Like its big relatives Lech and St. Anton, the small village of Klösterle also has "am Arlberg" in its name. However, it is actually located at the foot of the Arlberg and so far away that the bus goes to dinner, but not back (Verkehrsverbund Vorarlberg - is anyone there?). And yet there is now a very good reason to head for this community of 690 people. The little house is called "Wirtschaft Traube" and was empty for a long time until Tanja and Tobias Schöpf discovered this gem. They are known from the "Fuxbau" in nearby Stuben, and most recently he ran the manufactory in Joschi Walch's "Roter Wand" in Zug. And now they have their own restaurant with a streamlined concept. He does the cooking, she looks after the guests. There are five dishes a day for 26 seats - individually or as a menu. And at 92 euros, it's extremely affordable. In the spirit of Schöpf's master chef Thorsten Probost, he puts what the region has to offer on the plate. He turns it into straightforward dishes in which the cooking takes a back seat and the product takes centre stage. Silky ravioli filled with curd cheese and bell peppers lie in a thick tomato stock, a few dabs of basil pesto and pickled white strawberries - preserved summer flavours that make winter more enjoyable. If your father has just shot an ibex, you can have its back with black salsify, Jerusalem artichoke purée, sweetcorn, pear and elderberry. And the dessert is also aesthetically beautiful. A rosehip and sour cream cylinder comes with apple ragout and black walnut ice cream. Naturally, the young couple cannot compete with the wine lists from the mountain, but for 49 euros Tanja Schöpf serves a fine wine accompaniment without price-driven prestige bouquets.
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