Hotel Waldrast B&B

An absolute must for lovers of classic cuisine! Bernd Schützelhofer works only with the best the market has to offer, using these ingredients as the foundation of his expressive, clearly structured dishes. His no-frills, down-to-earth cooking is focused entirely on the flavours, for example: the finely seasoned wild scallops are perfectly fried and translucent, with a beautiful roasted flavour, and served with slightly al dente risotto with a subtle hint of Champagne, as well as crunchy white asparagus slices, tender, sweet peas and shavings of artichoke bottoms. Jackie Pedregal, Bernd Schütze

At this restaurant in a beautiful historical house on the road leading to the imposing Basilika Rankweil, the culinary focus is firmly on the region. Young and ambitious Dominic Mayer and his team serve surprise menus only – diners decide on the number of courses. Fresh seasonal ingredients go into dishes prepared with a personal touch. Traditional and modern combine to form the basis of the cuisine, which adheres to "leaf to root" and "nose to tail" principles. Other plus points are the extremely friendly service and a well-curated wine list – all of the Vinothek wines are also available for

With its winning combination of historical and modern features, this restaurant has a really appealing look. The dominant feature of the dining room is a lovingly preserved old wine press (or Torkel in the local dialect), which blends in well with the modern decor that surrounds it. The conservatory is fantastic: the walls can be open up, so you feel like you're sitting on a terrace among the vines with views of the Rhine Valley. Proprietor Ivo Berger and his team propose a contemporary take on classic cuisine. Dishes such as "hand-dived scallop, miso nage, radish, quinoa", as well as grilled

This quintessential Appenzell building looks inviting from the outside, and the interior is equally stylish. Come and savour Silvia Manser's cuisine, which is based on carefully selected ingredients, in a pleasingly simple yet upscale setting. In her four- to seven-course menu – available in both vegetarian and non-vegetarian versions – she brings together modern interpretations of classic cuisine with Mediterranean influences and occasionally incorporates Middle Eastern and Asian accents. Her talent for combining boldness with finesse is evident in dishes such as "tuna tataki, mango, onion, c

This boutique hotel in the centre of the old town is the epitome of elegance – when it comes to both the guestrooms and the restaurant serving excellent cuisine. First-class ingredients – many of which come from the region – go into creating delicious dishes replete with international influences. The pan-fried fillet of Ramschwag char served with grilled baby leek, beluga lentil risotto, and a honey and lime foam is one appetising example. Choose from the set menu and à la carte dishes. At lunchtime, the slightly more limited selection includes a short lunch menu. The wine list, which counts a

This place may have a resolutely relaxed atmosphere, but in no way does that detract from the high degree of professionalism in both the service, courtesy of friendly owner Bernd Mossmann, and Paul Hunger's cuisine. The chef turns out fuss-free dishes made using top-notch, mostly organic regional produce – the full-bodied beef broth with root vegetables is a delicious way to kick off your meal. The interesting decor featuring unique decorative elements makes for a charming vintage feel. When the weather is nice, head for the inviting terrace. A somewhat simpler, pared-back menu is served at lu

A wonderful place where hospitality is truly a way of life. With its family feel and warm-hearted service, Weinlaube exudes a cosy, welcoming charm. In this converted farmhouse nestled in a quiet hamlet near the Austrian border, diners take their seats in cosy Stube-style dining rooms or out on the gorgeous terrace and tuck into honest, seasonal fare with the odd international twist. The menu features dishes such as pan-fried char from Brüggli fish farm, Béarnaise sauce, peas and potatoes, or tajarin, agretti, cured egg and bottarga. Open-fire cooking also plays a key role – a barbecue, fire r