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In his professional career, Michael Rieser has developed his own style, which is a beautiful combination of traditional, Alpine and French cuisine. This style is particularly appreciated by some of the regulars in the house, for example in dishes such as pigeon/oat root, potato/Black Forest miso/caviar, boiled lamb strudel or very classically his veal cheeks. His main focus is on taste, while his purist style of presentation creates very artistic plates.
Menus 45-115 EUR s.i. Carte 55-75 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included