Wiener schnitzel or venison stew, there are also creative dishes such as mulled wine soup with mountain cheese gnocchi.
Simple yet cozy, the tavern radiates a lot of warmth. The cuisine is also contemporary, with classics made from the best ingredients: Cheese spaetzle, ragout of local venison and fluffy curd cheese dumplings.
Bringing guests closer to the "good life" and sweetening it - that is the declared aim of the friendly hosts. The kitchen passionately keeps this promise and serves honest dishes with a twist.
The hotel's specialty cuisine embraces the region: eggs, milk, fish and meat are sourced locally, as are the vegetables. Tip: the veal steak with marrow bones followed by an apple strudel.
Right on the piste and yet you can dine in peace: The restaurant (with a great terrace!) serves delicious classics at lunchtime and in the evening, from roast onion to char fillet with rolled barley risotto.
The historic premises contribute just as positively to the atmosphere as the hosts. The small, fine menu offers seasonal dishes such as shrimp cocktail and baked country egg with truffle espuma.
Markus Pircher attaches great importance to craftsmanship in his kitchen, which can be tasted in the beef broth from the Tafelspitz as well as in the braised shoulder of venison or the fresh Buchteln!
The vaulted ceiling lends the sophisticated restaurant its flair, the creative cuisine is hearty and varied: boiled beef, cordon bleu and beef tartare - but also vegan vegetable curry and vitello tonnato.
It is not without reason that the Mathis call their farm a gourmet workshop: Craftsmanship from the kitchen to the patisserie and unadulterated taste play first fiddle with local dishes and seasonal delicacies.
Darko Moser not only knows how to serve fish dishes such as Müllerin trout, but also how to host guests: The atmosphere is warm and welcoming. Classic schnitzel, salads and desserts are also highly recommended.
The bright restaurant radiates Gabriel Venturiello's passion for hosting: From the perfect pasta dish to authentic Italian classics - anyone who loves the Mediterranean is in good hands here.
The well-kept parlors and shady garden provide the perfect setting for delicious cuisine ranging from Bregenzerwald goat's cream cheese wrapped in bacon, fregola sarda and beef goulash.
What a view! The modern restaurant serves cuisine that has something for the whole family - Kässpätzle, Backhendlsalat, Cordon bleu and then Topfenstrudel or Coup Denmark.