The Best Restaurants with 3 Falstaff Fork(s) in Vorarlberg
Mike and Andrea Schwarzenbacher's cuisine, service and wine selection are all exceptional. Whether seasonal high-end dishes (game, mushrooms) or international influences (curry) - a dream!.
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.
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.
Lobster, tuna, wagyu, truffle or curry: even after 25 years, the Fux is still a Euro-Asian revelation. Plus there’s a wine bible with over 5,000 wines and a cosy bar with top cocktails.
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.
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.
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.
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.
When Franziska Hiller swings the cooking spoon, the result is always wonderful: based on the rules of Hildegard von Bingen, the focus here is on naturalness - a top investment.
Jeremias Riezler's cuisine is radically seasonal. Together with his wife Bettina, guests are pampered individually: the host personally accepts menu requests.
It has style: a seven-course menu with the highest quality ingredients, prepared by Rick Frank and his ambitious team. The drinks are also a real treat - both at the bar and in the cellar.
The modern wooden architecture including a cooking island in the store is the perfect stage for Felix Groß's daily specials: The best of the Bregenzerwald is prepared in front of the guests.
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).