The best restaurants in Vorarlberg in the Mid-Range Price Category
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.
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.
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!
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!
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.
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.
At Gabi Strahammer's, supposedly simple dishes become a taste sensation: cream cheese ravioli, einkorn risotto with mushrooms, lamb curry, Lake Constance zander and the best ice cream in the region (salted butter caramel).
Monkfish, saddle of venison, chorizo, Beuscherl (offal ragout) – whatever tastes good is allowed! With Felix Bantel, a new generation of chefs is bringing a breath of fresh air with local produce and international influences.
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).
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 ...
Slow food from Austria: the cooking here is "unplugged", i.e. without preservatives or flavour enhancers. The beautiful (and above all well-stocked) vaulted wine cellar is also impressive.
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).
Mountain cheese and salted lemon: Milena Broger and Erik Pedersen offer refined and sophisticated snack cuisine with a Scandinavian twist. The pair will make even the most discerning guests happy.
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.
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.
The congenial gastronomic duo Marietta Wild and Jakob Handler understand each other perfectly. She cooks with great passion and honest seasonal dishes, he lets his guests benefit from his wine knowledge. Top!
In the heart of the historic old town, Gutwinski attracts diners with international cuisine such as tuna sashimi or truffle pasta. However, the "classy" rating can also be awarded for the ambience.
With the tiled stove, corner bench and panelled ceiling, could it get any cosier? Hardly! A feel-good programme also prevails in the kitchen: light, healthy and regional - the hosts Martin and Florian Jäger attach great importance to this.