Falstaff Restaurantguide 2024: The best 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.
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.
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 "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.
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.
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!.
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.
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!
Beautiful modern wooden parlour, warm hospitality from Cecily Smedek, mature wine rarities and creative Austrian cuisine: this combination is not to be missed by gourmets.
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.
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.