Wie­sen­hof pre­pares fresh and cre­a­tive dish­es: with ded­i­ca­tion and imag­i­na­tive flair.

At the cross-roads of two cul­tures, we look in both di­rec­tions in Al­gund - up in­to the moun­tains and down to the sea: Here a dish, near­ly for­got­ten, from Grand­ma's home cook­ing, there, some­thing spi­cy and frui­ty from the South.

Al­low us to serve up
few sam­ples from our menu:

A varied se­lec­tion of sal­ads at the buf­fet

Cu­cum­ber caviar with cray­fish and the juice of vine-ripened Italian to­ma­toes

Essence of Chi­nese "tree-ear" mush­rooms, po­ta­to-pars­ley mousse, and chipped beef or Pump­kin puff-pas­try sand­wich with Gor­gon­zo­la fon­du­ta and So­pres­sa sala­mi

Veal me­dal­lion roast­ed with Sichuan pep­per, Jerusalem ar­ti­choke purée and Savoy cab­bage or Red mul­let filet on au­bergine and pa­pri­ka bisque or Reis­band­nudel­n­for the health con­s­cious: Bam­boo shoots with fresh mint, poul­try skew­er and rice tagli­atelle

Apri­cot dum­plings with thyme-vanil­la ice cream