FuH
Something new is always being tried at the FuH without losing the characteristic flavour of the products used.
The young cooking team under Fabian Ehrich impress with a refreshing lightness in their creations.
For the most part, these products are sourced from friendly small farms and producers. The menus change daily and each offers three set menus to choose from. A "Fuh"rios four-course meal might look like the following: Crespello filled with alpine cheese and wild herbs followed by a crispy rainbow trout fillet on basil and lentils with baked risotto. A delicate roulade of Holstein lamb shank served over a spicy carrot ragout with salsa verde and potato-sesame gratin is the third course, and at the end there is a chocolate and almond strudel with citrus compote and iced chocolate. Exciting, innovative and above all, delicious.
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