Culinary World
Pizza and Dining in Lech am Arlberg
The question of pizza in Lech am Arlberg leads into a side valley: to Zug, to the BALMA Restaurant. Our dough matures for 72 hours before it reaches the oven. That is not a marketing number but a way of working: long, cold fermentation, little yeast, plenty of time. Our dough story tells exactly how it works.
Around the pizza stands a kitchen that names its origins. The beef comes from Bio Rinderhof Kaufmann here in Zug, the fish from Fischteich Lech in the same hamlet, the wine among others from Weinkontor Birk in Lech. In total we work with more than 25 producers and partners from Vorarlberg, Tyrol and beyond.
This page is the entrance to our culinary world: the restaurant, the dough, the producers and mountain dining.
The Restaurant
The BALMA Restaurant is located in Zug, a few minutes by car from the centre of Lech. The menu carries pizza from the 72 hour dough alongside alpine dishes made from regional ingredients. We recommend making a reservation, especially during peak season.
The Dough
Why 72 hours? Because time is the one seasoning you cannot add afterwards. Our dough story explains the long fermentation step by step: what happens inside the dough, why it becomes more digestible and how you recognise the result.
The Producers
A kitchen is as good as its suppliers, and ours are named on the website: from Bio Rinderhof Kaufmann in Zug to Fischteich Lech and businesses across Vorarlberg and Tyrol. The partner page introduces them one by one.
Mountain Dining
Dining here does not end at the restaurant door. Our hut guide covers 23 huts in Lech and Zürs with their respective kitchens. In winter, the hut stop belongs to the ski day; the winter world shows how the two fit together.
Pizza from a 72 hour dough, regional produce, a hamlet in a side valley. We recommend making a reservation.
Reserve a Table