博登湖假日酒店

A true culinary beacon in the region, this 300-year-old half-timbered house looks wonderfully inviting from the outside. Chef-patron Christian Kuchler leaves us in no doubt that he is a master of classic cuisine, but he also incorporates carefully balanced creative touches and Asian influences. His perfectly cooked poularde de bresse, accompanied by Albufeira sauce with a delicate peppery note and buttery-creamy mashed potatoes à la Robuchon, is as impressive as his sashimi with wasabi marinade and soy sauce. Excellent ingredients are the common thread throughout the entire menu – used without