Food & Drinks In Bregenz

Bregenz provides a great chance to try the regional delicacies and cuisine from the Vorarlberg area, which is renowned for its distinctive culinary character and rich customs. Situated in the westernmost region of Austria, Vorarlberg is bordered by Germany, Switzerland and Liechtenstein. Mountainous and rustic in nature, the region has a varied environment and climate. Vorarlberg cuisine takes influence from its neighbouring nations as well as from the history, culture, and natural environs of the area. Fresh, premium ingredients are used in this cuisine, which is well-known for its usage of cheese, dairy products, meat, vegetables, herbs and grains. There is a variety of meals offered, some exquisite and sophisticated and others straightforward and filling. Prominent for producing wine, beer, and schnapps that go well with the regional fare is Vorarlberg.

Try a number of the local specialties in Bregenz.

• Käsespätzle – Enthusiasts of cheese should not miss the very well-known and famous Käsespätzle from Vorarlberg. Makes of flour, eggs, water, and salt, Käsespätzle are little, asymmetrically formed noodles. After the pasta is prepared by boiling it in water, it is drained and mixed with grating cheese. Local hard cheeses, Emmental or Bergkäse, are usually utilized. A silky, creamy sauce that perfectly envelops the noodles develops as the cheese melts. Crispy fried onions top the meal, which comes out of a large pan hot and bubbling. One often eaten as a side dish or main entrée, Käsespätzle is a tasty and filling meal. Käsespätzle may be had at Wirtshaus am See, Goldener Hirschen, and Gasthaus Kornmesser, among other Bregenz eateries and inns.
• Riebel is an Austrian breakfast dish from Vorarlberg. Still, it works well as a dessert or snack. Traditionally cooked with milk, butter, and a little salt, riebel is a delectable cornmeal porridge. The mixture is then spread evenly onto a baking sheet and baked until it takes on a golden, crispy texture. Sliced into pieces, the baked Riebel is presented with a selection of jam, apple sauce, sugar or cinnamon. A lovely blend of crunchy and soft textures, riebel is a simple yet tasty meal. Bregenz bakeries and cafés, such as Bäckerei Mangold and Cafe Konditorei, carry Riebel.
• Käsknöpfle – A delicious cheese-based meal with a different form and taste than Käsespätzle is Käsknöpfle. The basic ingredients for Käsknöpfle, which are delectable little dumplings, are flour, eggs, water and salt. After cooking the spaghetti, drain it and mix it with shredded cheese—usually Sura Kees, a kind of sour cheese from the area. The meal gets a tart and salty taste from the cheese. Finely chopped chives are then added to the meal and it is served hot and steaming in a large bowl. Enjoyed as a main course or a side dish, Käsknöpfle is a tasty and energising meal. Käsknöpfle is served in the Gasthof Adler, Gasthof Lamm, and Gasthof Krone among other Bregenz eateries and lodgings.
• Sura Kees – One of the oldest specialty cheeses in Europe, Sura Kees originates from Vorarlberg. One sort of cheese made using skimmed cow’s milk is called Sura Kees. Rennet helps the warm milk curdle. Pressed and salted, the curds are drained. Several weeks or months may pass as the cheese ages, depending on the intended flavor and texture. Sura Kees has a sour and salty flavor together with a crumbly, dry texture. Usually eaten as a snack, it goes well with bread, butter, and jam or on its own. One may also grate it over meals like Käsknöpfle. With so much protein and calcium, sura kees cheese is a healthy and nourishing kind. Selections of cheese stores and markets in Bregenz, such as Käsehaus Bregenz and Bregenzer Wochenmarkt, carry Sura Kees.
• Schupfnudeln are a kind of longer, thinner potato noodle that resembles gnocchi quite a bit. Cooking potatoes first, then adding flour, eggs, and salt, results in schupfnudeln. Shaped like fingers, the components can be cooked in butter or boiled in water. Enjoyed as a side dish or as a main entrée, schupfnudeln goes well with a range of sauces, meats or vegetables. They can also be had as a dessert with fruit compote, sugar, or cinnamon. A tasty and adaptable recipe, schupfnudeln are renowned for their chewy, soft texture. Inns and restaurants in Bregenz that serve schupfnudeln include Gasthof Linde, Gasthof Engel, and Gasthof Löwen.
• Mostbröckli – A dried beef variation called mostbröckli resembles biltong and bresaola. It is notable, nonetheless, because of its unusual seasoning and cooking techniques. To make mostbröckli, marinade lean beef in a concoction of vinegar, spices, herbs and dry wine. After smoking over wood, the meat is let to air dry for a few weeks or months. Dark crimson in color and with a soft, tasty texture define mostbröckli. Usually served as a cold cut, it is thinly sliced and goes well with pickles, cheese and toast. Besides, it works well in soups, sandwiches, and salads. A specialty of Vorarlberg, mostbröckli is protected as a product of origin by the European Union. Select Bregenz butcher shops and markets, such as Metzgerei Fink and Metzgerei Hagspiel, carry mostbröckli.

In Bregenz, you may sample some traditional fare that will enable you to savor Vorarlberg cuisine. Fresh and premium ingredients are used to prepare the cuisine, which exquisitely highlight the area’s rich history, lively culture, and breathtaking natural surrounds. They will improve your stay in Bregenz and are tasty and filling as well.