"Nespresso" 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!
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.
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!
The stylish Severin*s is beautiful everywhere - especially in the restaurant. The kitchen serves excellent dishes - from salmon trout with lobster jus to pink roasted veal loin.
A spacious garden and modern ambience set the scene for fine cuisine that knows no creative boundaries: tuna sashimi, classic fried chicken salad and sea bass with sous-vide fennel.
The boutique hotel surprises with a creative menu ranging from chestnut soup with red wine pear, braised orange fennel and freshly caught fish with truffle savoy cabbage. Nice selection of drinks!
Good food is also part of a good feeling - and this is definitely taken care of at the Sonne. The menu, which changes in the evening, is also available for external guests, for example with fillet of pike-perch or veal boiled fillet.
The fine cuisine at the Krönele tastes twice as good in the cozy parlor. Examples: Vitello of briefly seared tuna or saddle of venison with hazelnut and pepper brittle. Nice wine list!
In the various parlors of the inn you will be warmly entertained and dine well and heartily on everything from beef tartare to roast onion and Alpine salmon trout. Afterwards: Apple strudel and "Ruschkugla".