The story
Walserstube-Jägerstube in Lech serves contemporary Austrian cuisine where regional tradition meets unexpected global techniques. Head Chef Michael Broger approaches his craft with an experimental mindset, frequently blending Alpine ingredients with subtle Far Eastern elements. This creative direction has drawn consistent attention from critics, securing a 15.5 point rating from Gault Millau and a dedicated feature in the Michelin Guide. Guests at this intimate counter often encounter dishes like cold-smoked rainbow trout finished with a buttermilk dashi broth.
The seasonal menu reflects a broader commitment to sustainable Austrian cooking, drawing heavily from Vorarlberg farms and nearby alpine producers. A reliable favourite features squab served alongside rich blood sausage cream and roasted topinambour. Sweet finishes like The Pink Dragon bring together pitahaya, shiso leaves, and coconut for a bright, aromatic conclusion. Every component traces back to verified suppliers, from hay milk eggs sourced at Sennhof in Rankweil to honey harvested through the hotel’s own apiary partnership.
Dining here feels remarkably personal because the room accommodates only eight guests at a time. The space sits within Hotel Jagdhaus Monzabon, a property founded in 1959 when the Schneider family converted a local tailor shop into a hospitality retreat. Junior owner Tobias Schneider manages the beverage programme, offering carefully selected wines and Japanese sake to complement each course. The overall atmosphere remains relaxed and conversational, allowing visitors to watch the kitchen work without formal distance.
Recognition
Ambience
Details
History
What makes Lech special is that not only the prestigious five-star hotels operate excellent restaurants. At the rather small Hotel Monzabon, the Walserstube-Jägerstube, which accommodates a maximum of eight guests, invites you to a creative fireworks of culinary delights in a relaxed and cozy atmosphere. Additionally, junior owner Tobias Schneider completed his training as a sake sommelier a year ago, making him the only one in Vorarlberg, so there is also something new to discover in the beverage sector here. The ever-evolving cuisine under Michael Broger also draws on Far Eastern influences, for example with buttermilk dashi paired with a fairly strongly cured and smoked brook trout, or with the fruity and light dessert "The Pink Dragon" featuring shiso, koa, and pitahaya. In addition to sake, there is naturally also a very respectable wine selection by the glass. Address: Tannberg 228, 6764 Lech am Arlberg, Austria Contact: 05583 2104, info@monzabon.at, https://www.monzabon.at/ Opening hours: Mon, Tue, Fri, Sat 18:30–20:00 Team: Michael Broger (Chef), Michael Etzlinger (Sous Chef)
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