"Dogs allowed" Restaurants in Vorarlberg
Julian Stieger has already made a name for himself internationally with his fantastic, aromatic cuisine. Simply an exceptionally appealing, enjoyable place to sit at his chef's table!
The Almhof has so much elegant style full of individual charm that it is a real pleasure. So does the food: "Austrian trattoria" with classics and wonderful rediscoveries.
Here, you'll be reluctant to give up your place in the sun to get back on the slopes. Caviar and oysters, sashimi - but also pasta, chops or classic cream goulash? Tip: fondue variations!
The food in the parlor is as exquisite as the castle itself: Mediterranean favorites, French sauces and Austrian tradition come together in the dishes. Plus the best wine list.
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.
As a guest of the Moosbrugger family, you can experience the culinary essence of the Alps. In addition to the classics, the creative excursions of the kitchen crew are also exciting. Grandiose wine cellar!
Where Josef Walch Sr. established fondue on the Arlberg 60 years ago, the tradition is still cultivated in the old parlors today: five fondue menus plus classics such as pâté en croûte.
The Bregenzerwald is an environment for the contemporary and stylish celebration of taste and tradition - and that's exactly how this parlor feels. Attitude and craftsmanship, prepared by chef Bernd Reimer.
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.
She is particularly good at taking the traditional to a new level. This can be alpine, but international influences are also welcome. Great: veal kidney. The place to be at lunchtime.
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.
Head chef and host Gerald Leininger attaches great importance to creating a well-rounded overall experience for his guests: atmosphere, service, cuisine - everything focuses on cultivated hospitality and authentic enjoyment.
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!
Enjoy fine, Mediterranean-inspired cuisine in this elegant, historic parlor - that's something special! Atlantic lobster, vongole or juicy fillet steak leave little to be desired.