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Over the course of his professional career, chef Michael Rieser has developed his own innate style, combining French cuisine with traditional Alpine flavors. This is exemplified by signature dishes including pigeon and oat root, potato with Black Forest miso and caviar, boiled lamb strudel and veal cheek. His main focus is to conjure impressive feats of taste, while his purist presentational style makes for very artistic dishes.
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