Which criteria is our menu based on?
We consider the profession of a chef to be a skill that can only be guaranteed at a high level if the following conditions are met:
Experience and knowledge of well-trained specialists, targeted purchase of fresh food from selected producers, the will to want only the best for the guest.
In today’s world, where it is possible to buy any kind of food industrially, a lot of idealism is needed to make one’s job uncomfortable and to produce healthy food from species-appropriate farming. The love for the profession is a prerequisite for this, as well as the willingness to make this effort for the guest.
What motivated us to become a member of Slow-Food?
Slow Food was coined by the organization of the same name as a term for delicious, conscious and regional food and signifies a counter-movement to standardized and globalized fast food. Originally from Italy, the movement strives to preserve regional cuisine with local plant- and animal-based products and their local production.
In this context, Slow Food stands for products with authentic character (regional, seasonal), produced and enjoyed in a traditional or original way. Food that is grown, produced, sold or consumed according to Slow Food criteria is intended to strengthen regional economic cycles and to re-connect people with their eyes, ears, mouth and hands to their region.
Why is our herb garden so important to us?
It took several years and finally an experienced gardener to grow about 20 different herbs in our own garden. The aroma, which is taken out of the garden and put in the dishes shortly before serving, is incomparable in its intensity. In addition, our chefs are happy to get to venture into this green sea of flowers for their dishes.
Why is there no permanent menu in our restaurant?
Our cuisine is always meant to be seasonal and creative. Everyday routine deprives us of every fantasy and desire for new creations. Therefore you will not find a year-round menu and prescribed menu suggestions for celebrations. Also the menus are never kept or saved on the computer. Our kitchen team sits down every week and discusses the menu for the coming week.
