Everything is homemade down to the breadcrumbs. Everything is always freshly prepared, just as the guest wishes. The specialty is the cordon bleu. The second specialty of the house is the tender Irish free-range Angus beef tenderloin. Every Wednesday there are different menus as well as the cordon bleu menu. Every morning you can enjoy homemade nut and almond croissants, fresh sandwiches or a hamburger. We use almost exclusively Swiss meat from our region.


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