Jakob

“We live for authentic products and our kitchen uses artisanal processes. That means that the team works in the fields, that they create menus and non-alcoholic drinks with what nature, small farms, and the lake offers. We love to celebrate the pure taste and surprising creations served in a natural homely atmosphere. We use 100 per cent local products, mostly organic, with all kind of intolerances considered, no convenience food, and no additives. Grass-fed local animals are sourced for meat, especially from the mountain region. Fish only comes from one fisherman, and for the winter food is processed and fermented.”

Leaf-to-root and nose-to-tail: that’s maybe the best way to describe Jakob’s philosophy. And if you have ever tasted one of their wonderful mountain potatoes, you will understand the concept immediately. Every dish is rich, nourishing, and thoughtful, handled with consideration and designed to not just satisfy, but intrigue. A focus on sustainability makes this dining experience all the more positive.