Breakfast – restaurants in Vorarlberg
An international audience, top local ingredients, some of which come from the restaurant's own food lab: exceptional chef Julian Stieger takes Zug's alpine gourmet show to the next level with around 20 courses.
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"!
The "Wranniversum" is the place to be: On the sun terrace you can enjoy yellowfin tuna, truffle linguini or caviar as an aperitif, followed by veal chops, tomahawk steak or Zug trout.
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.
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!
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!
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.
A visual and gastronomic gem in the villa district. The "Frischmarkt lunch" is legendary, and in the evening Gerald Leininger's team goes one better with dishes of the day (such as pork belly with prawns).
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).
The Eden offers luxury and romance at the table. A special highlight is the "Circus at the table" - a multi-course gourmet menu with excellent wine accompaniment. Be sure to book in advance!
The Dogana is the perfect retreat for connoisseurs: the elegance of the restaurant makes you forget your everyday worries. Of course, the excellent international cuisine also helps. Exciting wine list!
Congenial duo: Pascal Lang and Jessica Summer refine regional produce into sophisticated delicacies. The enchanting garden is an oasis of well-being - and the wine cellar holds a few surprises.
The Hallers know how to delight guests: on the one hand, their light Alpine cuisine is captivating, on the other hand, their warm hospitality. Gourmet tip: be sure to try the exquisite range of cheeses!
Head chef Herwig Pacher spoils his guests with lovingly prepared regional delicacies. Connoisseurs appreciate it: Klostertaler cheese cream soup or grilled venison schnitzel are to die for.
Want to look over Philip Lochmann's shoulder and pick up a kitchen trick or two? The big show cooking at Bibers makes it possible. Anyone who takes a seat here has something to talk about.