Landhotel Hirschen

“We are proud that our guests share their philosophy and are willing to pay a slightly higher price than elsewhere. Our employees are educated constantly to ensure they meet all standards.”

Pork with blue potatoes and seasonal vegetables; fillets of trout with green asparagus from Stüsslingen; and goat stew with saffron and black polenta.

This family-owned business is very passionate about the food projects it has developed with its suppliers. All is the work of Albi von Felten, a trained chef, his wife, new Head Chef Jan Mannchen, and the employees. Vegetables from old breeds are used and slow food philosophy is the base of all meals. Meat and vegetables are sourced mainly from the region – and don’t forget the more than 230 Swiss wines out of more than 600 different labels.