Our morning begins quietly and mindfully. At our à la carte breakfast, you can enjoy each dish relaxed at the table – as often, as much, and in the combination that suits the start of your day. A good breakfast needs neither haste nor excess, but care, maturity, and seasonal clarity.
We cook in rhythm with the seasons: regional, wholesome, pure. Our ingredients come from the mountains, forests, streams, and farms – harvested when their flavors are at their peak. This philosophy is evident from the very first bite in the chef’s compositions, such as a warm chestnut and persimmon porridge or a rye sourdough toast with beetroot hummus and king oyster mushrooms. Dishes that open the day lightly, clearly, and deeply rooted in our region.
The alpine mountain-farming tradition teaches us appreciation – for the soil, the seasons, and the richness of nature. It shapes our understanding of a cuisine that nourishes without weighing down, drawing quality from maturity, origin, and craftsmanship rather than from overloading.