Where local variety and cosmopolitan refinement meet
In his next life, chef Tino Staub wants to come back as... a chef. We certainly hope he does! Our Executive Chef „À-la-Carte“ is as passionate about his calling as he is about high-quality regional produce. His approach at the Widder Restaurant (15 GaultMillau Points) is grounded in French cuisine, referencing the traditions of the Far East for an element of intrigue. The resulting flavour alliances are hard to describe – they simply have to be tried. Meanwhile our fine dining Restaurant Manager David Vagelpohl and his team attend. to your comfort, making your stay an unforgettable experience – and not only for your tastebuds.