Soul food, regional, vitally adapted to the season

The host family has been running the house for four generations and combines tradition and innovation. In the restaurant and café, regional, seasonal dishes enriched with wild herbs and spices from our own herb garden are served. The kitchen at the Arlberg Stuben, which is also a Slow Food member, scores with specialties such as Alpine pig, Ländlekitz, game or hay milk cheese or dishes for allergy sufferers, homemade products such as bread, jams and schnapps made from berries and herbs from a harvest altitude of 1,400 meters.

In our kitchen, our focus is on the roots of cooking. This is how we use local and regional products. Vegetables, salads, fruit and mushrooms come from the local valleys up to Lake Constance. Sometimes "wild growth" also ends up on the plate. The meat comes mainly from "resident farmers, farmers & hunters". We obtain fish mainly from local waters from Lake Constance to Lech. From time to time something from the salt water.