At the Aurora:
Cuisine of the finest quality
Here at the Aurora, the region finds its way onto your plate – and sometimes even straight into your glass. Not because it’s fashionable, but simply because it’s the right thing to do: short supply chains, trusted producers and authentic flavours from Vorarlberg. Whether it’s breakfast, delicious afternoon pastries or a multi-course evening meal, we lovingly serve up flavour combinations with that certain something. This is what the Arlberg tastes like.
All kinds of treats to wake you up and make you smile: crunchy bread plus a range of homemade, sweet, savoury, fresh, and healthy delicacies. No frills – just quality that you can taste.
When you return from the mountain, you’ll be greeted by coffee, tea, and cake from our own patisserie. A little ritual that you wouldn’t want to miss.
Our head chef, Davit, cooks seasonal, light dishes with great attention to detail – and you can taste it in every bite. Look forward to a daily-changing half-board menu of the highest standard, featuring several courses and a choice between meat and vegetarian dishes. The culinary experience is rounded off by a varied salad and starter buffet, as well as delicious little treats that make every evening special.
Our kitchen treats itself to a little break midweek – which means you’re free to explore the culinary variety of Lech-Zürs on Tuesdays (in summer) or Wednesdays (in winter)! Whether it’s a relaxed fondue evening or exclusive fine dining – we’ll be delighted to reserve a table for you.
PS: Your included Aurora menu will of course be credited to you.
Muxel Winery:
We have been proud cellar owners for 30 years.
A little bit of the Weinviertel in every glass. Our wines mature in one of Austria’s most beautiful cellar lanes – in our family-owned wine cellar. Whether it’s Grüner Veltliner, Chardonnay, Frizzante or Cuvée – this is how the authentic character of this region finds its way straight into your glass, all the way here to Lech.
On your plate:
regional flavours
Knowing where it comes from: In our kitchen, we use as many regional produce as possible. Our venison meat comes from David’s own hunting grounds, covering 2,000 hectares around the Omeshorn. Our honey is also special – it comes directly from our brother-in-law Marc, who is a beekeeper. The fresh bread is supplied by Martin Walch from the Backstube Lech, whilst the eggs are laid by happy hens in Zug and St. Anton. These personal connections make our approach authentic and meaningful.
