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 2018-2019
  Classical Menus - autumn-winter 2018-2019
  Proposals for standing Receptions and Cocktails 2019
  Beverage list

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