Mountain huts are full of year-round residents, towns trace their origins back to the 14th century, and fourth-generation restaurant owners maintain long-held traditions like hearty käsespätzle (egg-noodle mac and cheese), fresh arctic char from nearby lakes, deer stew with fist-size dumplings, boiled beef, and kaiserschmarrn (chopped up pancakes served with local custard).
That doesn't mean the area is stuck in the past. Though it may not boast about its culture quite as loudly as neighbors in Germany, Liechtenstein, Switzerland, or even Austria's own Tyrol region, Vorarlberg prides itself on its contemporary design, architecture, and - a relatively recent addition - buzzing food scene. Modern buildings sit alongside traditional construction. Music venues pop up among cattle ranches. And young hoteliers and chefs are opening plant-based cafes, high-altitude wine bars, and 19-course tasting menus among the cozy inns. Ask any longtime resident - the ones whose great-great-grandparents tended cattle long before the region was known for winter skiing - and they'll tell you Vorarlberg has never been more exciting.
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