The story
At Ernele in Hittisau, Chef Felix Groß prepares regional specialities rooted in Vorarlberg cooking traditions. The kitchen sources fresh hay milk from local alpine dairies, wild garlic, and seasonal vegetables from the estate garden, all delivered within a 100-kilometer radius. Up to five members of the Metzler family, spanning three generations, support operations at the historic property which has stood since 1840.
Guests observing the preparation see house-made noodles tossed with wild boar bolognese and Wälderkäse cheese. The menu evolves with daily deliveries, offering soups that earned a Gault&Millau score of 15 alongside delicate desserts like an asparagus panna cotta. Airy potato dumplings accompany beef fillet, while a final course presents a dessert arrangement featuring subtle carrot notes. These dishes showcase the unpretentious quality of Bregenzerwald cuisine.
The venue doubles as a shop where shelves hold hand-picked preserves and cheeses from the surrounding valley. Jars displayed for sale come from the garden's surplus, processed using traditional methods to preserve the harvest. A dedicated cheese cellar stores varieties ripened to perfection, continuing a culture established when Hans-Peter Metzler helped launch the local Cheese Road initiative. Patrons can enjoy a cheese tasting before selecting regional products to take home.
Recognition
Ambience
Details
History
For years, Chef Bernd Reimer has been serving what is arguably the most international cuisine in the Bregenzerwald region in these traditional rooms. Quite deliberately – because “Das Schiff” already houses a second, regional (“100-kilometer radius”) restaurant called “Ernele”. The dining room features its own preparation station for appetizers and desserts or cheese. The appetizers, including salmon trout liver, Black Angus skirt steak, and a consommé with lobster and scallop or turbot, are consistently elaborate and creatively arranged, as are the Amalfi lemon sorbet and granité. A highlight: the Wagyu beef, which has recently appeared rather commonplace on Alpine menus, is prepared to perfection. Chapeau! And the cheese course featuring selections from the Bregenzerwald and France as a finale should definitely not be skipped. Address: Heideggen 311, 6952 Hittisau, Austria Contact: 05513 62 20 0 info@schiff-hittisau.com https://www.schiff-hittisau.com/ Opening hours: Tue–Fri from 5:30 PM Variable Team: Bernd Reimer, Chef
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