The story
Marile is the Gourmetstube of Hotel Berghof at Dorf 161 in Lech am Arlberg, serving contemporary Austrian cooking that earned 15 points in the 2026 Gault&Millau guide. The name is an old nickname for "Maria".
The room sits in the center of the Walser community, yet apart from the main thoroughfare. Chef Rick Frank cooks an Austrian kitchen that pairs Alpine tradition with modern flavors, in a style Gault&Millau calls rustic fine dining. The Michelin Guide lists Marile as Recommended for 2026.
The guide singles out tomato tartare with brioche and pork belly with potato foam. A dashi-steamed egg comes with caviar and a rich onion tea. Poultry soup arrives with bacon-truffle dumplings. Chicken sot-l'y-laisse is served with winter truffle and "Black & White" butter spaetzle. A deconstructed Black Forest cake closes the meal.
Hotel Berghof is known for its cocktail bar, which makes a natural start before dinner. The wine selection has long been the boutique hotel's calling card. On special evenings, Frank also hosts a Chef's Table of 11 courses.
Recognition
Ambience
Details
History
The Gourmetstube Marile (an old nickname for "Maria") is the hidden retreat among gourmet addresses in the chic resort of Lech. It is located in the center of the Walser community, yet set apart from the main thoroughfare. The Hotel Berghof is particularly renowned for its first-class cocktail bar – just an aperitif away from tomato tartare with brioche, pork belly with potato foam, and dashi steamed egg with caviar and rich onion tea. An exquisite culinary warm-up. The poultry soup with bacon-truffle dumplings and the chicken sot-l'y-laisse with winter truffle and – take note! – "Black & White" butter spaetzle are equally impressive. Rustic fine dining. The deconstructed Black Forest cake also proves to be a highlight. And the wine selection? That has always been the boutique hotel's calling card. Address: Dorf 161, 6764 Lech am Arlberg, Austria. Contact: 05583 2635, info@derberghof.at, https://www.derberghof.at/. Opening hours: May, June, and October to November 2026. Team: Rick Frank, Chef.
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