"Diners immediately feel at home here! This is thanks to both the cosy atmosphere and the outstanding cuisine turned out by owner Jeremias Riezler, who has embraced a sustainable culinary approach. He uses top-notch seasonal and regional produce, and even rears pigs himself. Select – predominantly organic – ingredients are showcased in a multi-course set menu, the name of which translates as "Culinary Mountain Adventure". Dishes such as fried Walser veal sweetbreads with cranberry aioli demonstrate a distinctive culinary style. The chef presents his dishes himself and talks diners through the idea behind them. In an original touch, he also hand-carves the wooden cutlery with which some of the dishes are eaten. Your hostess heads up a charming front-of-house team. The hotel of the same name provides cosy Alpine-style rooms for overnight stays – the establishment as a whole is certified organic." - Michelin Inspector
