Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840

“Ernele”
Chef Felix Gross

Felix loves regional products. He gets them from max. 100 km around – absolutely fresh, from his own “dealers of trust”, and conjures lovely dishes out of those ingredients. Enjoy and taste the Bregenzerwald!

However, the basic concept has remained the same: preparing dishes with a focus on fresh local ingredients. Selected alpine dairies, butchers and farmers from the region supply us with fresh hay milk, famous Vorarlberg cheese specialities, veal, choice cuts of highland beef and many other unique delicacies. And our own large garden is a paradise of fresh vegetables, herbs, salads and eatable flowers during the warm summer months.

All this goes into exciting combinations of traditional and modern, international and local cuisine, which some connoisseurs are prepared to travel huge distances to taste.

Erna Metzler

The foundations for our award-winning cuisine were laid by our mother, Erna Metzler. A self-taught chef, she has cooked her way into the hearts of gastronomers.

“Wälderstube 1840”
Chef Benjamin Wolter

Benjamin Wolter gains his inspiration from the skilful combination of local cuisine and international tastes. His apprenticeship he passed at Rheinland-Pfalz. Further destinations have been the Romantik Hotel Landschloss Fasanerie, in Queensland and Victoria, Australia, and at least he cooked in the Hotel Post in Bezau. Now, he is continuning the work of Erna Metzler with his own style.

Wälder Stube 1840