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The host has been known to pull up a chair and sit with you, which tells you a lot about the mood of this wood-panelled Alpine dining room. The chef hunts, forages, and mills his own corn, then folds the results into a short seasonal menu you can take à la carte or as a set. The cooking is rooted deep in Vorarlberg, with mountain cheese and foraged herbs doing most of the talking.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Riebelmais
“Tantalising examples include Riebelmais (dry-milled corn), onion, Vorarlberg mountain cheese, or chicken leg, Savoy cabbage, leek, parsley root.”
Michelin Guide
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