Cooking’s all about capability. Our Chef de cuisine Michèle Meier swears by the old-school Escoffier style. That's what she learnt and that’s what she builds on. From this she makes links across the continents – often involving some surprisingly exotic somersaults. Everything is home-made, including the sweet dishes.
Flexible and creative. Our cuisine and service are as varied and modular as our rooms. Different guests have different preferences and desires, so we’ll be pleased to discuss them – and more than happy to oblige.
Fresh and crispy. Fresh ingredients are an absolute must. They come from the region wherever this makes sense. And since seasonal cuisine is more logical – and generally more agreeable – everything is served at the right time. After all, quality is a question of good taste.
Sushi to go. We’re well-known for it. You can enjoy it exotically embellished here on our premises or else place your order by phone for collection.
Challenge Catering. We’re happy to take on the challenge if it's right for us. At the right location we take care of the decorations and bring along our team complete with dishes, cuisine – and a great attitude, of course.