The story
Since 1838, the Krone in Hittisau has anchored village life while refining regional Bregenzerwald cuisine under chef Michael Garcia Lopez. He favors minimal intervention over heavy processing, relying on a tournier knife, a stone mortar, and direct hand testing to preserve ingredient integrity. His Spanish heritage and local upbringing inform a straightforward approach to Alpine cooking that prioritizes structural harmony. Long-simmering reductions and whole-animal butchery remain daily practices in his pass.
This regional Bregenzerwald cuisine translates directly from valley farms and Lake Constance waters. House-made venison ravioli gain structure from dried rose hips, while pink seared veal rests on pickled horseradish and mustard mousse. Diners regularly order the precisely cooked perch and zander duo accompanied by kohlrabi and rocket polenta. Chef Lopez extends this restraint to full carcass utilization, ensuring regional lamb yields both tender roasts and deeply flavored jus. This honest treatment of premium products defines the current culinary direction.
The property has survived through steady adaptations rather than sudden overhauls. Architect Bernardo Bader later refined the interior spaces and the wood-paneled Kaminzimmer while preserving the building’s original rhythm. A well-stocked wine cellar exceeding ten thousand bottles supports the meal, drawing consistent acclaim from Gault&Millau reviewers who have awarded the table a score of fifteen. Owner Helene Nußbaumer-Natter completes the experience with daily-baked preserves and traditional pastries.
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Comfort from the very first minute: That is what the Krone has been known for over the years. As an alternative to the vegetarian option, the kitchen presented pan-fried sweetbread and marinated pumpkin with watercress salad. Top! This is followed by a delightful smoked fish spread served on sesame crackers, and perfectly pink pan-fried veal slices with pickled radish and mustard mousse. The fine homemade venison ravioli are elevated with rowan berries. The "juicy," meaning perfectly cooked and therefore not overdone, duo of trout and zander from Lake Constance – with kohlrabi and arugula polenta – is something you would like to see on the table more often. Bavarian cream with blueberry compote and quinces crowns the Krone menu. The wine selection has already been praised here many times because it belongs to the best in the valley and the region. Address Am Platz 185 6952 Hittisau Austria Contact 05513 62 01 info@krone-hittisau.at https://www.krone-hittisau.at/ Opening hours Mon and Sat 11:45–13:45 and 18:00–20:45, Tue and Fri 18:00–20:45, Sun 11:45–13:45 o'clock. See homepage. Team Michael Garcia Lopez Chef · Beate Rinderer Maître d'/Head Waitress · Helene Nußbaumer-Natter Pastry Chef ·
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