Feel good, experience, enjoy

Head chef Roman Crkon describes his style of cooking as field, forest and meadow cuisine. The cuisine, which has been awarded 15 Gault Millau points, makes full use of the inspiring surroundings of Alp Handegg. The chefs pick the fragrant herbs from the hotel's own herb garden. The cheese is produced a stone's throw from the hotel and the veal comes from the region. The cuisine is consistent and straightforward. Committed to good flavour and the conscious and respectful handling of high-quality food.

Groups of 10 people or more can choose from menu suggestions or customise the menu for their event with the banquet and event department.