The story
Hirschen in Schwarzenberg delivers a refined take on Alpine cuisine where head chefs Jonathan Burger and Raphaela Burger transform regional ingredients through rigorous fermentation techniques. Their kitchen operates under a curated concept that balances traditional Vorarlberg foundations with experimental methods like house-made koji cultures. Sous chef Thomas Michler supports the duo in executing dishes that prioritize high-quality local produce while embracing a nose-to-tail philosophy for meat processing. This meticulous approach earned Gault&Millau 16 points, praising the pair for their curated culinary style that balances tradition with innovation.
Appetizers reveal the depth of their technique, featuring sweetbreads paired with portulak and fermented garlic alongside root celery prepared with black truffle and salted lemon. Classic Kässpätzle appears reimagined within this framework, demonstrating how familiar comfort foods adapt to their precise flavor profiles. Main courses highlight the versatility of local sourcing, such as Cotechino served with Käfer bean cream or venison accompanied by quark cake elements, chocolate, along with chervil roots. Guests can explore the origins of these ingredients during Chef's Apéro sessions held directly inside the fermentation cellar, where the team explains the aging processes behind their house specialties.
The restaurant occupies a building that has observed village life on the town square since 1755, now functioning as part of a boutique hotel filled with art and architectural character. This backdrop frames the dining experience, where warm lighting and cool drinks create an atmosphere described as a showroom for the good life. Raphaela Burger extends her technical expertise to the dessert course, crafting sweets that maintain the standards of their Alpine cooking. Visitors interested in taking home these flavors can purchase homemade specialties, including cured meats from the Schinken-Spa, directly from the hotel shop.
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Curated Culinary" is what the two head chefs, Raphaela Wirrer and Jonathan Burger, call the concept behind their menu featuring selections – and one can only recommend: let yourself be curated! Even the "snacks" at the start (veal sweetbread with purslane and fermented garlic, celeriac root with truffle and salted lemon, or classic cheese spaetzle) are revelatory, while the cotechino with flat bean cream and the venison with quark slice, chocolate, and chervil roots maintain the same standard, just as do the excellent desserts. High-quality staple products from the immediate surroundings, a nose-to-tail philosophy in meat processing, house-made koji fermentation, and an aging chamber dubbed the "Ham Spa" – the proof that fine dining is compatible with sustainability is delivered here with playful ease. Address Hof 14 6867 Schwarzenberg Austria Contact 05512 29 44 0 info@hirschenschwarzenberg.at https://www.hotel-hirschen-bregenzerwald.at/ Opening hours Tue–Sat 12–17 and 18–20.30; variable Team Jonathan Burger & Raphaela Burger Chef Thomas Michler Sous chef
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