Two MICHELIN Stars : Excellent cooking, worth a detour!
The personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original.
The motto here is "raw, rough, regional." Chef Dominik Hartmann (whose CV includes a stint with Andreas Caminada) and his team win diners over with modern, seasonal cuisine that is aromatic and brimming with robust flavours. They certainly don't do things by halves here! Ingredients are sourced as locally as possible with a preference for working with small producers. There is a 100% vegetarian surprise menu comprising five to seven courses – five or six at lunchtime (Sat-Sun). The home-made bread is extremely morish! Great selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford an impressive view of the valley!