The cuisine should be fresh and seasonal, offer something quick for in between, but also something special.
For this reason, the guests are served two menus.

The cuisine should be fresh and seasonal, offer quick meals for in between, but also something special.

For this reason, the guests are served two menus:

1. menu with rustic and regional specialties such as rösti with Davos mountain cheese and fried egg.

2. menu for winter holidaymakers who want fine food (e.g. poached turbot on cabbage with homemade lobster ravioli or Russian pizza with crème fraîche and caviar)


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