A FOOD TRADITION
Vorarlberg Cuisine
Vorarlberg cuisine reflects the westernmost Austrian Alpine region and its Alemannic connections with Switzerland, Liechtenstein, and southern Germany. Dairy, cheese, potatoes, cornmeal, flour, apples, and preserved meats are important, with mountain farming strongly influencing ingredients and methods. Characteristic techniques include baking, boiling, griddle cooking, curdling and aging cheese, and preserving seasonal produce. Examples include Kässpätzle, Riebel, and Vorarlberger Sura Kees dishes. Its food culture differs in emphasis from eastern Austrian cooking, yet many preparations belong to a shared Alemannic and Alpine repertoire rather than an exclusively Vorarlberg-origin tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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