Restaurants in the Kleinwalsertal - two inns

Table decoration in the tavern Hoheneck

Restaurants in the Kleinwalsertal

The Kleinwalsertal in Austria is one of the Gourmet regions of Austria. “We don't grow much, but we have beef and game. And that's what we use to make our enjoyment products ”. We were told that during our visit. There's a little more, as we can try in two restaurants in the Kleinwalsertal in Riezlern and Mittelberg. Eat well in Kleinwalsertal, we tested that on our autumn visit. We can recommend two restaurants.



Jürgen Denk - pleasure host 2015 in Vorarlberg
Jürgen Denk – chef in one of the restaurants in Kleinwalsertal and gourmet host 2015 in Vorarlberg


Restaurants in the Kleinwalsertal - Wirtshaus Hoheneck

"We stood on the summit of the Widderstein and declared the area that we could see from above to be the reference region for our products," laughs Jürgen Denk as he welcomes us to dinner at his Hoheneck inn in Mittelberg. From Munich to Bodensee,, from Bavaria to Styria - these are the regions from which one can travel in the Tavern Hoheneck sources its ingredients. Jürgen Denk and his wife Kirsten, who, as sommelier, serve the wine to accompany our menu, run one of the restaurants in Kleinwalsertal that place emphasis on sustainability. Their ingredients do not travel long distances. We have chosen the menu “Önsche Walser Chuche” (our Walser kitchen). This is the Heir of the Walser Kitchen - authentic, contemporary and inventive.

Authentic and contemporary

What came out of it can be seen: there is a greeting from dr Chuche (greeting from the kitchen) Ravioli from Ausseer Arctic char with a pesto from North Tyrolean Ruccola. The culinary region of Kleinwalsertal game and beef is represented with a starter, a strudel bag of venison with Eferdinger red cabbage - and yes, it is an iced cabbage. There was also Wachau Apricot. The intermediate course was an essence of porcini mushrooms with ravioli from Kästen (chestnuts) from Burgenland and caramelized pumpkin seeds from Styria. A rack of lamb was served as the main course, which even convinced me.

I usually prefer fish dishes when lamb is on the menu, but this lamb was excellent. There was also polenta and paprika vegetables. The dessert trio consisted of a caramel dumpling, a ragout of rosemary and mirabelle plum and semi-frozen plums from Stanzer. If you want, you can also get the “Önsche Walser Chuche” vegetarian. How it tastes describes Christina of City, Sea Country on her blog.


Eating well in the Kleinwalsertal - Ravioli vom Ausseer Arctic char
Ravioli from the Aussee Arctic char
Eating well in the Kleinwalsertal - roe-deer strudel with iced red cabbage
Roe strudel with iced red cabbage
Eating well in the Kleinwalsertal - Steinpilzessenz with chestnut ravioli
Stone mushroom procession with chestnut ravioli
Eating well in the Kleinwalsertal - rack of lamb with polenta and peppers
Saddle of lamb with polenta and paprika
Eating well in Kleinwalsertal - Dessert Dreierlei in Wirtshaus Hoheneck
Three different desserts at Wirtshaus Hoheneck, one of the restaurants in Kleinwalsertal


Pleasure host of the year 2018 among the restaurants in the Kleinwalsertal

By the way, Jürgen Denk was named Genusswirt of the year 2015 in the Vorarlberg region the day after our visit. Well deserved, as we think. Good eat in the Kleinwalsertal - In the Hoheneck tavern, we can recommend you with a clear conscience.


