Restaurant Mangold

Tyrol & Vorarlberg

A culinary day

Next stop: Tyrol

From savoury dishes to hard cheese

Kaspressknödel (cheese dumplings) in soup, Tiroler Gröstl (Tyrolean bubble and squeak) with fried egg, followed by a wholesome brandy: in Tyrol, the savoury culinary delights of Alpine cuisine simply taste even better when paired with the altitude.

On the indulgent tours through Tyrol, foodies will discover fine specialities of Tyrolean cuisine: whether juicy Haiminger apples, Brandenberger Pruegeltorte or Kaunergrater goat's cheese. From cultivation to harvest and tasting: delightful hiking and cycling trails invite you to discover and marvel.

How about a hike through the Karwendel mountains to the Engalm, where a cheese-making dairy awaits onlookers? Or would you prefer to learn about the diversity and secrets of local fruit brandies on the Tyrolean Schnapps Route?

Tyrol also has a reputation for its signature Tyrolean bacon. Anton Juffinger is one of the custodians of the culinary heritage. His organic butcher's shop Juffinger is the place where those who like to get out and about can stock up for the next picnic or pick up some bacon and sausages as a souvenir for those at home. That's how you make friends the Tyrolean way!

Next stop: Vorarlberg

Regional delicacies

Be it a rustic alpine hut or a top-class restaurant: There is no wizardry here - the secret to the incomparable gastronomic experience lies only in the prized ingredients and the fresh ideas of the chefs. This also includes the Mangold Restaurant on Lake Constance.

This is where chef Michael and his wife Andrea serve fish from Lake Constance. Andrea also enjoys serving wines from different regions - from Burgundy to Burgenland. The high-quality food comes from farms and manufactories in the region. This way you can experience Vorarlberg with every bite of culinary delights.

Mountain cheese, cream cheese, sour cheese: cheese in all forms is typical of Vorarlberg cuisine. The Sura Kees is particularly special for the Montafon. This sour cheese was long considered a poor man's food and is now being rediscovered and celebrated thanks to farms like that of the Ganahl family.

The dishes Käsknöpfle (cheese noodles), cheese soup, Kässalot (cheese salad) and Bergkäse (mountain cheese) as an alpine snack are the culinary flagship of the state. For something sweet, the typical Riebel, a maize and wheat grits dish, is a real indulgence after an active day in the fresh mountain air. Not only does farmer Richard Dietrich make crisps and sweets from Riebel, but also light, nutty Riebel whisky.

You can find even more inspiration for your culinary holidays at