The pretty tree-lined terrace and cuisine rooted in the local terroir are the hallmarks of Beim Schlass. Chef Kilian Crowley has mastered the art of careful preparation, seasons with meticulous precision and respects the rhythm of the seasons by sourcing only the best from his local suppliers. The duo of asparagus in a wine sauce is highly original, with the zing of candied lemon and the crunch of buckwheat combined with slivered almonds. It is a winning recipe that is worth stopping by or staying for.
Opening hours
Monday
Closed
Tuesday
Closed
Wednesday
Lunch & Dinner
Thursday
Lunch & Dinner
Friday
Lunch & Dinner
Saturday
Dinner
Sunday
Lunch
Team
Killian Crowley
Chef
Awards
-
Terroir Restaurant 2025
