Freigeist

The story

Freigeist Lustenau: Regional Austrian Cooking With Vintage Charm

The Chef and the Kitchen

At Freigeist in Lustenau, owner and chef Bernd Moosmann leads an Austrian kitchen that values honest technique over theatrical presentation. His commitment to sustainable regional cooking starts before dawn, with morning drives to farms within a seventy kilometre radius. He personally inspects every batch of poultry, beef, and pork before accepting deliveries. This rigorous sourcing supports a twelve-point Gault&Millau score and guarantees that seasonal vegetables and heritage meats reach the pass at peak freshness.

Seasonal Plates and Garden Grills

The kitchen adapts its Austrian cuisine offerings to whichever harvest arrives from the surrounding countryside. Wednesday evenings transform the courtyard into a dedicated barbecue space, where open flames replace heavy sauces and marinades. Simple roasted cuts and charred root vegetables highlight the natural sweetness of locally raised livestock. Diners wash down these unadorned plates with crisp house-made lemonades or earthy white wines chosen specifically to balance rich proteins.

Vintage Interiors and Courtyard Space

The compact dining room wraps guests in a deliberately unpolished vintage atmosphere. Distressed wood panels and mismatched shelving units create a backdrop that feels genuinely lived-in rather than meticulously staged. Floor-to-ceiling glass doors slide open during warmer months, merging the interior seating with the shaded garden beyond. Long communal benches and private alcoves allow the same space to host quiet weekday lunches or larger corporate seminars without changing the fundamental layout.