Slow-food: simple, affordable cuisine made from quality products

High-quality food tastes good, is ecologically sustainable and produced under fair conditions. They form the basis of our slow food cuisine, which has the epicurean thoughtfulness of the red snail written all over it.

The focus is on the eating and drinking experience, the taste, freshness and quality of the ingredients used. Whenever possible, these come from the region and from farms with sustainable production.

Among other things, the dishes are prepared according to old recipes. The menus feature traditional dishes that are interpreted in a contemporary way and combined in a visually and tastefully harmonious way.

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Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.