Culinary Delights in Vorarlberg
Enjoy creative cuisine rooted in nature: From the Alps and alpine pastures to Lake Constance.
In Vorarlberg, chefs have access to outstanding ingredients right on their doorstep: fresh fruit and vegetables from the Rhine Valley, wild herbs from alpine meadows, fish from Lake Constance and cheese from mountain pastures – including the region’s signature Sura Kees. Weekly markets, farm shops and small delicatessen producers offer plenty of regional specialities and edible souvenirs. Those who wish can even get hands-on themselves, whether on a cookery course or a cheesemaking workshop.
Creative chefs turn these fine ingredients into something truly special: wild herbs, hay aromas and Riebel maize are given exciting new roles, while fresh cheese and caramelised whey (“Sig”) add a distinctive touch to desserts. Often, the setting – inspired by Vorarlberg’s architectural style – perfectly complements the culinary experience. Pair it with a beer from a local brewery, a fine schnapps or fresh spring water, and the moment is complete. Tip: gourmet hikes combine walking and food in a wonderfully enjoyable way, in both summer and winter.
Culinary tips in Vorarlberg
Gourmet experiences in Vorarlberg
As precious as gold: Products from Vorarlberg
The rise of a cheese superstar
Sura Kees
An old tradition nearly disappeared until it was revived 30 years ago. The Celts already knew about this sour fermented cheese called Sura Kees. However, it lacked a strong following and was not popular for a long time. Once considered a cheese for the poor, it was overshadowed by richer lab cheeses, which are made with rennet to form curds. Sura Kees, however, is made without rennet.
Now, top local chefs have come to appreciate the craft and love using this cheese in their dishes. A young, mild Sura Kees goes great with quinoa and zucchini for a light summer meal, and it’s also fab with bacon if you’re after something a bit richer.
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Experience originals from Vorarlberg!
Sugar-free indulgence: Raphaela Wirrer, head pastry chef at Hotel Hirschen in Schwarzenberg, gives a Vorarlberg classic a fresh twist. She reimagines potato Schupfnudeln and creates an innovative, sugar-free version.
I see. I cook: Franziska Hiller is an organic chef and the driving force behind the #wildeweiberküche at Biohotel Schwanen in Bizau in the Bregenzerwald. ‘Reduce to the max’ is both her motto and her mindset. Women have always been the creative force at the Schwanen.
Zero waste and vegetables: At Vetterhof in Lustenau, there is no organic waste. Everything is composted and returned to the fields as fertiliser. Thanks to diverse crop rotation, seasonal produce thrives – from cabbage and beetroot to aubergines, pak choi, parsnips, cherry tomatoes and courgettes.