For me, the most important thing is the product: here, we prepare everything carefully in order to respect its nature. However, I'm very curious and always on the look out for new flavours and daring combinations. I like to explore the natural resources our region has to offer, which also gives our guests a lot of pleasure. We cook for our guests and not for food tasters.For me, the most important thing is the product: here, we prepare everything carefully in order to respect its nature. However, I'm very curious and always on the look out for new flavours and daring combinations. I like to explore the natural resources our region has to offer, which also gives our guests a lot of pleasure. We cook for our guests and not for food tasters.
Menus 155-220 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/“Burgrestaurant”: open every day. Main Restaurant: lunch from Monday to Friday, Monday evening, Tuesday evening.
Hotel/“Burgrestaurant”: from January 1st to 6th. Main Restaurant: from January 1st to 15th and from July 16th to 31st.
