The story
Executive chef Christoph Klauser directs the culinary program at Damülser Hof in Dornbirn, grounding his Austrian cuisine in the seasonal harvests of Vorarlberg. The family-run property relies on this local sourcing philosophy, which recently secured a score of twelve from Gault&Millau. Klauser structures the menu around a limited selection of ingredients so each component receives precise handling during service.
Alpine cooking emphasizes clean flavors, starting with a raw beet preparation layered over creamy goat cheese. Main courses feature either delicate beef fillet accompanied by rosemary polenta or a lean cut of veal loin steak. Dessert arrives as a lightly fried Kaiserschmarren torn into soft pieces. The sommelier guides selections through an exclusively Austrian wine catalogue to match each course.
Wood paneling and low ambient lighting shape the elegant dining hall, creating a calm backdrop for the concise menu. Large windows frame the Bregenzerwald landscape while guests settle into comfortable seating arrangements. Staff move quietly between tables to maintain a restful environment without interrupting conversation.
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In the soothing, cozy ambiance of the elegant restaurant, guests select their specialties from head chef Christoph Klauser’s concise classic menu, which features carefully crafted dishes made primarily from regional ingredients. Examples of this refined cuisine include a beetroot tartare with goat cheese, a delicate beef fillet with rosemary polenta, a tender veal loin steak, or a light Kaiserschmarrn. The friendly staff recommend the perfect pairing from a predominantly Austrian wine list. Address: Damüls 147, 6884 Damüls, Austria. Contact: +43 5510 2100, hotel@damuelserhof.at, https://www.damuelserhof.at/. Opening hours: Daily 11:30 AM – 1:30 PM and 6:00 PM – 8:00 PM; open mid-December to mid-April & late May to mid-October. Team: Christoph Klauser, Head Chef.
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