4-Hands Lunch with guest chef Rolf Fliegauf

Ecco goes Appenzellerland

Rolf Fliegauf, for a long time the youngest two-star chef in Europe. Rolf Fliegauf's "aromatic cuisine" is surprising - and combines highly refined craftsmanship with mature individuality. His career began early on. As a child, Rolf Fliegauf preferred to spend his time in the kitchen of his parents' restaurant. Today, he is one of the most highly decorated chefs in Switzerland. He has been awarded 18 GaultMillau points and two stars by GaultMillau Switzerland and the Michelin Guide for both his Ecco restaurant in Ascona and the one in St. Moritz. What characterizes Rolf Fliegauf's cuisine? It consists of a highly refined blend of craftsmanship and mature individuality and combines regional down-to-earthness with an international style that appeals to the majority.

Menu

6-course menu 199 per person incl. Laurent-Perrier champagne as an aperitif, mineral water, coffee and tea.

Allergies and intolerances can unfortunately only be catered for to a limited extent on this occasion.