Scalottas Terroir

“The product is always at the centre of our chef’s efforts. To us, the way our produce is grown and bred is as important as the cooking process. Animals are bred appropriate to the species, vegetables grow without synthetic fertilizer. We try to maintain races and varieties, to enable the producers to have extra income. If possible the product is used in total, to minimize food waste. All dairy products are produced organically, no sea fish is used. Ecological and economic action is another important component of our operating philosophy. Unnecessary transport routes, packaging, and energy consumption are avoided, we separate waste and conserve resources such as water and energy. For new purchases, we pay attention to the energy efficiency of each device.”

Andeerer Granit-Ei vom Schweizerhuhn; pot au feu vom Schweizerhuhn; och rvenschaumsuppe mit Apfelravioli and Preiselbeere.

Hansjörg Ladurner is passionate about the quality of the food and the traditions of the alpine region. Up in the mountains, he tries to work as gently as possible, using the whole animal and reducing food waste. The relationship to suppliers is important for this restaurant. And don’t forget the marmots, which are cooked from time to time!