Good Room Acoustics – restaurants in Vorarlberg
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.
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.
Classic elegance in the parlours, classic Austrian cuisine on the plate: the Rhomberg host family knows their trade, here the fifth generation cooks and serves with attention to detail.
One of the hippest locations in the country: everyone loves the Moritz! No wonder, organic cuisine is rarely presented in such a charming way: cheeky, uncomplicated and without any pretentiousness. And really good.
See and be seen: Belgian and French specialties, such as moules frites and coq au vin, are served in an elegant atmosphere. Add a glass of "Sprudel" and all is right with the world again.
A guarantee for good taste: the ambience at the Babenwohl promises what the cuisine delivers - "classy" is the key word here. The locals also appreciate this and enjoy visiting the city hotel.
Hikers and winter sports enthusiasts like to stop off here; the view makes up for many an effort. You can then feast on Montafon hay flower soup and other regional delicacies.
Celery soup with parsley oil or duck breast cooked sous-vide with elderberry jus: the cuisine at Krönele is both ambitious and down-to-earth. Simply switch off and enjoy!
Emperor Franz Joseph is said to have once made the first telephone call of his life in the Gütle, and now you can feast like an emperor in the dining room: veal liver, boiled beef and ice cream pancakes. Great terrace!
Gabriel Venturiello attaches great importance to variety: from lunch with simple, elegant Italian favourites (such as gnocchi with sage butter) to a New Year's Eve party with oysters. Indulgence tutto completto!
Although Günter Hämmerle has always been known for his home cooking, vegetarian dishes are also lovingly prepared here. The dates for his display weeks are always booked up quickly.
A safe bet for fans of sirloin, flank and fillet: steaks from Black Angus cattle raised outdoors are cooked to perfection on the lava stone grill. Highlight: the in-house dry-aged beef (72 days).
The Tschofen is the right address for sophisticated lunch menus. Once a month, the restaurant also serves dinner and offers changing themed menus. There are also great breakfast options to discover.
Are they perhaps the best Kässpätzle in the Bregenzerwald? The Muxel family prepares them like school. They taste particularly good under the sprawling chestnut trees in the idyllic guest garden.