Under the patronage of Tristan Brandt, head chef Fabian Saalfeld and his team present an array of ambitious creations in which classic and modern influences are combined. They are inspired by the region, but also incorporate Asian accents here and there. The quality of the ingredients is outstanding. You can mix and match dishes such as scallop, Oona caviar, macadamia nuts and bone marrow, or veal, Jerusalem artichoke, lovage and Brussels sprouts to compile a three- to five-course set menu. The restaurant is housed in Hotel Prätschli, which stands in a quiet location overlooking the village, not far from the ski slope.