DRINK & EAT

Eat fresh and taste the nature. With us everything is cooked fresh. Preferably with seasonal vegetables, salads and herbs from our own hotel garden or from small-scale organic farming from the region. 

Eat fresh and taste the nature. Everything is freshly cooked – preferably with vegetables, salad and herbs from our own garden, or from local organic farmers.

WE LOVE FOOD!
DO YOU, TOO?

Of course, we, too, have CLASSIC and SIGNATURE DISHES that are always much appreciated. For example, our roast beef has cult status or our Plat du Jardin (with many unique fresh vegetables, herbs and flowers from our garden) – these are dependable favourites!

And indeed for everyone: We are happy to adapt our cooking to suit people with allergies, vegetarians and vegans.

It is always exciting to discover the dishes we put on our surprise menu at short notice depending on availability. Because really cool things are often only available in small quantities and not just off-the-shelf or from a wholesaler.

Let us surprise you … & be sure:

It´s tasty, colourful & natural!

The heart of the 2ND HOME HOTEL garden beats to the rhythm of the seasons. Our kitchen team is in the vegetable garden every day, whether preparing for sowing and planting or tending the growing vegetables, lettuce and herbs.

from seed to plate

We carefully monitor the growing process: how everything slowly sprouting, growing and ripening until it is ready for picking. When training our apprentices, we attach great importance to introducing our young employees to the garden cycle and making it possible for them to learn which plants bear fruit at what time of year in our region.

Growing our own vegetables, lettuce and herbs on the one hand brings great variety to our cuisine but it also shows us how labour-intensive the production of food really is.

However, all this effort is offset by the excellent quality and freshness of the produce from our organic cultivation – and not least rewards us with the recognition and appreciation of our guests.

The interplay between plant and kitchen, as well as between ripeness and how we prepare our food, often provides the inspiration for our frequently changing menu and the individual items on it, depending on what is in season in the garden.

The garden plays a key role in developing the dishes on our menu, and we are still a long way from the end of this exciting journey of discovery!

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From seed to plate

We carefully monitor the growing process: how everything slowly sprouting, growing and ripening until it is ready for picking. When training our apprentices, we attach great importance to introducing our young employees to the garden cycle and making it possible for them to learn which plants bear fruit at what time of year in our region.

Growing our own vegetables, lettuce and herbs on the one hand brings great variety to our cuisine but it also shows us how labour-intensive the production of food really is.

However, all this effort is offset by the excellent quality and freshness of the produce from our organic cultivation – and not least rewards us with the recognition and appreciation of our guests.

The interplay between plant and kitchen, as well as between ripeness and how we prepare our food, often provides the inspiration for our frequently changing menu and the individual items on it, depending on what is in season in the garden.

The garden plays a key role in developing the dishes on our menu, and we are still a long way from the end of this exciting journey of discovery!

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