Barrier-free – restaurants in Vorarlberg
Crustaceans, fish, vegetables or sourdough that has been cultivated for years: chef Sebastian Jakob's Alpine-Asian cuisine is a breath of fresh air in the most highly decorated room of the luxury hotel.
Cosmopolitan, Francophile, top-quality products from the region: Sascha Kemmerer and his team have been perfecting this recipe for success for over ten years. Don't miss the events: Alpine Spring, Summer Festival, "Sascha & Friends"!
You can't get more private and luxurious than this boutique hotel. The atmosphere in the hotel's own restaurant is also wonderful. Top: Markus Winkler's fine drinks accompaniment!
The most beautiful guest garden, great cuisine: Thomas Scheucher has been spoiling event and business guests for years at the highest level. Veal, display, fish from Lake Constance, Mediterranean and Asian cuisine - everything succeeds here.
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, 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'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!
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!
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.
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.
Top-quality regional delicacies in a classy ambience: Head chef Sascha Kemmerer uses regional ingredients to create Alpine delicacies, and he lets the schnitzel sizzle in barrel butter - delicious!
Nomen est omen: Austrian cuisine classics are served in the Wirtshaus. Head chef Sebastian Jakob is only satisfied when his guests smile pensively after their meal. And they do ...
Head chef Sandro Abel serves eight courses that are rooted in Austrian gastronomic tradition. They are accompanied by hybrid drinks: cocktails, wine or non-alcoholic beverages. Cheers!
When head chef Holger Stößer rummages through old recipe collections, he usually comes up with something innovative: these delicacies can be really enjoyed on the hotel's wonderful terrace.
Seasonal specialties can be enjoyed here with a fantastic view over the lake. The Hehle family attaches great importance to excellent products - and this pays off (not only with the venison).
They keep Dexter cattle, Merino lambs, Duroc pigs and even grow their own vegetables. The Hirschbühls are committed to excellent food quality - you can simply taste it.
While Valentin Bargehr serves home-style cooking of the highest standard, brother Martin contributes the odd entertaining anecdote at the table. Tip: Sushi is served on Wednesdays.
He is a gourmet through and through - and you can tell: Dominic Mayer serves up whatever is in season. He cooks everything from root to leaf. Special highlight: "Wine & Dine" appointments!