Gasthof Krone

“We source our products for the kitchen from several suppliers in the region – farmers, breeders, herb growers – they are more than suppliers to us; they are also teachers of the trade.

“We invite our guests to enjoy and understand the care and precision that goes into each of our dishes. Experience how our strudel melts in your mouth and savour homemade bread, preserves, cereals, yoghurt, regional cheese, and organic juice at breakfast.”

Veal tongue from the Bregenzerwald; Sibratsgfäller Forelle (trout from the region); and classic Vienna-style veal schnitzel.

Built in 1838, the Krone is currently run by the third generation and is a mixture of traditional hotel-restaurant and modern architecture. Tradition mingles with new ideas and investments. 170 years after the start, extensive modifications took place to create a new environment for guests. The kitchen is both down-to-earth and very curious.

Chef Michael Garcia-Lopez works with whole animals and a relatively small menu but is determined to forgo products not in season, such as strawberries in winter, or sauerkraut in summer. With this pure philosophy, the Krone has earned a lot of success not only in Austria but also beyond the borders of Switzerland and Germany.