After having tried out different types of professions, I realized that I most liked working in a kitchen. I therefore decided to become a chef and my passion for this job has been growing ever since.
Our focus lies on seasonal and fresh products. To us, it is important to provide our guests a lasting gourmet adventure by serving various menu components trying to keep our dishes simple at the same time.
The fresh fish from the lake Walensee is amazing and the bio vegetables from the local farmer Marcel Foffa are just the best you can get. On Saturday morning there is a farmer’s market in Chur, the next city from Bad Ragaz, where I also love shopping the local and fresh ingredients for my dishes.
Our concept, the fine-dining sharing-experience. An experience with friends and acquaintances, jointly choosing from the various menu components and putting together a meal
To me respect is the most important thing: respect for the products and for the colleagues. And having fun with what you are doing, every single day.
I love pasta with fresh tomatoes from the garden and basil. Sounds very simple but tastes just amazing.