Day after day we bring a large helping of passion onto your plate. By “we” I mean my first-class kitchen crew – a well-rehearsed team. Everyone knows their hand movements, routes and instruments. Everyone contributes new ideas and input, while keeping their feet on the floor – because we always give precedence to local products. The many awards we have won – and the smile on your faces when you take your first bite – remind us time and again why we love our job.

All of us in the team like authentic mountain food. And also the cuisine of the south. But most of all, we love combining them. That’s when something very special that you could call Mediterranean heartiness is created. Or perhaps down-to-earth lightness?

While you are still under the bedcovers, dreaming of the scent of coffee and bread rolls, we are ordering and accepting products with the greatest possible care – preferably from Fontis, our affiliated company, or the Gsies farmers. Even before the first guests turn up at the breakfast buffet after a refreshing night’s sleep, we leave our traces, with homemade jams, crispy bread and sweet pastries. If you want to, visit our show kitchen and pick up a fresh egg dish. 

A little later it’s time to look over our shoulders again when we delight you at midday with fresh appetisers and main courses, and fine soups. At the same time, our pastry cooks start preparing the cakes and strudel for the afternoon. For the finale, we all work together so that you can enjoy your five to seven-course gourmet set meal with options, according to your heart’s (and stomach’s) desire.