Monday 18 November to Wednesday 20 November 2019.

Only 5 days. Reservation recommended. It’s time for a huge feast once again. From black pudding and liver sausage, to bacon, ham and pork knuckle, from marrowbone and home-made sausages with fine herbs, to wonderful meatloaf and delicious pork ribs. For example, from “Ormalinger Jungsäuli” or handpicked “Bierschwein.” Or, if you’re lucky, from Beat’s own Alpschwein pigs from Arosa that run free all year and are only fed nettles, grain, milk and bread. No pig has it better – and they taste accordingly. We serve it with hearty and sophisticated fare such as our Riesling pickled cabbage, green beans with bacon and rare varieties of potatoes. You can drink port as an accompaniment to the meal – this is also what we use for the sausage. That’s how good it is.

Reservation request