Experience Culinary Vorarlberg
Savour creativity!

Creative dining and architecture in Vorarlberg come in many forms at award-winning restaurants and charming inns.

In Vorarlberg, chefs have the best ingredients right at their doorstep: fresh fruits and vegetables from the Rhine Valley, wild herbs from the meadows, fish from Lake Constance, and cheese from the Alps—like the typical Sura Kees."

You’ll find regional specialities and souvenirs at farmers’ markets, farm shops, and small delicatessens. If you like, you can get hands-on experience by taking a cooking or cheese-making class.

Creative chefs turn these high-quality ingredients into something even better: wild herbs, hay aromas, or Riebel corn take on exciting new roles. Fresh cheese and caramelised whey ("Sig") make for truly special desserts.

The ambience, often in the style of Vorarlberg’s traditional architecture, complements the culinary experience perfectly. Add a beer from one of the local breweries, a fine schnapps, or fresh spring water—and the indulgence is complete.

An old tradition nearly vanished until it was revived 30 years ago. The Celts already knew this sour-fermented cheese, called Sura Kees. However, it lacked a good following and was out of favour for a long time. Once dubbed a “poor man’s cheese,” it was replaced by richer cheeses made with rennet. Sura Kees, on the other hand, is made without rennet.

Top chefs in Vorarlberg appreciate this traditional craft and incorporate Sura Kees into their dishes. The mild, young Sura Kees pairs beautifully with quinoa and zucchini for a light summer meal, though it’s also great with bacon.