Wirtschaft Traube

The story

Wirtschaft Traube in Klösterle: Alpine Cuisine at Its Most Intimate

The Kitchen and Its Philosophy

Wirtschaft Traube operates as a focused Alpine cuisine venue in Klösterle, where Tobias Schöpf and Tanja Schöpf manage every detail behind the pass. Their commitment to hyper-local sourcing recently secured the Gault&Millau Inn of the Year designation along with three hauben. That accolade simply mirrors their working method: five intuitive courses that change daily according to what micro-producers and foraged forest elements deliver. This fluid approach to mountain cooking allows produce to dictate technique rather than following a predetermined script.

Seasonal Plates and Ingredients

Service typically opens with warm sourdough accompanied by raw milk butter, establishing a precise baseline for the meal. Subsequent plates like filigree trout roe tartelettes and roasted melanzani with woodruff and sheep’s fresh cheese demonstrate how they layer earthy textures with sharp herbal accents. Protein-focused mains often feature free-range chicken legs resting on chanterelles, zucchini, and rye corn noodles, finished separately with chicken jus and rendered partridge fat. Desserts lean heavily on regional harvests, most notably Vorarlberg melon blended into yogurt mousse and crushed mint ice.

Space and Service Rhythm

Twenty-six chairs occupy the narrow dining room, guaranteeing ample distance between parties. A substantial wooden table anchors the lower wine cellar, intended for small gatherings or pre-dinner conversation. Summer heat naturally extends into the outdoor terrace, where daylight lingers well past sunset. Staff maintains a deliberate pace, matching the unhurried expectations of traditional regional cooking.