For a meal with a generous slice of history, book a table at this Dornbirn institution, lodged in an oxblood-red house dating to 1639. A tiled oven warms the ever-so traditional, wood-clad interior, where classic and more creative dishes swing from goat's cheese terrine with wild garlic sorbet and confit tomatoes to fillet steak with shallot-port wine sauce and riesling risotto.