Les Jardins Gourmands

13,520

In this belle époque hotel, chef Markus Backers pampers his guests with local cuisine, such as cannelloni of pike with a celery-pear and elderflower compote served with a horseradish broth that brings everything together with finesse. But what would the gardens be without Sandro Maag's desserts, such as the hot chocolate, Mirabelle plum and mint bonbon, topped with a beer ice cream flavoured with wheat and sea buckthorn? Now here is a tandem that knows how to satisfy the most demanding palates!