The concept of sustainability shines through in Jonathan and Raphaela Burger's cuisine. Ingredients are sourced in the region, the fruit and vegetables are predominantly organic or grown by neighbouring farmers, and a nose-to-tail approach is applied to all produce. The latter philosophy is evident, for example, in a dish of grilled chicken hearts, pumpkin and Schupfnudeln (finger-shaped potato dumplings). They also enjoy cooking vegetarian fare, especially in winter when in-house fermentation plays a major role – for example, their "Vetterhof radish³, gochugaru, miso stock". The setting is gorgeous: authentic parlours, typical of the Bregenzerwald, or the turn-of-the-century ballroom in the Hirschen hotel, a hub of art and tradition dating back to 1755. The "Easy Lunch" menu features favourite dishes and classics. The tartlets and desserts by pastry chef Raphaela Burger are also tempting.