Mirrorglaze Dessert Erdbeermousse, Rhabarber, Rote Bete Eis, Schokoladenerde © Angela Lamprecht / Vorarlberg Tourismus

C © Angela Lamprecht / Vorarlberg Tourismus

Innovative dishes from Vorarlberg

Creative recipe ideas

Those who think that only traditional Austrian dishes and pastries are part of Vorarlberg cuisine should look again. Young, innovative personalities who firmly believe in regionalism and a respectful approach to food are leading the way forward!

Recipe ideas

Creamy pumpkin spread

Creamy pumpkin spread with Riebel crisps as a snack between meals or for a snack.

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Goat’s milk cheese on a summer salad with pea hummus

A delicious salad for hot summer days - goat's milk cheese with freshly harvested salad and homemade pea hummus.

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Rhabarber-Erdbeer-Sirup © Jessica Lerchenmüller / Vorarlberg Tourismus

Refreshing rhubarb-strawberry spritz with gin

A refreshing cocktail ideal for hot summer days. Rhubarb, strawberries and gin combine to form a delicious summer drink.

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buckwheat cookies © Angela Lamprecht / Vorarlberg Tourismus

Buckwheat cookies with parsley puree

A simple vegetarian dish with an extra portion of vegetables: buckwheat cookies with parsley puree and veggie juice.

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vegetable patties with tomato ragout © Angela Lamprecht / Vorarlberg Tourismus

Grain patties with tomato ragout

This vegetarian dish is easy to make yourself at home: chickpea-based grain loaf with vegetables and tomato ragout.

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table set with deer and wine © Angela Lamprecht - Vorarlberg Tourismus

Hirschpfeffer venison ragout with celery pouches and pointed cabbage

This dish, inspired by French cuisine, is prepared with regional ingredients from Vorarlberg and melts in your mouth.

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Pine-tip panna cotta

Various ingredients mixed together to form a harmonious taste: creamy panna cotta, fruity compote, crispy crumble and refreshing ice cream.

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Ceviche: Forelle, Holunder, Spargel, Dill © Angela Lamprecht / Vorarlberg Tourismus

Ceviche with trout and asparagus

Ceviche is a light summer dish from South America, reinterpreted Vorarlberg style by Jonathan Burger using regional ingredients.

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Weiss Bregenz in the Restaurant © Angela Lamprecht / Vorarlberg Tourismus

Marinated kale stalks with celery root, currant wood oil & kale

A compilation of what the winter has to offer: sweet celery root, fresh kale and aromatic currant-wood oil.

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Pork tenderloin with beer jus, Riebel polenta, spinach and mustard caviar

Even pork tenderloin and corn can be used to make a light dish – as shown by Denise Amann at her mizzigreen restaurant in Frastanz.

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Lamb roulade from Montafon stone sheep

The Montafoner Steinschaf (Montafon stone sheep) is an autochthonous breed that was nearly extinct. Tobias Schöpf and Markus Gitterle prepare a lamb roulade with celery cream and leaf spinach.

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Lake Constance pikeperch fillet and ravioli

Lake Constance pikeperch two ways: exquisite ravioli filling and fried fillet in a delicious shallot and bacon sauce.

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Beetroot dumplings

A fresh take on beetroot: make delicious beetroot dumplings from the beloved red tuber.

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Dessert variation

Strawberry mousse, rhubarb, beetroot ice cream, chocolate soil & parsnip-chocolate cream. These fine elements are combined in a sweet dessert variation.

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Forellenkaviar, Hirschen Schwarzenberg © Angela Lamprecht / Vorarlberg Tourismus

Innovative chefs from Vorarlberg

Vorarlberg is more than typical dishes Kässpätzle and Riebel. Innovative chefs combine venerable traditions and new culinary concepts with fresh ideas.

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Ofenfrisches Brot aus der Kochschule von Frau Kaufmann © Vorarlberg Tourismus

Culinary courses in Vorarlberg

There is so much to learn when taking a course Talented professionals, who really know their stuff, will show you in small groups how during cooking, baking or chocolate courses.

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Werkraum Wirtschaft restaurant

Contact desired: The Werkraum Wirtschaft restaurant brings tradespeople, locals and guests to one table.

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