This plant-forward concept embraces creativity inspired by nature, offering a cuisine where vegetables take centre stage, alongside the occasional use of dairy. It fits perfectly within the growing movement of nature tourism, inviting guests to experience the landscape through its flavours. Chef Manuel Zünd is a passionate advocate of local sourcing, convinced that the finest ingredients are found close to home. At least 80% of the produce comes from the surrounding region, is predominantly organic, and is always supplied by trusted, certified producers. A delightful local secret: the region is now also gaining recognition for its truffles, adding another exciting dimension to the area's culinary identity. Guests wishing to enjoy a fully Pure Plant experience are warmly accommodated, as Chef Zünd is happy to adapt the menu accordingly. Simply be sure to mention your preference when making your reservation.
