Eating and drinking in the Montafon, Vorarlberg
Discover the original Montafon cuisine
The way to the heart is through the stomach: How can you enjoy all the magnificent natural surroundings in the Montafon if your stomach is growling? Matching the diversity of the landscape, their are peerless culinary delicacies in the southernmost valley of Vorarlberg.
In the cuisine of the Montafon, the Montafon Sura Kees typical for the region plays an important role. This piquant sour milk cheese - which is one of the lowest fat cheeses in the world with a fat content of about 1.8 percent - is the basis for cheese soup and Montafoner Keesknöpfli (cheese dumplings) as well as for sweet dishes. Also typical for the Montafon is Brösel (crumbs), a simple maize dish served for breakfast - or with applesauce as a dessert - as are Polmanudeln (Sura Kees pasta) with cinnamon.
“The farmer does not eat what they do not know.
If the city dweller knew what they were eating,
they would become a farmer.”
In the “bewusstmontafonn” (Consciously Montafon) association, farmers, restaurants and merchants work closely together to strengthen their commitment to regional products and recipes, as well as serving up new variations of traditional dishes.