"I'm fascinated by the untamed countryside. I inherited a passion
for mountain herbs from my mother. Long before the cuisine of Northern Europe influenced haute cuisine, I was interested in the herbs growing around the house. For me, picking herbs isn't just a job, it's also a necessity and an inspiration for my cooking at Terra. I love surprising our guests with new taste experiences. To be closer to them, I often work in our open kitchen. "
Menu 179 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday and Sunday. Restaurant: lunch, Monday evening, Sunday evening.
Hotel: from November 8th to January 2nd and from March 15th to April 23th. Restaurant: from November 8th to January 2nd, from March 15th to April 23th, from November 7th to December 17th.
Spending our childhood exploring the woods nearby our house, we learned about plants and their tastes, textures and uses from a young age. We were intrigued by the flora surrounding us, and were curious to understand the differences between various plants and fungi.
Always inquisitive, Heinrich would bring home plants he had picked on his adventures, and ask his mother if they could cook them or do something with them. Often, these plants would turn out to traditional healing plants that even Heinrich’s grandmother used to prepare. He was fascinated by this, and became so passionate about it, that he wanted to showcase it to the world through his cooking. This is how he fell in love with naturally-grown ingredients. Heinrich has now been working with wild herbs for over 20 years. He is also trained as a herbalist and took a mycology diploma.
For us, respect for nature is not just a fashion phenomenon, it is part of our daily lives. Therefore we only use organic meat, even if we cook for our team.
At 1622m above sea level, with a challenging climate, the property has taken significant measures to reduce its energy consumption: wood pellet heating, triple glazing, roof insulation and local hydro-electricity.