The elegant coziness in the garden room has a relaxing effect, lets forget everyday life. Delightful people will find sophisticated seasonal creations, proven classics from the Swiss kitchen and the unique "13-course-menu".
When it gets colder outside, the leaves turn white and the first clouds of mist rise, man and woman get really excited about our seasonal racers: tender deer schnitzel, homemade deer pepper and of course the venison "stars", which we traditionally serve on the silver platter. In addition, Chef Pierre has come up with some particularly sophisticated creations. Try the cordon bleu of boar with wild boar ham and Gomser Bergkäse cheese or the exquisite venison steak under an almond crust. First of all, you must not miss the crepinette from the quail with porcini mushroom tartare.
