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Where possible the Senn family will use produce from our own garden, our farm and homemade products, whether speck and sausages, fruit and vegetables, jams, meat, eggs and herbs. Theo Senn, head of the hotel, personally supervises the garden, smokes his own speck and sausages, prepares jams and brings fresh eggs in from the farm. He also makes a “house wine” each year.

The Senn family is uncompromising when it comes to the freshness of products that are not from our own production: fruit, vegetables and meat are bought daily from farms in the vicinity once Theo Senn has checked the goods for quality.

Theo Senn and his team in the kitchen are pleased to meet guests’ special requirements, whether for children’s menus, diets (e.g. for those with celiac disease), or for vegetarian and vegan cuisine. The continuous training of staff in this respect ensures varied, nutritious cooking that is every bit as good as “normal” food.
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