The 18 Must-Visit Mytouries in Vorarlberg, Austria
In renowned ski destinations like St. Moritz and Zermatt in Switzerland, as well as Megève in France, it often feels like the international crowd dominates the streets, cafes, and slopes. Peak seasons can be overwhelmingly crowded, while off-seasons may seem eerily quiet, with nothing feeling quite stable—restaurants included. However, this isn't true for Vorarlberg, Austria's smallest and westernmost state, known as the birthplace of Alpine skiing since 1885. Here, mountain huts are bustling with locals year-round, towns boast histories dating back to the 14th century, and fourth-generation restaurateurs uphold cherished traditions, serving hearty dishes like käsespätzle (cheesy egg noodles), fresh arctic char from nearby lakes, venison stew with large dumplings, boiled beef, and kaiserschmarrn (pancake pieces with local custard).
Yet, this region is far from antiquated. While it may not flaunt its culture as boldly as its neighbors in Germany, Liechtenstein, or Switzerland, or even Austria’s Tyrol region, Vorarlberg takes pride in its modern design, architecture, and—more recently—a vibrant food scene. Contemporary buildings stand alongside traditional structures, music venues emerge amid farmland, and innovative hoteliers and chefs introduce plant-based cafes, high-altitude wine bars, and elaborate 19-course tasting menus within cozy inns. Longtime locals, whose ancestors herded cattle long before the area gained fame for skiing, will attest that Vorarlberg has never been more thrilling.
Michelle Tchea is the author of five bestselling books and founder of the culture-focused organization Chefs Collective. Her work has appeared in Travel and Leisure, The Guardian,, and Time Magazine.
Petrus
A beloved local spot, Petrus operates as a cafe and brasserie by day in a historic building that dates back to 1911, originally opening as a quaint inn and restaurant. Nestled in the heart of Bregenz, this Belgian and French restaurant features a simple decor and straightforward dishes, yet the team excels with fresh ingredients and consistently friendly service. Locals flock here for the moules frites, served with hand-cut fries. In the evening, owners Ursula Hillbrand and Peter Brattinga prepare dishes they personally enjoy, including freshly shucked oysters, bouillabaisse, and beetroot risotto paired with Tête de Moine cheese.
Weiss Restaurant
Milena Broger, an acclaimed young chef in Austria, took charge of Weiss Restaurant in 2019, elevating the dining experience in Bregenz. Partnering with Erik Pedersen, Broger draws from her experiences in Japan, Denmark, and Germany, aiming to highlight local flavors through regional herbs, vegetables, and natural wines. A six-to-ten-course tasting menu ranges from 95 to 135 euros ($104-147), featuring dishes like grilled carrots, smoked cauliflower, and pumpkin samosas. For a taste of Weiss without the full menu, consider stopping by for breakfast or enjoying a burger at lunch.
Inside Weiss.Angela Lamprecht / Vorarlberg TourismusErnele
The Das Schiff hotel, established in 1840, houses a charming traditional restaurant, Wälderstube, serving classics like käsespätzle and kaiserschmarrn. For a more innovative and upscale experience, visit Ernele, a fine-dining pioneer in Vorarlberg and a treasure for food enthusiasts. Chef Erna Metzler is akin to an Austrian Alice Waters, dedicated to regionality, sustainability, and nose-to-tail cooking. Chef Felix Gross brings Metzler’s vision to life, using produce from the restaurant’s own vegetable and herb garden. Notable menu offerings include cheese soup, a fresh garden salad with pickled vegetables, and grilled meats such as veal or deer paired with root vegetables. You truly haven’t experienced schnitzel until you’ve tried it at Ernele.
Inside Ernele.Oostenrijk TVFuchsegg Eco Lodge
Managed by Carmen Can and her husband Kerim, Fuchsegg Eco Lodge is perfect for various occasions. The restaurant’s communal dining style is laid-back, yet the dishes are refined enough for a professional lunch catering to the area’s creatives. Catering to hikers and skiers during the day, the lodge offers a small but delectable menu of traditional Austrian favorites. In the evening, a special four-course menu serves both hotel guests and walk-ins. The hotel rooms feature light wood and natural materials, reflecting local architectural traditions and craftsmanship; it's worth staying overnight just for breakfast.
Hirschen Bregenzerwald
It’s easy to drive past Hirschen a thousand times without noticing that this 16th-century inn hosts an exceptional restaurant. Like many establishments in the region, Jonathan Burger and his team focus on using local ingredients. In Bregenzerwald, this includes fresh river fish, forest mushrooms, and aged cheese made from local cows' milk for breakfast. Lunch features simple dishes like käsespätzle and beef broth soup accompanied by fluffy dumplings. In the evening, the restaurant transforms into a bistro serving stuffed peppers with local cheese, grilled venison, and a variety of vegetables, either char-grilled or poached in butter. Don’t miss the pastries and desserts crafted by chef Raphaela Wirrer, such as strawberry tartlets and lemon meringue pies, perfect for a sweet finish.
