11. Nov. 2020

BURG Beef Tatar

As you all know, there is nothing better than enjoying a freshly at the table prepared Beef Steak Tatar at the BURG, sitting in the sun while having a nice glass of Austrian wine.

We are looking very forward when we can finally serve our signature dish to you again.

To shorten your waiting time till your next visit at our sun terrace, we reveal our original Beef Tatar recipe to invite you to try it yourself at home.

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Categories: Miscellaneous

Tags: winter, Wine, Culinary

10. Oct. 2018

SOS am Arlberg - Vertikalen von Sassicaia, Ornellaia, Solaia

Exklusives Menü begleitet von aussergewöhnlichen Weinen

Verkosten und genießen Sie besondere Highlighs bei der Degustation im Burg Hotel in Oberlech. Am Dienstag, 4. Dezember 2018: SOS am Arlberg - Vertikalen von Sassicaia, Ornellaia, Solaia.

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Categories: Events

Tags: Wine, Culinary

14. Dec. 2017

Interview with Sebastian Daeche, new chef de cuisine at the BURG

How one summer can turn into 5 years. And one season's guest into a head chef

Sebastian Daeche had already travelled quite a distance before – by his own admission – he felt drawn to lech for a season. And he was not the first person to instantly fall in love with the place. But we‘ll let our new chef de cuisine speak for himself.

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28. Nov. 2017

Patrick Bayer und Familie Lucian präsentieren Top Weine in perfekter Trinkreife!

Arlberg Weinberg 2017

Anlässlich der Gourmetmesse „Arlberg Weinberg“ laden das Burg Hotel und der Winzer Patrick Bayer die Gäste am 6. Dezember 2017 auf ein Gourmet-Menü inkl. Weinbegleitung ins Burg Hotel Oberlech ein.

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Categories: Events

Tags: Wine, Culinary

11. Jan. 2017

New menu in the Lechtaler Stube. Interview with head chef Heinrich Röder.


What can be better after a day in the snow than pampering the body and soul with a good meal? In our Lechtaler Stube, our guests enjoy cuisine at gourmet standard. Our chefs have now developed the menu in the Lechtaler Stube further, and our head chef Heinrich Röderer – left at the above picture – explains where he and his three sous-chefs pay particular attention.

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