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Riebel klassisch mit Apfelmus (c) Michael Gunz/Vorarlberg Tourismus
A traditional dish

Vorarlberg Riebel

This Riebel recipe that you can make at home is a dish made from cornmeal. Until about the 1970s, Riebel was primarily a dish for poorer people or farm families. Riebel was typically eaten at breakfast because the dish is so filling. The dish is both vegetarian and an affordable alternative meal.

In earlier times, the semolina pudding was prepared on the evening prior (first step in cooking Riebel) and was covered to let sit over night. On the following day, the mass was then pan-fried with copious amounts of butter or clarified butter for up to an hour. The Riebel, round, brown and irregularly sized semolina clumps, are the result of constant poking, rubbing and splitting.

For many in Vorarlberg, Riebel is often cooked for dinner or lunch (for time reasons). Riebel is diverse and may be served with coffee or milk. Sometimes it is covered with cheese or sugar and may be enjoyed along with applesauce. Alternatively, Riebel can also be browned with cheese and mushrooms or enjoyed as Riebel strudel as a side dish to meat. Other options include Riebel parfait, Riebel tiramisu or a pan-fried dessert with fruit (stone fruits like cherries, apricots, plums, etc.). As a side, a main or a dessert, the possibilities are endless so let your Riebel fantasies go wild!

Classic Riebel recipes from Vorarlberg

  • Ingredients for 4 people
    300 g Vorarlberg Riebel cornmeal
    600 ml milk (or milk-water mix e.g. 2:1 ratio)
    1/2 tbsp. butter
    1 tsp. salt
    1 tbsp. clarified butter to fry

  • Preparation
    Add milk, salt and butter to the boiling water. Stir in the cornmeal, cover and let swell at the edge of your stove for a few hours. Slowly fry the clarified butter, while rubbing and cutting the mass into smaller pieces with the wooden spoon.

  • Tips
    - The longer you let the Riebel swell (or even let sit over night), the better it will taste.
    - Classically, Riebel is served with applesauce, stewed fruit, or Vorarlberg cheese.

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How to prepare "Vorarlberg Riebel" step by step
Riebel-Tapas (c) Michael Gunz/Vorarlberg Tourismus

5 varieties of Riebel Tapas

Vorarlberg Riebel: Newly interpretations served along with creative tapas varieties. The traditional dish is made from the semolina of old corn types. We recommend using an iron skillet and plenty of skill and patience.

Riebel Tapas

  • Riebel, a basic recipe
    Ingredients for 25 tapas:
    200 g Riebel corn semolina
    300 ml milk
    200 ml chicken or vegetable stock
    A pinch of salt
    50 g butter to fry

  • Topping variation sweet-sour with Chanterelle mushrooms
    Preparation time: 30 minutes
    Difficulty: medium

    1 tbsp. olive oil, extra virgin
    300 g trimmed saddle of veal
    1 tsp. dried thyme
    Pinch of salt, some ground pepper
    10 g butter

    Heat the olive oil in the pan. Spice the saddle of veal and roast in the pan on both sides. Preheat oven to 140 degrees Celsius. Cook in oven for 12 minutes until the core temperature is 55 degrees Celsius. Let sit for a few moments before cutting into slices.

    Recipe: Michael Ritter

Riebel Tiramisu (c) Michael Gunz/Vorarlberg Tourismus

Riebel Tiramisu


  • Ingredients for 4 people
    Preparation time: 20 minutes (plus 2 hours cooling time in refrigerator)
    Difficulty: easy

    500 g cold Riebel
    2 tbsp. rum
    300 g quark
    200 g cream
    Lime juice
    6 tbsp. powdered sugar
    Grated peel of 1 lime
    Apricots and mint as garnish
    4 serving glasses

    Drizzle rum over Riebel and put aside. Mix the quark, lime, sugar and lime peel. Whip the cream until semi-solid and mix with the quark. Layer the Riebel and the quark-cream in each glass. The final layer should be quark-cream. Let steep for at least 2 hours in the refrigerator. Before serving, decorate with fresh apricots and mint.

    Recipe: Michael Ritter