A pleasure for all the senses

Delicacies on board

Heino Huber and his team have been conjuring up incomparable menus since 2011. The ingredients used in the kitchens on board the Hohentwiel and Oesterreich are largely sourced from regional producers. The key factors here are the high quality and freshness of the products as well as careful preparation. Heino Huber said it best when describing the creative output of him and his team: "We don't swim against the current. We prefer to create our own sea – one full of opportunities.”

Heino Huber –a celebrated chef on board

Bar in Venice, Taillevent and Faugeron in Paris, Eckart Witzigmann in Munich and finally back home in his beloved Vorarlberg. In 1989, he took over from his parents at the exclusive gourmet hotel Deuring Schlössle in the historic old town of Bregenz. Seven years later, he was awarded 3 Gault Millau hats and 17 points for absolute culinary excellence. After 25 long years, he closed the Deuring Schlössle in 2014. Since then, he has dedicated his efforts to the kitchen on the historic paddle steamer Hohentwiel – and since 2019, on the Art Deco motor ship Oesterreich, too.