"Dogs allowed" Restaurants in Vorarlberg
An international audience, top local ingredients, some of which come from the restaurant's own food lab: exceptional chef Julian Stieger takes Zug's alpine gourmet show to the next level with around 20 courses.
Although the Wunderkammer no longer offers fine dining, the cuisine is great and the wine list exceptional. Probably one of the most beautiful and stylish venues on the Arlberg.
The menu is small, but all the dishes are of perfect quality. Under the direction of Hermann Lankmaier, the hotel has the best wine cellar in the entire region. The highlight of the hotel is the sun terrace.
The "Wranniversum" is the place to be: On the sun terrace you can enjoy yellowfin tuna, truffle linguini or caviar as an aperitif, followed by veal chops, tomahawk steak or Zug trout.
Mike and Andrea Schwarzenbacher's cuisine, service and wine selection are all exceptional. Whether seasonal high-end dishes (game, mushrooms) or international influences (curry) - a dream!.
Taste without amplifiers and sledgehammers: this is the motto of Michael Garcia Lopez's cuisine. Host Dietmar Nußbaumer provides the perfect accompaniment, such as wine from Burgundy.
Lobster tagliolini, game ragout, crayfish bouillabaisse or classic baked Wiener schnitzel are served to perfection in the dignified parlour. There are also contemporary daily specials.
Lobster, tuna, wagyu, truffle or curry: even after 25 years, the Fux is still a Euro-Asian revelation. Plus there’s a wine bible with over 5,000 wines and a cosy bar with top cocktails.
The Pfefferkorn family has been pampering guests at the highest level for decades. The recipe for success: a little Alpine-Adriatic cuisine, down-to-earth classics, a phenomenal wine cellar and a highly trained service team.
What began over 60 years ago on the Arlberg thanks to the pioneer Joschi Walch senior is now celebrated in top form: Fondue. In addition to the five variations (seafood fondue), there are also home-style classics.
Rustic wooden rooms and contemporary delicacies: This mix works perfectly at the Metzler family's luxury hotel. Fine cuts of meat and fish are the highlights of Bernd Reimer's cuisine.
The Pfefferkorn family's hospitality and wine treasures are legendary. Thanks to the kitchen team led by Thomas Hammerschmid and Daniel Biedenkopf, the experience in the gourmet parlours is even better!
Mediterranean delights at this luxury ski resort: Patrick Tober’s delicacies are also available as part of the "Chef's Choice" menu (advance booking required!), accompanied by a picture-perfect cocktail and wine pairing.
A pleasure hideaway away from the big names: Anne-Marie and Wolfgang Strauss have been pampering their guests on the wonderful sun terrace here for almost 30 years. Be sure to try the fish and seafood!
Markus Gitterle has dedicated himself to the motto "mountain to table". He likes extravagant vegetable dishes, but his guests also love him for his skillful handling of meat (such as chamois). Delicious!
When Franziska Hiller swings the cooking spoon, the result is always wonderful: based on the rules of Hildegard von Bingen, the focus here is on naturalness - a top investment.
A visual and gastronomic gem in the villa district. The "Frischmarkt lunch" is legendary, and in the evening Gerald Leininger's team goes one better with dishes of the day (such as pork belly with prawns).
When head chef Holger Stößer rummages through old recipe collections, he usually comes up with something innovative: these delicacies can be really enjoyed on the hotel's wonderful terrace.
Seasonal specialties can be enjoyed here with a fantastic view over the lake. The Hehle family attaches great importance to excellent products - and this pays off (not only with the venison).
Slow food from Austria: the cooking here is "unplugged", i.e. without preservatives or flavour enhancers. The beautiful (and above all well-stocked) vaulted wine cellar is also impressive.