Vorarlberg has been practicing “zero waste” out of tradition and with innovative ideas. Ingenuity has always been in demand in Vorarlberg. Especially in alpine regions, the relatively scarce natural resources made it necessary to use what was available thoughtfully and create something lasting. This mindset has given rise to creativity—whether in construction or in the handling of food. 

Wasteful opulence is rarely found in Vorarlberg. In architecture, craftsmanship, and cuisine, there is a strong focus on the essentials—paired with a talent for good taste and an appreciation for quality. Contemporary houses and furniture, crafted from local wood, pay homage to building traditions while presenting themselves in a surprisingly modern way. This can be experienced in numerous vacation accommodations, as well as in inns and restaurants, where culinary and architecture harmonize particularly well. 

In many restaurant kitchens in Vorarlberg, what is practiced today also has its roots in the past. However, the methods are more sophisticated and the ideas more diverse thanks to a much wider range of products. Just like the architects, the chefs, farmers and producers find inspiration all over the world. “In Vorarlberg, we have a relaxed approach to tradition,” says Simon Vetter from Vetterhof in Lustenau. 

Classic Techniques. New Ideas. 

Processing animals „from nose to tail” is just as natural as using traditional preservation techniques. Much to the delight of gourmets, many kitchens in Vorarlberg boil, pickle, dehydrate, dry, smoke, cure and ferment. A prime example is Hotel Hirschen in Schwarzenberg in Bregenzerwald, which was recently awarded a MICHELIN green star and has opened a fermentation cellar. Right next to it is the so-called „Ham Spa”, where air-dried hams, prosciutti, coppas, pancettas, chorizos, and salamis are matured. For Tobias Schöpf, collecting forest delicacies like berries and fermenting them is second nature. Together with his wife Tanja, he runs the restaurant Wirtschaft Traube in Klösterle, which was named „Inn of the Year 2025” by Gault Millau. Meanwhile, Rote Wand in Zug near Lech am Arlberg has established a “Culinary Lab” to bridge tradition and innovation—going both back to the roots and into the future at the same time. At the Chef’s Table, Julian Stieger places a strong focus on regional ingredients. Guide MICHELIN honored him with two stars and the „Young Chef Award“. 

 Strong Partnerships. Creative Minds. 

The strategy of „zero waste“ is largely supported by the traditionally close collaboration with local farmers and producers. Thanks to well-established partnerships, chefs always know what is currently being harvested and available. In turn, producers can tailor their products and production volumes to meet the needs of restaurants. 

One of the farmers who fully embraces the „zero waste“ philosophy is Simon Vetter from the organic-certified Vetterhof. After studying at the BOKU University of Natural Resources and Life Sciences in Vienna, he took over the family farm in 2016. Since the 1990s, the Vetterhof—whose history spans 300 years—has been located in Ried near Lustenau. The modern wooden farmhouse was designed by renowned Vorarlberg architect Roland Gnaiger. 

Together with his team of around 20 people, Simon Vetter cultivates a wide variety of vegetables—from eggplants to zucchinis—refines produce, distills spirits, delivers vegetable boxes to households, and supplies about 20 restaurants in Vorarlberg with freshly harvested ingredients and special requests. Experimenting with new vegetable varieties is one of his passions: „We look at what grows in other comparable regions and give it a try.” 

 Simon Vetter also demonstrates how unique circumstances can spark creativity. Bountiful harvests and vegetables that cannot be sold due to their shape are refined in cooperation with partners. For example, this has led to the creation of sweet-and-sour „Görks”, syrups made from cucumbers and lemon balm or made from beets and ginger, „Kütchup” made from pumpkins, and vodka distilled from early potatoes. 

Recently, vegetables have gained significant importance in both everyday nutrition and fine dining, as Simon Vetter notes. One person who particularly enjoys experimenting with vegetables is Jonathan Burger, the head chef at Hotel Hirschen in Schwarzenberg. At least once a year, the two of them discuss which vegetables should be used in the Hirschen kitchen. Simon Vetter then grows the appropriate vegetable rarities or even herb plants like the Japanese Shiso. Many of the delicacies available at Vetterhof have come from this collaborative development work. Today, Simon Vetter refers to Hirschen as his „research and development department.” The latest specialty is „Beetroot Ham”: Made from beets grown at Vetterhof and using Koji fermentation (Koji is a noble mold), Jonathan Burger creates a delicacy that is nearly indistinguishable in taste from ham. 

Toques and stars 

Numerous inns and restaurants in Vorarlberg are awarded toques from Gault Millau and/or stars from Guide MICHELIN for their creative, regionally influenced cuisine. The Guide MICHELIN awards a green star to restaurants that not only excel in cooking but also demonstrate a strong commitment to sustainability. In addition to the previously mentioned Hotel Hirschen in Schwarzenberg in Bregenzerwald, five other restaurants in Vorarlberg have received a MICHELIN green star: 

• Ernele in Hittisau in Bregenzerwald
• Hotel Gasthof Krone in Hittisau in Bregenzerwald
• Biohotel Schwanen in Bizau in Bregenzerwald
• Rote Wand Stuben in Zug near Lech am Arlberg
• Walserstuba in Riezlern in the Kleinwalsertal