Mehdafu

The story

Mehdafu Restaurant in Bregenz: Regional Austrian Cooking Above Lake Constance

The kitchen and the family behind it

At Mehdafu in Bregenz, regional Austrian cooking takes shape under the guidance of Chef Martin Wehle and sous-chef Jeremias Hehle. The Hehle family originally opened the property as a modest guesthouse in nineteen sixty-one before expanding it into a four-star destination overlooking the lake. Their kitchen prioritizes direct relationships with local producers, pulling Mangalitza pork, wild game, and garden herbs straight to the counter. This supply chain keeps every plate grounded in authentic Lake Constance cuisine.

Plates that follow the seasons

The tasting menu rotates around fresh catches and Alpine staples. Guests frequently order the Vitello Bodensee, which pairs veal shoulder with a rich felchen cream. Lighter courses appear early in the service, such as a chervil foam soup that anchors the meal. Sweet finishes rely on familiar classics reimagined, including a Bellini sorbet or roasted duck breast finished with seasonal fruit reductions.

Dining with an alpine backdrop

Summer tables spill onto a broad terrace where diners track the sun over the water and the distant peaks of Switzerland. When the air turns crisp, guests retreat to the Mehdafu-Stube, a warm room designed for lingering conversations. Critics have taken note of this balance between relaxed scenery and precise execution, recently awarding the venue thirteen and a half points at Gault&Millau. The name itself promises exactly what appears on the table: more of the region’s best flavors.