The story
Rössle in Nenzing centers its seasonal Vorarlberg cooking on a menu that changes with the harvest. Chef Tibor Danka leads the kitchen alongside sous-chef Felix Behrendt to bridge traditional home cooking with modern interpretations. The dish selection features a finely seasoned white tomato cream soup. The Zürcher Pilzgeschnetzelte from pork arrives with crispy Semmelschnitten that demonstrate the kitchen's focus on texture.
The gasthouse occupies a beautiful half-timbered house with over 350 years of history. A young team maintains the well-kept parlors, which are named after the most beautiful excursion sites in and around Nenzing. Guests can enjoy cozy evenings in the urige Stüble or book comfortable apartments above the restaurant. The building connects rustic charm with modern amenities while preserving its long heritage.
A wine cellar and whisky bar occupy the basement, where specialist Oskar Ammann advises visitors on regional wines. The establishment was named Wirtshaus des Jahres 2025 and received a Gault&Millau rating of 11 for 2026. Critics highlighted the kitchen's flavor and craftsmanship in their assessment of the gasthaus. Evening events and breakfasts remain accessible to all guests within the well-kept parlors.
Recognition
Ambience
Details
History
A beautiful half-timbered house, a tradition over 350 years old, well-kept traditional rooms, and a young, motivated team: all of this best describes the Rössle. The menu is classic but always offers a few special highlights. For example, the white tomato cream soup is exquisitely seasoned, and the tender pork "Zürcher Pilzgeschnetzelte" served with wonderfully light, crispy-on-the-outside bread rolls proves it: the kitchen has great taste. Please keep it up. Address Andreas-Gaßner-Straße 1 6710 Nenzing Austria Contact 05525 20852 office@gasthaus-roessle.at https://gasthaus-roessle.at/ Team Tibor Danka Head Chef Felix Behrendt Sous-Chef Sabrina Burtscher Maître d'
Location
Facebook
Instagram