Our kitchen philosophy can be described with the following keywords: down-to-earth, honest, natural and homemade. The honest and respectful handling of products is very important to us, as is the personal relationship with our producers.
Meat Menu
Veal stew CH with bramata polenta and cardamon carrots
34
Veggie Menu
Chestnut and chickpea curry with pumpkin
29
served with small salad or seasonal soupLunch
Marinated trout CH with beetroot cream and hazelnut vinaigrette
Roasted chicken breast suprême CH with rosemary potatoes and oven vegetables
Walnut - pear - caramel
60
Pasta
Chestnut gnocchi with marinated apples and coffee espuma
24
Schöngrün Salad
Mixed leaf salad with pickled vegetables, roasted seeds and caramelized nuts13
Lamb’s lettuce with bacon CH, egg and croutons15à la carte
Small green saladwith croutons and seeds
7.5
Soup of the day9
Spaetzle pan with al ragù of venison CH, cranberries and Brussels sprouts
36
Pumpkin quiche with pears and pickled red cabbage
21
Dessert
Panna cotta with plums 5
Walnut - pear - caramel12
Cake of the day with whipped cream 8.5
Glädus ice cream 6
Colorful leaf salad with hazelnut vinaigrette or house dressingpickled beetroot - pear granola - roasted seeds13Lamb's lettuce with pumpkin dressingBacon - Egg - Croutons15Duck croquettas from AppenzellRed onions - coriander - ginger21
Schwadernau truffle arancinivegetables jus - shallots - celery puree - tangerine jam 36
Roasted parsnipchocolate and pepper jus - goat's cheese - Büscheli pear - pumpkin - Brussles sprouts32
Schöngrün's meatloafBlack pepper jus - Schwadernau polenta - winter vegetables39
Roasted pikeperch kale - salted lemon - potato gnocchi - beurre blanc42
A Greeting from Santa ClausTangerine - peanut - chocolate16
Egg liquer - gingerbread - coffee16
Fruitland
freshly mixed smoothiehomemade granola on Yogurt with fresh fruits and honeyScrambled eggs with herbs34Hangover
a glass of orange juicemixed cheese and meat platefruit bread, chutney, pickels and mustardrösti with bacon, fried egg and onions38Paul's
a glass of cavamarinated salmon with herb emulsion, deep-fried capres and crispbreadseasonal terrineonsen egg on brioche with hollandaise espuma42