Creativity, sustainability, and a bit of a show: In the “atelier VERT”, AlpenGold executive chef Manuel Zünd and his team celebrate vegetarian cuisine. The ingredients come from their garden or producers in the Graubünden region. Whether organic rolled barley or organic honey, mountain hemp or mountain beans, potatoes or kohlrabi; in the innovative 6-course menu, familiar ingredients are put together in surprising ways. Through fermentation, new flavors will also be discovered.
Between courses such as “Hülschete”, the “Gartenverein” or “s’schwarze Stängeli”, the team will delight with further culinary surprises from the kitchen and show effects at the table.