Guth

The chef-patron at this modern restaurant regales his diners with seasonal dishes drawing on regional tradition as well as more international fare. The large windows look out onto the garden, which in summer boasts an appealing two-part terrace.

A Culinary Journey Through Local Ingredients

• Restaurant Guth emphasizes the use of local produce, sourcing beef from Bizau, lamb from Andelsbuch, and fish from nearby lakes, creating a strong connection to the regional agricultural community.

Architectural Collaboration

• The restaurant's renovation involved collaboration with architects from the New Vorarlberg School of Building, showcasing a blend of culinary and architectural art that enhances the dining experience.

Focus on Quality Offal Dishes

• Guth is known for its high-quality offal dishes, which require meticulous preparation and cooking, reflecting a commitment to culinary excellence and a challenge to traditional dining norms.

Signature Ingredients

• Local Beef from Bizau: Sourced from nearby Bizau, this beef is known for its rich flavor and tenderness, making it a staple in many dishes, including the entrecôte served with herb butter.
• Lamb from Andelsbuch: This high-quality lamb is celebrated for its delicate taste and is featured prominently in various preparations, showcasing the region's agricultural excellence.
• Freshwater Fish from Local Lakes and Rivers: The restaurant prides itself on using fish like Bodensee whitefish and pike perch, which are caught fresh and prepared with care, highlighting the local aquatic biodiversity.
• Chanterelle Mushrooms: Sourced from local forests, these mushrooms add a unique earthy flavor to dishes, particularly in the homemade tagliolini and the venison dish, enhancing the overall dining experience.
• Organic Vegetables and Herbs from Regional Farmers: The commitment to using organic produce ensures vibrant flavors and supports local agriculture, with many ingredients sourced from the restaurant's own garden.
• Quail Eggs: Used in various dishes, these eggs add a touch of luxury and richness, particularly in the marinated head of veal dish, showcasing the restaurant's attention to detail.
• Bourbon Vanilla: Featured in desserts like the variation of curd cheese, this high-quality vanilla enhances the sweetness and aroma, making the desserts memorable and indulgent.