e-readiness powered by ŠKODA iV – 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.
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.
Although the Wunderkammer no longer offers fine dining, the cuisine is great and the wine list exceptional. Probably one of the most beautiful and stylish venues on the Arlberg.
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 menu is small, but all the dishes are of perfect quality. Under the direction of Hermann Lankmaier, the hotel has the best wine cellar in the entire region. The highlight of the hotel is the sun terrace.
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!
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.
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.
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.
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 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.
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!
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).