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.