It has to be regional, seasonal and of the best quality!

Vitto loves his job as a chef and never misses the opportunity to be in the kitchen himself every day. Everything - including the meat - is freshly cut and prepared on the spot. His menu includes roast sausages, game dishes, veal liver, hacktätschli and cordon bleu. He skillfully combines the meat dishes with side dishes such as rösti, vegetables, spaetzli or Huus fries. Vitto selects the ingredients for his dishes very carefully.


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