On 22 September we welcome guest chef Rolf Fliegauf in the Taube’s kitchen. He became internationally known as the youngest chef in Europe with two Michelin stars (2011 guide). Today he is one of the most highly-awarded chefs in Switzerland. Since 2007 he has been leading the Ecco in Ascona in the summer and the Ecco in St. Moritz in the winter. In September he will prepare a 4-hands dinner together with our chef Oliver Fleisch. Enjoy the Taube and all it has to offer and book an extra night.
4-hand dinner menu
Aperitif glass of champagne (start 6.00 pm)
Amuse bouche
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Tartare of Angus beef from the Maggia valley | iced duck liver – red beet sorrel
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Porcini ravioli | Mushroom stock | Pearl onion | Lovage oil
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Pike perch from Lake Maggiore | Kohlrabi | Caviar | Horseradish
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Steamed rack of venison | Grilled artichoke | Artichoke crisp | Colewort | Marinaded chanterelle
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Variation of yoghurt | Plum | Red shiso
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Petit four
Menu price €195 per person, including water, coffee and an aperitif
