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Tasty Lech Zürs!
© Daniel Zangerl & Dominic Kummer

Lech & Zürs

Tasty Lech Zürs!

The World Gourmet Village serves up

All over the world Lech Zürs is known as an eldorado for skiers. But for globe-trotting epicures the winter sports destination also has a unique reputation – not least because of the density of award-winning restaurants that has earned it the award “World Gourmet Village”. In the restaurants the best chefs pamper guests using every trick in the cookbook. One secret many of them share is the use of the finest regional ingredients – and the reason why farmers, hoteliers, and gastronomers have founded the network “vo:do” (= Vorarlberg dialect for “from here”). Whether it’s international cuisine or regional delicacies or a fusion of both: Lech’s gastronomers all have impeccable taste. La Loupe got to take a peek into their pots.

Hotel Arlberg Lech

“The combination of sea, alps, and land may seem surprising at first but the elements complement each other to form a harmonic composition that is exemplary for our cuisine at Le Fenice. The fresh scallops are the Mediterranean component and with the local caviar and the savoury salsiccia it all comes together to form a special taste experience.” Patrick Tober | Chef de cuisine Hotel Arlberg Lech

Flamed carpaccio of scallops with Grüll caviar and salsiccia

© mikerabensteiner

Wunderkammer im Almhof Schneider

“For our favourite traditional dish we only use the finest cut of regional veal and fry it to a golden-brown colour, just the way it’s supposed to be.” Marco Rabensteiner I Chef de cuisine Wunderkammer Almhof Schneider

Aurelio Restaurant Lech

“The dish speaks for itself – our forest&meadow dessert unites components from Lech’s mountains and meadows in unique way.” Christian Rescher | Chef de cuisine Aurelio Restaurant Lech

Forest & meadow dessert

© Aurelio Lech

Albona Nova – Die Ente von Zürs

“Respecting the product means using all of it and making the best out of it.” Franz Hintermaier | Chef de cuisine Die Ente von Zürs

Post Lech

“All components of the tagliatelle are home-made by our team and brought together in a dish that stands out with its elegance and intense taste.” David Wagger | Chef de cuisine Post Lech Panoramarestaurant

Lobster tagliatelle

© Herbert Lehmann

Burg Vital – Griggeler Stuba

“The quality of the meat is excellent and the taste of Gerhard Methlag’s pigeons is exquisite and unique in combination with santolina.” Matthias Schütz | Chef de cuisine Burg Vital – Griggeler Stuba

Pigeon from Burgenland with santolina (chest, leg)


Rote Wand Chef’s Table im Schualhus

“It’s unique – the fluffiness of the potato and Zug’s own trout caviar.” Max Natmessnig | Chef de cuisine Rote Wand Chef’s Table, Schualhus

Potato I trout caviar

© Teller „Magdalena Walch“


“For our signature dish I use moss, shoots, and mushrooms that I collected in Lech’s forests myself.” Kevin Szalai | Chef de cuisine Severins

Walk through Arlbergs forests

© Magulski

Thurnhers Alpenhof

„This dish reflects the traditional Austrian cuisine made from local products – with a modern twist.“ Gernot Bischofsberger | Chef de cuisine Thurnher´s Alpenhof

Salted pork belly with black pudding and pickles

© Alex Sturm

Lech & Zürs


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