The best is just about good enough! We work according to this motto in our kitchen, and also when we are dealing with our guests.
“FRESH, FRESHER, THE FRESHEST” during any season, we place a lot of value on this when buying ingredients and in the preparation of our dishes. Our ravioli are 100% homemade, salads are fresh and the meat is of the highest quality. And fish that has spent several weeks in the freezer won't be getting served at our tables. A fish should be able to swim – for as long as possible. Trout and chars are kept in our well with pure source water. And in terms of desserts, our homemade variations are the ones that our guests seem to praise the most.
Our tasty pizzas, made in our wood fired oven also profit from a good reputation. The pizza dough is made using little yeast, but is left to ferment for 24 hours. And that's just the trick to make our pizzas so light and easy to digest.
Kitchen Chef Valentin and pizza baker Gigi know of the importance of freshly preparing their specialities, and that requires time. Haste works against you. If you want to be a good chef, you need patience – and if you want to eat well, you need patience too!