Homemade
Much of what we serve, we make ourselves. We have our own Hausmetzgerei (in-house butchery), a wood-fired oven and our own schnapps distillery. In the kitchen, too, much is made in house. Our Maultaschen (filled pasta pockets), the Käsespätzle (cheese noodles) and the potato salad are always fresh.
Wood-Fired Bread
We've been baking our bread the traditional way in our wood-fired oven for decades.
The wood-fired oven gives the bread a hearty crust. We serve it with every Vesper (cold platter).
Sausage
Our sausages are made from start to finish in our own in-house butchery.
We make Leberwurst (liver sausage), Schwarzwurst (blood sausage), Bratwurst (pork sausage) and Lyoner (a bologna-style sausage). On the menu you'll find them in the Portion Hausmacher mit Brot and on the Hiesli-Vesperbrett. The coarse Bauernbratwürste (farmhouse sausages) are also available warm with mustard.
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Bacon
Our bacon is seasoned and cured in our own butchery, then smoked in our smokehouse.
Our Schinkenspeck (smoked ham bacon) is also made in-house. You can get it as a portion with bread, with Bibiliskäs (curd cheese), or on the Vierivesper with pickled green beans.
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Game
For our game dishes, we use the premium venison of our own deer, raised in our wildlife enclosure.
Our venison comes from our own hunting grounds and from the enclosure. We serve game dishes during the winter half of the year. You'll find the smoked venison sausage on the Hiesli-Vesperbrett für Zwei.
See it on the menuSpirits
Every Schnaps (fruit brandy) in our selection is distilled in our own still.
These include Kirschwasser (cherry brandy), Williamsbirnenbrand (Williams pear brandy), Mirabellenbrand (mirabelle plum brandy), Himbeergeist (raspberry spirit) and the Zibärtle (wild plum brandy). We distil our Rossler (root spirits) from Jerusalem artichoke and tormentil root.
See it on the menuApfelmost (Apple Cider)
We make our own Apfelmost (apple cider).