With his choirboy face, Reimund Brunner wins his guest’s hearts without even trying. In his restaurant, he creates a jigsaw of emotions and pours it into some well-structured dishes. After an intensive research on mountain ingredients, the sea has reappeared with a vengeance on the menu.
There are three tasting menus: dedication, passion, and creativity. The chef’s philosophy in a nutshell. The excellent Breton lobster with potatoes, Swiss pine and black walnuts is a perfect example of this research that doesn’t set any boundaries and is extremely drawn to a Mediterranean imagery.
autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali
Ristorante con camere
