The story
Krone-Stuben anchors a culinary legacy in Lech am Arlberg that stretches back to 1741. The Pfefferkorn family has guided the property for five generations, while head chef Thomas Hammerschmid and sous-chef Daniel Biedenkopf now steer the kitchen toward an Austrian alpine cuisine that honors regional roots. This steady craftsmanship earned the venue fifteen points from Gault&Millau in 2026. The judges specifically praised how the team preserves classic techniques alongside contemporary execution.
The menu reflects this Vorarlberg haute cuisine through structured, ingredient-led courses rather than heavy theatricality. Service begins with the legendary Lech wedding soup, layered with pancakes, semolina dumplings, and liver dumplings. A baked veal brain parcel floats in concentrated beef broth, followed by tableside-carved fish and crispy roasted duck. Main courses highlight rare beef Rossini with potato mousseline or a pink saddle of local veal finished with truffle puree.
Guests settle into the intimate Krone Stuben, where dark wood paneling and exposed stone vaults create a grounded, historic setting. The space maintains a warm, unpretentious tone that suits both winter après-ski gatherings and summer intellectual salons. A dedicated sommelier navigates a cellar holding roughly 1,500 labels, ensuring each traditional mountain cooking presentation finds a precise match. Evening service consistently closes with a deconstructed Tarte Tatin or a house-made apple turnover stuffed with fresh cottage cheese.
Recognition
Ambience
Details
History
The hotel institution "The Crown of Lech" consistently impresses with its blend of "old-fashioned and modern." Here you will still find classics such as Chateaubriand or crispy pan-fried duck, fish carved tableside, and the legendary Krone wedding soup. As an overture, a premium Sylt oyster and a sourdough bread basket are served. The beef soup with a slice of veal brain as an addition (a baked pastry pocket filled with superbly seasoned veal brain) belongs in the "top class" category. This is followed by a salad bowl with mini blood sausage and scallop. The Beef Rossini also turns out beautifully juicy, accompanied by a wonderful potato mousseline. For dessert, there is a deconstructed Tarte Tatin and another glass from the wonderfully stocked wine cellar with around 1,500 selections. Address Dorf 13, 6764 Lech am Arlberg, Austria Contact 05583 25 51 email@kronelech.at https://www.kronelech.at/ Opening hours daily 11:30 AM - 9:30 PM April 23 to June 20, 2026 Team Thomas Hammerschmid Chef Daniel Biedenkopf Sous-chef
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