Culinary highlights in fall and winter
Oh, là, là carte!
When late autumn arrives, it's time for local game, traditional goose dishes, and baked apples. From anise to cinnamon – the range of aromas and flavors could hardly be more diverse in winter.
From November 13 to January 10, 2021, on our à la carte menu.
The perfect meat for the steak specialties at Vier Jahreszeiten am Schluchsee comes from "Grand Mu" pasture-raised cows that are at least eight years old. Because you can taste the difference when animals are treated well and the quality is high.
Text
