Restaurant Schönblick Lake Constance

Come and experience a veritable taste explosion!

Hearty gastronomic treats are on offer here, alongside a range of exciting, lighter dishes, all created by our head chef Karlheinz Hehle and sous chef Dominik Hehle.

 

Á la carte

Á la carte dishes include a selection of lighter hors d’oeuvres, such as Lake Constance fish specialities and paper-thin carpaccio on a bed of basil pesto and served with local cheese. Choose from mouth-watering main courses, such as Bauernschmaus, a very special medley of cooked meats; a superb saddle of local Pfänder venison; a tasty rack of lamb Wellington; the Eichenberg hotpot, whose renown has extended well beyond its local area, or a tasty entrecôte in spicy local cheese pastry. There are also regional fish and vegetarian dishes, as well as all the usual classical specialities, such as Viennese boiled beef, Wiener schnitzel and that mainstay of Austrian cuisine the Kaiserschmarren, or chopped pancake.

Saddle of venison with chantarelle risotto and kohlrabi baskets

Vorarlberger Kässpätzle – a great cheese speciality

This is your chance to try this legendary cheese speciality, the unique taste and character of which can only be experienced here in Vorarlberg. Available for two persons or more; advance booking is essential.

 

Recommended wines

Your meal will be better still when enhanced by the perfect accompanying wines. Our sommelier and wine expert Karlheinz Hehle will be on hand to recommend the best wines for each course, making your meal a true culinary experience.

Do you have a sweet tooth? If so, you will fall in love with our mousse au chocolat, and our two speciality desserts „Dessertteller Schönblick” and „Turmfräulein”. A great selection of local cheeses is also on offer.  

Hotel guests

Hotel guests may take advantage of our half board arrangement, which offers two superior 4-course gourmet menus each evening for the unbelievable price of only Euro 31.60 per person and night.

 

 

Local and seasonal ingredients

Our head chef is a great believer in the importance of local and seasonal ingredients. Unusual asparagus recipes during the asparagus season; freshly picked chantarelles; locally sourced venison and other meat, as well as gourmet weeks featuring regional veal and wild pork specialities, are all part and parcel of our gastronomic year.

During the relevant season, our daily menu includes homebred Mangalitza pork dishes, the fat of which has earned the nickname “white gold”.

 

 

Enjoy a very special meal in the hotel restaurant Schönblick, with views to die for and an ambience second to none.