The story
At Ernele in Hittisau, Chef Felix Groß prepares regional specialities rooted in Vorarlberg cooking traditions. The kitchen sources fresh hay milk from local alpine dairies, wild garlic, and seasonal vegetables from the estate garden, all delivered within a 100-kilometer radius. Up to five members of the Metzler family, spanning three generations, support operations at the historic property which has stood since 1840.
Guests observing the preparation see house-made noodles tossed with wild boar bolognese and Wälderkäse cheese. The menu evolves with daily deliveries, offering soups that earned a Gault&Millau score of 15 alongside delicate desserts like an asparagus panna cotta. Airy potato dumplings accompany beef fillet, while a final course presents a dessert arrangement featuring subtle carrot notes. These dishes showcase the unpretentious quality of Bregenzerwald cuisine.
The venue doubles as a shop where shelves hold hand-picked preserves and cheeses from the surrounding valley. Jars displayed for sale come from the garden's surplus, processed using traditional methods to preserve the harvest. A dedicated cheese cellar stores varieties ripened to perfection, continuing a culture established when Hans-Peter Metzler helped launch the local Cheese Road initiative. Patrons can enjoy a cheese tasting before selecting regional products to take home.
Recognition
Ambience
Details
History
The Ernele, named after the establishment's senior owner, has become one of the most popular culinary destinations in the Bregenzerwald over the past ten years. And that means quite a bit in the Cheese Road Valley. This is thanks to Chef Felix Groß and his outstanding team – and, of course, the Metzler family of hoteliers, who can have up to five members across three generations simultaneously attending to the guests' well-being. The Ernele menu features numerous regional delicacies (focused on a 100-kilometer radius). The asparagus panna cotta is delicious, and the various soups are equally delightful. The homemade pasta with wild bolognese and alpine cheese turns out simply excellent. Other menu highlights include the wonderfully light potato dumplings served with beef fillet, and the sweet dessert arrangement featuring carrot notes. Address: Heideggen 311, 6952 Hittisau, Austria Contact: 05513 62200 | info@schiff-hittisau.com | https://www.schiff-hittisau.com/ Opening Hours: Wed–Sat 12–7 PM Team: Felix Groß, Chef
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