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SOMETHING THAT CHEF CHRISTOPH HAUSER AND HOST MICHAEL KOHLE BOTH FEEL VERY STRONGLY ABOUT: Respect for the animal means that all of its parts should be used - from nose to tail. And it is on this basis that our restaurant prepares its dishes and creates its weekly menu, sharing gastronomic pleasures otherwise to be enjoyed only at the dinner tables of farmers who slaughter their own livestock. Cuisine here is not limited to just the "choice" cuts of meat. Our guests instead have the opportunity to discover the joy of good food - beyond just the tenderloin filet.
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