Blog — Hirschen, fine hotel in the Bregenzerwald

World history would have taken a different course if, at some point, someone hadn’t discovered fermentation—that is, microbial transformation in the absence of air. We owe it thanks for bread & wine, chocolate, salami, cheese, beer, tea, and much more.

Fermentation is far more than just a method of preserving food or a way to create flavor without artificial additives. Embracing the work of microorganisms strengthens the immune system and the gut microbiome. It also helps protect against allergies.

Because this field is so fascinating (and because our head chef Jonathan got bored during a lockdown), we ventured into this new culinary playground a few years ago.

The Big Bubbling in the Fermentation Cellar

Our first fermentation experiments using Koji spores—done in our "magic box," which we converted by hand from a smoker to a fermentation chamber—were a great success. Encouraged by that, we equipped a dedicated cold room so that we could professionally ferment, dry-age, and more.

The result: shoyus, misos, garums, tamaris, and the like. Delicious, umami-rich sauces and pastes made from ingredients sourced in Vorarlberg. These have become flavor boosters for our dishes—especially in vegetarian and vegan cooking, they add that extra punch and have become indispensable in our kitchen. Patience is the secret of good food.

In our own fermentation cellar, these creations now have a home and space to mature. Those who tour the cellar and sample its delights are often amazed at the colors and diversity of the vegetables in the large jars on the shelves: pickled radishes, mushrooms, red onions, and mustard pickles sit next to crisp asparagus stalks, heirloom carrots, and tomatoes. Next to them, a variety of garums, shoyus, misos (including sweet ones), and fermented chili sauces await their moment to shine in the Hirschen’s kitchen—or in private homes.

While the essences bubble quietly in large barrels and fermentation balloons, new ideas are already fermenting in the minds of Jonathan and Raphaela…

Ham Spa

From the very beginning, it was clear to Peter Fetz and the dream team in the kitchen: we cook regionally, using international cooking techniques. Only the highest quality products make the cut.

We source our meat from farmers with whom we’ve built strong partnerships over many years. We process whole animals, nose to tail. And thanks to our daily changing menu of 2–3 dishes, we’re able to adapt to the current availability of ingredients—and even use small quantities from the farmers.

Since day one, we’ve had a close relationship with Bernd Hörfarter from Flötzerhof in Wolfurt. In addition to other top-quality products, he supplies us primarily with Duroc and Berkshire pigs. After a few early trials (you only find out years later if prosciutto turns out right), we were finally able to slice our first air-dried Vorarlberg Duroc ham.

It worked out so well that we built a dedicated space just for curing hams. Voilà: our Ham Spa. Here, air-dried hams, prosciutti, coppas and pancettas, chorizo, and various salamis are left to mature in peace.

Tastings & Cellar Tours

We love to share our knowledge and experience in fermentation.
During our cellar tours through this fascinating world, you’ll learn all about ancient techniques and how we use these fermented products in the Hirschen kitchen. There’s also plenty to taste—plus a glass of bubbles to enjoy along the way.

Tours are available Tuesday to Saturday at 6 PM, or by prior arrangement for smaller groups.
€29 per person

Hirschen Shop

Our seasoning sauces, pickled vegetables, cured meats, pastries, jams, syrups, and much more are also available for purchase in our shop. You’ll find a selection across from the reception at the Hirschen, and the full range in the fermentation cellar.