Looking for a special evening?
Christoph Heigert from Hannes Reeh Wines will guide you through the exquisite wines of Hannes Reeh, perfectly paired with autumnal game dishes.

Executive Chef Thomas Huber creates a 4-course menu using meat from local Grisons hunt and regional ingredients whenever possible – featuring venison tartare with wild herbs, delicate wild consommé with truffle dumplings, roasted venison with lingonberry jus and spaetzli, and finishing with a sweet chestnut mousse.

All this for CHF 145 per person – including aperitif, 11 selected wines, water, and coffee.

Reserve your spot now and enjoy a relaxed evening full of taste and good vibes.