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Gastronomy

Under the expert guidance of federally licensed chef Jürg Gabathuler, all food, including pastry, is prepared in-house with great care, love and a sense for tradition. Only fresh and high-quality ingredients are used.

Regional and seasonal elements are considered when creating a menu.
An excellent wine cellar rounds off the well-balanced assortment of choices.

A selection of our special Autumn & Winter Menus can be found below. All menus can be downloaded as a .pdf-file.

  Menu proposals - autumn-winter 2017-2018
  Classical Menus - autumn-winter 2017-2018
  Proposals for standing Receptions and Cocktails 2017
  Wine list

To serve you with an individual arranged buffet, there's a minimum of 60 people required.