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Kaiserschmarren at Hotel Gasthof Krone Hittisau © Adolf Bereuter/ Krone Hittisau

Vorarlberg tastes outstanding

Enjoying good food is a central part of Vorarlberg’s culture

In a most pleasant way, Vorarlberg surprises gourmet cuisine lovers with its consistently high level of quality throughout and excellent value for money. For the region’s chefs, success is ensured by many years of close collaboration with local farmers. Wherever possible they use regional and seasonal ingredients to conjure down-to-earth and creatively light cuisine, be it in a restaurant, inn, Alpine hut, a ship on Lake Constance or even when dining outdoors. Regional campaigns promote collaboration between gastronomes and farmers – Vorarlberg tastes great!

Klostertaler Bauerntafel dining association
The association “Klostertaler Bauerntafel” has made it their goal to transform regional products from Klostertal farms, each of which have their own individual operating structures, into a unique offering. Their goals are to retain the cultivated landscape and to increase appreciation for the region’s value by promoting the production of regional specialities.

Starter at Hotel Gasthof Krone Hittisau © Adolf Bereuter / Krone Hittisau
Brot backen mit Pauline Burtscher © Paulinarium

Vorarlberg’s chefs create down-to-earth and creatively light cuisine.

Önsche Walser Chuche (= Our Walser Cuisine) in Kleinwalsertal
The ancestors of today’s Kleinwalsertal inhabitants had a delicious selection of basic ingredient to choose from in the kitchen in addition to creativity, courage and new ideas when it came to sophisticated taste. “Önsche Walser Chuche” is the name of an association of five Kleinwalsertal chefs who see it as their challenge and duty to pass on the culinary heritage of their Walser people creatively, innovatively and authentically with regional products.

bewusstmontafon association

The “bewusstmontafon” association is active in preserving Montafon’s unique cultivated landscape and their culinary delights. A union of innkeepers, representatives from trade and tourism and the Stand Montafon association of local authorities develop traditional specialities and highlight products from this culinary region. For instance, Sura Kees cheese, a mild and aromatic low-fat cheese, is characteristic of Montafon.

Sonntagsgasthaus Egg, Bregenzerwald © Darko Todorovic / Vorarlberg Tourismus
Walserstuba, Kleinwalsertal, Riezlern, © Dietmar Denger

Comfortable parlours invite you to relax and enjoy

KäseStrasse Bregenzerwald
The ”KäseStrasse Bregenzerwald” is an association of Bregenzerwald farmers, cheesemakers, innkeepers, craftsmen and trade companies and therefore not a real street in a conventional sense. Members and partners of the KäseStrasse (cheese route) promote the retention of Bregenzerwald’s landscape in addition to small operations and local products.

Moorwirte inns Bregenzerwald
Moorwirte innkeepers have dedicated themselves to creating culinary delights from the moor ever since the village of Krumbach decided to make a hiking trail through their moorlands. Now, plants, berries and herbs from the moor are used to refine both food and drink. Moreover, the four Moorwirte establishments in Krumbach offer unique delights sourced from the local moor. In summertime, trained moor guides share their knowledge and impressions of this unique landscape during individually tailored moorland tours.

MoorLimo Krumbach © Moore Krumbach
Moorraum Krumbach © Restaurant Schulhus Krumbach

Krumbach invites guests to walk through the moor and to enjoy moorland breakfast in the dawn light. The four Moorwirte inns can be visited throughout the year.

vo:dô (= from here)
In Lech Zürs am Arlberg, farmers, gastronomes and hoteliers have formed a collaborative network to offer their guests the highest quality products. “vo:dô” promotes 0-km menus and regionalism and excites guests with sustainability.

Slow Food Vorarlberg

Carlo Petrini founded slow Food in 1986 and by 1989 it had become an international association that today boasts over 100,000 members. This association has national branches and members in 132 countries. Slow Food Vorarlberg has made it their goal to protect local cuisine while remaining open to learning new types of cooking. As a result, international contacts are a key part of their work. Slow Food Vorarlberg organises visits to producers, tasting sessions, special culinary events, events with other Slow Food Organisations and also diverse research trips.

Vorarlberg isst… association

Under the motto “Vorarlberg isst… besser” (Vorarlberg dines… better), participating Vorarlberg member establishments have devoted themselves to quality. For the involved members, customer satisfaction is priority one in the creation of regional or ethnic cuisine, be it at an inn, top restaurant, local bar or winery. In addition to the quality of food and drink, criteria include the atmosphere and service orientation of the hosts and their staff. “Vorarlberg isst…” comprises event tips, restaurants, location tips as well as Vorarlberg’s gourmet and experience guide.

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