• de
  • en
  • we hunt, we fish and we forage
    through forest, field and lake

    Our Philosophy

    The kitchen's new philosophy is centred around sustainable products and their origins in forest, field and river – meals with a story to tell and to enjoy. Guests experience a feeling of nature and Swiss authenticity.

     

    Executive Chef

    Frank Widmer

    “We may experiment with flavors and techniques but we always stay true to the food by keeping it simple, by working with nature rather than against it.”

    Chef de Cuisine

    Sebastian Wirsching

    “My vision is to enable my customers to experience food as I did in my childhood. To allow them to appreciate the magnificent craft of the hunt and all it entails. I want every dish that leaves my kitchen to reflect our unique approach.”

    Restaurant Manager

    Armin Waldvogel

    “The more we know where a product comes from, how it was grown, cultivated or foraged, the better will be the taste”