The Best Restaurants with 1 Falstaff Fork(s) in Vorarlberg
The Hirschen is one of the most popular addresses for brunch fans. But it's not just at the crack of dawn that fabulous food is served. Highly recommended: homemade Schupfnudeln and gnocchi.
Hikers and winter sports enthusiasts like to stop off here; the view makes up for many an effort. You can then feast on Montafon hay flower soup and other regional delicacies.
A guarantee for good taste: the ambience at the Babenwohl promises what the cuisine delivers - "classy" is the key word here. The locals also appreciate this and enjoy visiting the city hotel.
After working in Germany and Austria, junior chef Christoph Klauser has returned home and is now in charge of his kitchen crew: regional ingredients and innovative cooking techniques - simply delicious!
Cosiness and alpine chic at Garfrenga; the predominantly regional cuisine offers home cooking at a high level. A special highlight is the delicious grill platter for the whole family.
Head chef Bernd Moosmann takes a stand: the animal produce he uses all comes from farms in the immediate vicinity. "Enjoyment without a guilty conscience" is the name of the game here.
Where else can you get a veal roll roast? The Gemsle team dedicated itself to reviving old Austrian cuisine years ago - and it's not just traditionalists who love it.
Emperor Franz Joseph is said to have once made the first telephone call of his life in the Gütle, and now you can feast like an emperor in the dining room: veal liver, boiled beef and ice cream pancakes. Great terrace!
Pure idyll: in the rustic parlours of the old, cosy Wälderhaus, the inn tradition is revived. The three- and four-course menus are freshly prepared, convenience food is taboo here!
While host and sommelier Peter Schedler searches for the best wines in the wine cellar, the cuisine is down-to-earth and honest. Recommendation: Milchlammstelze, boiled beef and duck breast.
Montafon style sushi? Yes, the well-travelled chef Emanuel Ganahl specialises in just that: "Sura Kees" as nigiri, "Pulled Dagobert Duck", "Drunken Watermelon Sashimi" (from 6 pm).
A juicy steak or a tender fish from local waters - served with fine wines from the best wine regions by junior chef and sommelier Michelle Morik. Wanderlust and indulgence; both are catered for.
You could almost think that time has stood still here, the rustic and cosy parlours are still so well preserved. The cheese dumplings taste even better here. Tip: visit the distillery!
Celery soup with parsley oil or duck breast cooked sous-vide with elderberry jus: the cuisine at Krönele is both ambitious and down-to-earth. Simply switch off and enjoy!
One of the top addresses on the Arlberg: with Chateaubriand in a salt crust, turbot "al forno" and foie gras, it's hard to choose. Lighter dishes are also served at lunchtime: soups, pasta and salads.
The delights of distant continents brought to the plate: chicken adobo, vegetarian celery millefeuille, Indian masala. Ramen is served exclusively twice a year - a must for connoisseurs!
DIY enthusiasts are now at work at NEVO: Natalie and Neven Krizman pickle fish, bake bread and ferment vegetables. Their international creations are best enjoyed in the super-idyllic garden!
Anyone who believes that there are only - exquisite! - fish dishes is mistaken. Chef Darko Moser's meat dishes are legendary. The asparagus weeks in the spring are also not to be missed.
Gabriel Venturiello attaches great importance to variety: from lunch with simple, elegant Italian favourites (such as gnocchi with sage butter) to a New Year's Eve party with oysters. Indulgence tutto completto!
The Alpenblick is a tanker of cosiness, the sun terrace a fixed resting place for all motorised visitors to the Bregenzerwald. The view is made even sweeter with the homemade cakes.