GOURMET CULTURE

There is still a French accent to our cuisine, but meals with up to 14 courses common in the past have now been replaced by modern, light cooking. We set great store by the choice of products and the way they are prepared. The products are fresh and mainly from the local area. All sauces, soups and stocks are prepared personally by our chefs, as they were in the original “haute cuisine”. Chef Michael Locher and his team will indulge our half-board guests with a five-course meal every evening.

1001 CALORIE MEALS

Our special recommendation for guests watchful of their figures.

VEGETARIAN MEALS

We will be happy to prepare a vegetarian menu for you. Please let us know in advance, so that we can give you something really good, or select a meal from the à la carte menu.

DINE AROUND

Book half-board but still eat elsewhere. Make the most of the possibility to eat in one of our partner restaurants. If you wish, you can of course dine à la carte in our restaurant. Please inform us in advance.