Our sustainable concept
Seasonal premium products of Alpine provenance characterize Executive Chef Tony Rudolph’s creations. Based on a vegetarian concept, the dishes can be complemented with the ideal fish or meat specialty according to your wishes.
Our small, but excellent à la carte menu provides intriguing choices for every preference. Guests who enjoy a surprise, might like to try our “OMNIA Experience“, a 4-course menu, accompanied by corresponding beverages.
Using only the best products, we feature regional produce and focus on quality rather than quantity in order to promote sustainability.