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The gastronomic scene of Austria's westernmost provinces is as varied as its landscape: first-rate gourmet restaurants, traditional inns, rustic local taverns, as well as international chains and ethnic cuisine are all part of the mix. In small towns throughout the region restaurants are often the dining rooms of country inns, a
The gastronomic scene of Austria's westernmost provinces is as varied as its landscape: first-rate gourmet restaurants, traditional inns, rustic local taverns, as well as international chains and ethnic cuisine are all part of the mix. In small towns throughout the regi
The gastronomic scene of Austria's westernmost provinces is as varied as its landscape: first-rate gourmet restaurants,
The gastronomic scene of Austria's westernmost provinces is as varied as its landscape: first-rate gourmet restaurants, traditional inns, rustic local taverns, as well as international chains and ethnic cuisine are all part of the mix. In small towns throughout the region restaurants are often the dining rooms of country inns, and there are plenty of these. Austria used to have a reputation for substantial but stereotypical dishes of meat, dumplings and sauerkraut, but things have changed considerably. Gourmet meals are available at many wonderful restaurants, often at much more reasonable prices than is typical of Europe’s high-class dining scene. That said, in many villages you’ll find inns catering largely to local farm workers, where the old favorites are still the order of the day—prepare to be filled rather than thrilled.
Most hotel restaurants will be closed in the off-season, usually November and April. In ski season breakfast is typically served early enough for you to hit the slopes in good time, and dinner is timed so that exhausted skiers can get an early night in preparation for the next day.
Restaurants range from grand-hotel dining salons to little Wirtshäuser, rustic restaurants where you can enjoy hearty local specialties such as Tyroler Gröstl (a skillet dish made of ham or pork, potatoes, and onions, with caraway seeds, paprika and parsley), Knödel (dumpling) soup, or Schweinsbraten (roast pork with sauerkraut), while sitting on highly polished (and rather hard) wooden seats. Don't forget to enjoy some of the fine Innsbruck coffeehouses, famous for their scrumptious cakes and cappuccino.
This is Innsbruck's oldest restaurant, and the hunting pedigree of the area is reflected by the array of antlers adorning the walls in the authentically rustic dining rooms. Be aware that this is not a vegetarian's natural habitat, but meat lovers will enjoy the solid local standards, such as Tiroler Gröstl, a tasty hash, and Wiener schnitzel (veal, or pork if you prefer, cutlet), both of which taste even better on the outside terrace in summer. Ask about the specials that don't appear on the menu, such as wild game or freshly picked mushrooms. Because the place hosts regular local gatherings it can get quite lively; for a quieter experience, request a table in one of the smaller stubes.
This striking half-timber house with a steep gabled roof is in an idyllic position right on the shore of the Bodensee, next to the floating stage used for the Bregenz Festival. With a fabulous lake view, diners can watch the steamers from the nearby harbor go by while enjoying classic Austrian dishes with an accent on fresh fish. Some dishes from Germany and Switzerland are also offered. The wine list is noteworthy, and in the winter the Chimney Room, with an open fire, is popular.
Seepromenade 2, Bregenz, Vorarlberg, A-6900, Austria
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