C Vorspeise, Hotel Gasthof Krone Hittisau, (c) Adolf Bereuter
Vorarlberg’s chefs subscribe to fresh, regional produce and refined cooking. Many specialities are sourced from local farms or small gourmet food manufacturers. Themed programmes and events, from culinary hikes to dairy-farming classes, provide insights into the art of fine dining.
Whether you opt for a rustic inn or an award-winning restaurant: Vorarlberg has pleasant surprises in store for foodies, offering impeccable quality and excellent value-for-money.
The recipe for success subscribed to by Vorarlberg’s chefs is a long-standing close collaboration with local producers. Wherever possible, they source regionally and seasonally to conjure up hearty local fare or light dishes with a creative twist. Initiatives such as the Bregenzerwald CheeseRoad, the MundArt-Restaurants in the Bregenzerwald, bewusstmontafon, Önsche Walser Chuche (Our Walser Cuisine) in the Kleinwalsertal, vo:dô (= from here) in Lech Zürs am Arlberg as well as events in the Brandnertal, Klostertal and in the Grosses Walsertal biosphere park promote interaction between gastronomists and farmers.