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 (c) Lukas Hämmerle

Vorarlberg tastes outstanding

Enjoying good food is a central part of Vorarlberg’s culture. The cooperation between restaurateurs and farmers plays a major role in this.

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. Look and see at the Vorarlberg hosts or one of the numerous culinary events in the state: Vorarlberg tastes great!

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.

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

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.


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.

Jonathan Burger in der Stube des Hirschen Schwarzenberg © Angela Lamprecht / Vorarlberg Tourismus
Restaurant Fuxbau Stuben © Angela Lamprecht / Vorarlberg Tourismus

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. More than 40 so-called cheese hosts make the Bregenzerwald a pleasurable experience.

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 three Moorwirte establishments in Krumbach offer unique delights sourced from the local moor all year round. In summertime, trained moor guides share their knowledge and impressions of this unique landscape during individually tailored moorland tours.

Sura Kees, a special dish in the Montafon © Daniel Zangerl / Montafon Tourismus GmbH, Schruns
Moorraum Krumbach © Restaurant Schulhus Krumbach

Typical regional products such as Sura Kees from the Montafon or products from the moor in Krumbach in the Bregenzerwald can be tasted all year round at numerous hosts.

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.

zemma wirta in Rankweil
“zemma wirta” is a culinary-cultural cooperation of six traditional Rankweil inns. The hosts have made it their goal to expand the hospitable ambience in Rankweil and to set gastronomic-cultural impulses. “zemma wirta” makes the diversity and quality of traditional gastronomy visible and calls new events into being.

The current challenging times have proven the importance of cohesion and joint development among domestic partners. However, companies in the Bodensee-Vorarlberg region have not only been practicing this since the crisis.
The project ‘#zäm – Leben in der Region’ (living in the region) introduces people from the region of Bodensee-Vorarlberg who have left a lasting mark on the region through their conscious use of regional products. Online cooking shows and recipes provide enjoyment inspiration in the domestic kitchens. Literature tips from Vorarlberg or rules of conduct in the nature reserve can also be found on Plattform.

Regional campaigns promote collaboration between gastronomes and farmers.

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