Typical Montafon cooking
headstrong | efficient | rural | steeped in history | pioneering
Using regional products, our Montafon locals love to conjure up centuries-old traditional dishes such as Brösl or Montafoner Keesknöpfli. But dedicated chefs are just as passionate about creating new culinary delicacies from regional specialties such as Montafon Sura Kees.
Unconventional | Delicious with Sura Kees
We Montafoners are proud of our regional products, our own architectural style and our customs and traditions, which have been practiced for centuries and have been passed down from generation to generation to this day. So it's not surprising that our valley has developed its very own cheese tradition in the form of Sura Kees. Sura Kees is a culinary cultural asset for us and its production method has been handed down for centuries. And that is typical of the Montafon: retaining and cultivating its peculiarities while continuing to develop. This preserves the traditional, creates something new - and tastes good!
Efficient | From outside to the plate...
... and the plate is placed on the table - on the Montafoner table. It is easily recognizable by its octagonal plate with inlays, the broken corners, the slate slab in the middle and the sloping legs.
The people of Montafon have worked hard to make nature accessible - through paths, alpine farming and infrastructure. After a day in the mountains, we like to return and enjoy together what our homeland has to offer: Montafon game, mountain honey, a caught trout or a porcini mushroom. Because there is hardly anything better than our region on your plate - and your plate on the Montafon table.
Rural | Good from happy animals
Just like in the past, we are still passionate about farming today - out of love for the valley and our animals. We attach great importance to species-appropriate rearing on our farms and alpine pastures: from Montafon brown cattle to the rare stone sheep. In traditional three-stage farming, the animals spend the summer on maize fields and alpine pastures - visible, for example, during the annual cattle drive down from the alpine pastures.
The meat of the robust Montafon Steinschaf is fine-fibred, tasty and considered a culinary rarity - a piece of living culture on your plate.
Steeped in history | The love of simplicity
Over 4,000 years of settlement have shaped the Montafon - visible in the landscape, infrastructure and tourism. As early as the 16th century, mule drivers bringing wine and salt from northern Italy stopped at Montafon inns such as the "Löwen" in Tschagguns.
From the middle of the 19th century, the first summer guests arrived, later also winter vacationers - in search of peace, nature and the rural way of life. Even the simple food was remembered - even by Ernest Hemingway.
A special travel companion was always the Veltliner, which came to the valley via the mule track - today's Via Valtellina. Its history can still be experienced today step by step on old paths.
Find out more about the Via Valtellina long-distance hiking trail
Pioneering | The tradition of tomorrow
With progressive ideas, bold decisions and pioneering projects to develop the mountain world, the foundations for summer and winter tourism were laid early on in the Montafon, which have shaped the development of the region to this day.
And how modern is our cuisine? We love to conjure up centuries-old traditional dishes from regional products. But our chefs are just as passionate about creating new delicacies from regional specialties and going on a journey of discovery. Anyone who comes here will enter a culinary world that knows no boundaries. Some call it paradise - and for us, that's in the Montafon anyway.
"How do we describe our cuisine? Fresh, regional and refined"
Montafon recipes
Recipes from a special valley
Awarded as one of the best cookbooks in the world - Gourmand World Cookbook Award 2023
"Zu Tisch im Muntafu" combines traditional recipes with living Montafon culture. Every dish tells a story, every bite tastes of the real Montafon. A slice of lifestyle - to cook and enjoy.
Order here
A look into the Montafon kitchens
For this cookbook, we were allowed to look over the shoulders of the chefs in the Montafon.
The result: a culinary cross-section - from simple to refined, from traditional to modern. Gastronomy and agriculture are closely linked here. The bewusstmontafon association brings producers and restaurateurs together to preserve top regional products such as the Montafon Sura Kees or the Steinschaf. This cookbook brings the Montafon way of life to your plate - to cook and enjoy. To Guata!
Gastronomy and agriculture are closely linked in the Montafon. The bewusstmontafon association brings producers together with regional cuisine - for example through specialties such as Sura Kees, Montafon dairy calf or Steinschaf.
This cookbook combines traditional and newly interpreted recipes, with which you can bring a piece of Montafon lifestyle home with you. To Guata!
Üsri cooks | Ihi gluagat
Vandans, Bartholomäberg, Silbertal, Schruns, Tschagguns, Gargellen, St. Gallenkirch, Gaschurn, Partenen, Silvretta-Bielerhöhe - the chefs in this cookbook work and create their magic all over the Montafon. And no matter where they are, they inspire with their commitment and their joy in serving Montafon delicacies.
Thank you for your recipes, you are an inspiration!
Üsri journey | Making of - to the luaga
Wir haben das Montafon bei der Gestaltung dieses Montafoner Kochbuchs ganz neu „erfahren“: mit einem Wohnwagen, umgebaut als mobiles Fotostudio. Mit unserem „Foodtruck“ durften wir die Montafoner Köchinnen und Köche vor Ort besuchen, sie bei der Zubereitung beobachten, viel über ihre Leidenschaft erfahren – und vor allem die frisch zubereiteten Köstlichkeiten sofort in unserem Wohnwagen-Studio fotografieren. Komm mit auf unsere abwechslungsreiche, aufregende und wunderschöne Tour. Film ab!
Want more of this?
Then get our cookbook - with real Montafon recipes, stories and a regional attitude to life for at home. A piece of Montafon cuisine to cook, give as a gift and leaf through again and again.