"You could drive past Hirschen a million times without realizing this 16th-century inn is home to a spectacular restaurant. Like many places in the area, Jonathan Burger and his team work with regional ingredients. In Bregenzerwald, that means local river fish, mushrooms from the forest, and mature cheese from local cows’ milk for breakfast. Lunch is a simple affair of käsespätzle and beef broth soup with fluffy dumplings. By night, the restaurant converts into a bistro offering peppers stuffed with local cheese, grilled venison, and lots of vegetables either char-grilled or poached in butter. Pastries and desserts like strawberry tartlets and lemon meringue pies made by chef Raphaela Wirrer are also worthy of a last bite." - Michelle Tchea
