"Barrier-free" Restaurants in Vorarlberg
Sebastian Jakob plays the whole gamut of global cuisine here with luxury ingredients from all over the world: Tristan langoustine, Balfego tuna, sea bass, N25 caviar and top desserts. Huge wine list!
Allowing the best ingredients to shine and creating enjoyable works of art: The Guth does this brilliantly. Marinated calf's head, venison from the local hunt or apricot tart: all delicious.
Sandro Abel and his team create surprising menus with lots of creativity in a modern and cozy atmosphere. The menu can also be pre-ordered for vegetarians and is accompanied by wines from the large wine cellar!
Alpine and always good for a flavorful surprise, that's the cuisine at Picea. The team serves its culinary art with high standards and captivating aesthetics. Exquisite: the wine cellar.
The elegant ambience at the Aurelio does full justice to the exclusive high-end hotel. Regional ingredients merge in subtly composed menus to create dishes that are both classic and modern.
The Mangold has its own very special style - both in the ambience and in the kitchen. Subtle, flavorful seasonal cuisine and an excellent wine list, including a large selection of champagnes.
The historic building is a magical attraction. The cuisine: cool and traditional at the same time, with delicious creations such as crispy trout dumplings and classics. Grandiose wine list with rarities.
The historic parlors (the Krone dates back to 1741!) provide the perfect setting for exquisitely prepared delicacies from oysters to Chateaubriand. Sensational wine cellar with 1500 items.
Markus Gitterle is a creative spirit with an extraordinary flair for exciting flavors, reduced to the essentials. Famous classics and a fantastic menu with great wine accompaniment.
Celebrating the peculiarities of nature and transforming them into something delicious - that's what happens in the little house. The five changing seasonal dishes are full of character, from sheep stuffing to ibex.
This organic hotel manages to be an authentic, local and yet very modern place at the same time. The agriculture on the doorstep sets the pace for the culinary delights, which are always surprising.
In his Walserstuba, Jeremias lives the concept of sustainability in all its facets. For him, this is not just an empty phrase, but a genuine conviction. A beautiful, honest place with authenticity and heart!
What Dominic Mayer creates here is remarkable. His vision of honest gastronomy and sustainable business tastes extraordinary, creative and delicious - and is still down to earth.
The Zirbenholzstube is a particularly enjoyable place. Head chef Holger Stößer creates varied menus with great finesse. He attaches great importance to seasonal dishes and the best ingredients.
What a view over Lake Constance! The Mehdafu's Ländle surprise menu offers five to seven courses with creations made from regional ingredients such as Eichenberger lamb and Lake Constance fish.
An extraordinary and spectacularly good combination: Euro-Asian cuisine since 1998 and the adjoining wine agency with over 5000 wines to accompany sushi, ceviche, dim sum or crispy banana!
The Ernele team calls its way of working "regional patriotism". You can feel and taste this in every corner, whether on the plate or in the home-made delicacies to enjoy at home.
The cuisine is top-notch throughout the resort - even the classics from the wood-fired oven at the Wirtshaus are of the highest standard, such as the tender boiled beef. Particularly good: the pastries from Annika Beutel.
The restaurant's own farm with Duroc pigs and lambs reared in a species-appropriate manner sets the culinary pace for the menu. Now in its sixth generation, the family business is full of warmth.
The atmosphere alone makes a visit to Falstaff at Casino Bregenz worthwhile. Stefan Lenz's creations are served with an international twist, such as the tuna tataki.