Diners are assured of warm hospitality courtesy of Stefanie and Franz Tanner at this establishment that has been run by the family since 1995. Their dedication is palpable in the chic, modern Alpine-style guestrooms, the tasteful restaurant with its lounge atmosphere and, finally, the excellent food. Dishes such as "venison ragout, Martl's hunt, mushroom rösti, cranberries, celery purée, pretzel dumplings" are seasonal and made with select ingredients that are sourced almost exclusively from the region and preferably organic. The lunch set menu is enticing. The kitchens are open for hot meals September to April Mon-Wed 5-9pm and Thu-Sat 12-9pm; May to August Tue-Sat 12-9pm. Tip: Regular culinary events can be found on the calendar. The restaurant is also a member of the Slow Food community.