"Sunday Opening" 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!
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.
Few places combine flair, coziness, modernity and coolness as well as the Hirschen. A magical place with exceptionally good food from easy lunch to dinner. Raphaela and Jonathan work their magic.
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!
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 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 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.
The cozy Marile has a lot of style and does a good job of combining tradition and modernity - in the dining room and with the ambitious dishes. The beautifully curated wine list is also impressive!
Dining vegan-vegetarian at such a high level in this location in a ski paradise? This is a unique selling point of the Johannesstübli. Of course, the resort's excellent wine list is also available.
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!
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.