The Gemsle is one of our favourite restaurants in this book. A little bit out of Bregenz you get a very authentic, Austrian cuisine. Manfred Leitner is the chef, cook and spirit of the Gemsle. He knows what he wants and says it straight out. A man of format – an inn of format. Mohren Kellerbier soup with chamois sausage as a starter, the divinely good BackHendl or braised buckle from the free-range pig, but also Vorarlberger Käsespätzle, roasted calf’s liver with Rösti and Calvados apples and a good Wienerschnitzel – all under 20,- €, classic, but with an extra twist. Maybe afterwards homemade curd cheese dumplings or local 10 months matured mountain cheese with homemade chutney? One gets the impression that there is a menu full of favourite Austrian recipes – and it is perfectly to the point and well presented. The price-performance ratio is right, the size of the portions is just right. The Gemsle itself is just the way a good inn should be: Lots of wood, simple tables and no superfluous frills. The atmosphere is accordingly – earthy and cordial. Manfred Leitner tells us that he has given up with the pigs from the region. He likes the local idea, but he thinks that you can’t handle pigs well here and that you can taste it. That’s why he’s not afraid to move to Spain and get his pork there. As I said, a man of stature.
Marktstraße 62
6850 Dornbirn
phone: +49 5572 200918
tue - sat 11.00 am - 2.00 pm + 5.00 pm - midnight
