Four times a year, a new menu is developed with a clear seasonal focus: Light dishes for the warmer seasons, nutritious and substantial dishes for the cooler seasons. Various kitchen and farm classics must not be missing - but there is also enough space and freedom for the five cooks and five apprentices to try something out and dare something new, says host Edgar Bürgler: "Routine and tradition in the kitchen bring security - curiosity provides the spice. We like to embark on culinary journeys of discovery ourselves time and again and are happy to invite our guests to come along."


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