We walk to the forest house
We hike to the Waldhaus, one of the restaurants in Kleinwalsertal


Restaurants in Kleinwalsertal - traditional food in the Waldhaus an der Breitach

You have to know where it is, otherwise you will only find the Waldhaus inn if you pass it on a hike. We leave our car at the Waldhaus bus stop in Riezlern and walk in about 15 minutes down the steep mountain into the Breitach valley. Otherwise you just have to hike along the Breitach. From Riezlern it takes about 60 minutes on foot, through the Breitachklamm (from the German side) it is about 45 minutes. Directly on the river is the log house, which greets us with root heads, wooden owls and wisdom such as “Here in God's glory, enjoy the waiting time. It doesn't last forever. "

A flag from Canada also flies over the bridge over the Breitach. "It reminds us of friends from Canada," explains Peter Schikora, the landlord. "We have a webcam installed and whenever you look at it, you see your flag and know that we are thinking of you," he laughs.


Wurzelsepp in front of one of the restaurants in Kleinwalsertal
In the cozy forest house
In the cozy Waldhaus, one of the restaurants in the Kleinwalsertal


Happily divorced

Peter works as a cook in the tavern that belongs to his partner Sandra Staara. He puts his arm around her and grins: "We were both happily divorced, just not from each other." That Tavern Waldhaus is already owned by the third generation of the Staara family. Sandra tells us that times weren't always easy. A few years ago the Breitach flooded so much that they feared the inn would be swept away by the water. But it went well again.

Prominent chefs visit the restaurants in Kleinwalsertal

The celebrities among the chefs have also been guests at the Waldhaus: they proudly show me photos of celebrity chef Alfons Schubeck, who was our guest with his cooking crew to celebrate the 100th anniversary of the traditional inn on the Breitach. The block house was built on the Breitach in 1906, when the Breitachklamm was opened to the public. “To this day, nothing has changed in this house,” says Peter. "It is built in the old Walser tradition, from thick logs."


Eating well in the Kleinwalsertal - pumpkin soup
pumpkin soup
Eating well in the Kleinwalsertal - Gamsgulasch with potato dumplings
Chick-goulash with potato dumplings
Eating well in the Kleinwalsertal - Dessert Dreierlei in the Waldhaus
Three kinds of dessert in the Waldhaus, one of the restaurants in the Kleinwalsertal
Eating well in the Kleinwalsertal - home-brewed
A self-distilled drink is a must in the restaurants in Kleinwalsertal


Then Peter Schikora disappears into the kitchen of his restaurant in Kleinwalsertal and conjures up his food for us. There is a pumpkin soup with pumpkin seed oil, a beef goulash with potato dumplings and a three-way dessert. We can't refuse a self-distilled drink at the end. So, after an evening full of fun, we say goodbye to the host couple in the Waldhaus an der Breitach. You can often eat well in Kleinwalsertal in places where you would not expect it.


This is what you need for a trip to Kleinwalsertal Vorarlberg



Travel Arrangements

Parking at the airport

Here you can reserve your parking space at the airport.

Arrival by plane, car, bus and train

Arrival by plane, bus or train*. The nearest airport is Munich. It is also possible to travel by train. The train goes to Oberstdorf. From there, bus #1 will take you to Kleinwalsertal: Timetable and booking*

Car Rentals:

Cheap car hire - book quickly and easily!

Rent Motorhomes:

Book motorhomes in Europe here!  Or do you like to travel with him roof tent on the car? Also the overnight stay in  camping tents is possible. At Alpencamping Haller, Köpfleweg 10a, 6991 Riezlern, Austria, you will find a campsite. With our Motorhome packing list You'll never forget anything again.

Accommodations in the region:

Accommodation for online booking is also available in Kleinwalsertal* via



Kleinwalsertal restaurants
Click on the photo and make a note of the "Kleinwalsertal Restaurants" on Pinterest


Do you also know:

Source Restaurants in the Kleinwalsertal: On-site research. We would like to thank Kleinwalsertal Tourismus and Berghaus Anna Lisa for the invitation to this trip. However, our opinion remains our own.

Text Restaurants in Kleinwalsertal: © Copyright Monika Fuchs and TravelWorldOnline
Photos of restaurants in Kleinwalsertal: © Copyright Monika Fuchs and TravelWorldOnline

Restaurants in the Kleinwalsertal - two inns

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.

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