The story
Andrea Beck guides her guests through the evening at Gufer 55 in Bludenz, where Austrian cuisine blends global flavors with local tradition. She runs the establishment as a family operation, preferring to greet diners personally rather than hide behind formal service protocols. Her philosophy favors straightforward techniques over unnecessary complexity, allowing fresh ingredients to speak clearly. The team prepares everything from scratch, which shows in the careful attention given to each plate.
Starters often travel beyond regional borders, featuring clean cuts of salmon trout ceviche alongside tuna sashimi and tataki. Main courses return to familiar Alpine cooking, highlighting a juicy lamb rack steak cooked to precision and a golden pork Wiener schnitzel. Home cooks will appreciate the daily ravioli filled with house-made dough and tossed in brown butter with fresh porcini mushrooms. A simple fruit crème brûlée provides a light finish without overwhelming the palate.
The dining room maintains an unpretentious warmth that matches the moderate pricing recognized by the Michelin Guide Bib Gourmand award. Regular visitors notice how the staff stays close to the tables, adjusting portions so guests leave ready for dessert. Gault&Millau awarded the venue thirteen points and two haubes for this consistent balance of quality and value. Falstaff echoed the sentiment with two forks and eighty-eight points, confirming that steady execution matters more than fleeting trends.
Recognition
Details
History
In the westernmost federal state, many restaurants are still family-owned. This also applies to Gufer 55, where the owner personally greets guests and warmly accompanies them through the evening. The appetizers feature an international selection: salmon trout ceviche, tuna sashimi and tataki, neatly sliced and well-seasoned. The main courses stick to the classics: the rack steak is juicy and cooked to perfection, and the pork Wiener Schnitzel is golden and crispy—although the breading could be slightly more puffed up. The daily recommendation, homemade ravioli with chanterelle mushrooms in brown butter, is harmonious and well-executed—and the portion size is just right, leaving room for a fruit crème brûlée. Address: Gufer 55, 6708 Brand, Austria Contact: 05559 22550 | gufer55@aon.at | https://www.gufer55.at/ Opening Hours: Thu–Sat 11:30–14:00 and 17:00–21:00, Sun 11:30–21:00 Team: Andrea Beck, Head Chef
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