Gastronomy |
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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. |
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A selection of our special Autumn & Winter Menus can be found below. All menus can be downloaded as a .pdf-file. |
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| To serve you with an individual arranged buffet, there's a minimum of 60 people required. |
