Wälder Stube 1840

The story

Wälder Stube 1840 Hittisau: Alpine Cuisine & Gault&Millau Recognition

A Historic Foundation

Wälder Stube 1840 in Hittisau anchors its Alpine cuisine within a sunlit building that has welcomed visitors since 1840. The Metzler family maintains the property while converting traditional wooden rooms into a refined dining space. A dedicated preparation station sits directly in the main hall, allowing guests to watch chefs arrange cold starters and seasonal cheeses before they reach the table. This transparent workflow connects the dining room to the kitchen.

The Kitchen and Its Plates

Chef Bernd Reimer designs five or seven course menus that draw heavily on local suppliers across Vorarlberg. Hay milk from alpine dairies, forest mushrooms, and vegetables harvested from the estate garden form the foundation of his Bregenzerwald cooking. The kitchen prepares salmon trout liver and Black Angus cuts with careful temperature control. Guests often order a clear consommé enriched with lobster or scallops, followed by an Amalfi lemon sorbet to reset the palate.

Measured Excellence

Critics recognize this steady output with a 2026 Gault&Millau score of fifteen points, noting how international flavors integrate smoothly into the valley’s Alpine cuisine. The rating highlights consistent execution rather than fleeting trends. Patrons return for the reliable balance between historic comfort and precise flavor construction, leaving the dining room with a clear sense of place.