The story
Picea in Lech serves regional Austrian cuisine rooted in the immediate Arlberg valley. The kitchen centers on seasonal produce sourced from local Vorarlberg farms, shifting the menu as the Alpine calendar turns. Guests typically begin with small plates designed to highlight raw ingredients before moving to structured courses. This commitment to responsible sourcing earned the venue five Radishes on the We’re Smart Green Guide for 2026.
Large windows frame the surrounding peaks while a sun-drenched terrace extends the dining area into the crisp mountain air. The interior uses natural wood tones and linen textures to soften the high-altitude setting. Tables are spaced generously, allowing conversation to carry over the steady rhythm of service. The layout balances refined elegance with the relaxed pace expected in a ski resort town.
The kitchen approaches Austrian alpine cuisine through set lunch and dinner menus that follow ingredient availability rather than fixed tradition. Sommeliers curate pairings from a dedicated wine cellar, emphasizing regional whites and light reds that complement the lighter preparations. Diners can request a chef’s table for a direct view of plating techniques. Every course moves deliberately, leaving room for the landscape to remain the quiet backdrop.
Recognition
Ambience
Details
History
In the half-board restaurant of the Burg Vital Resorts: A small piece of pickled trout with cucumber is served as an amuse-bouche. The sturgeon and crustaceans, as the first regular course, are polarizing. But then things really take off. Starting with an incredibly dense lamb essence with mushroom puree and rosemary oil. A real showstopper. The next course is much more delicate. Salmon trout in creamy goat cheese whey, followed by a delicious kid goat with ginger, celery, and watercress. Everything is accompanied by the perfect wine pairing: if you wish, all the way up to a top Burgundy for €360 per glass – thanks to Coravin. A fantastic finish: mango and basil in various textures. Address: Oberlech 568, 6764 Lech am Arlberg, Austria Contact: +43 5583 31 40, office@burgvitalresort.com https://www.burgvitalresort.com/ Opening hours: daily 12:00–15:00 and 18:30–21:30 Team: Joel Hahnloser & Benedict Jakob, Chef
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