Curiosity, innovation and passion
makes our menus ever changing.
A strong focus on seasonal produce makes the flavors ring in harmony with what our guests see outside the window. At the heart of our kitchen lies a strong belief of morality within cooking. We see it as our responsibility to cook sustainable and through this, inspire our guests. We constantly strive to create a close relationship with our suppliers and producers to be able to provide the best possible produce for both the environment and our guests. The same drive inspires our beverage menus where carefully selected wines from artisanal producers true to their terroir form the wine list.
Our restaurant is open from Thursday to Saturday evening (as well from 18.01. - 14.04.24 also Wednesdays) and, depending on the season, also on other evenings. We serve a constantly changing Surprise-Tasting-Menu for dinner.
ONLY JOINING US FOR DINNER:
Book via Bookings@villa-hundert.ch
Reservations for dining is mandatory.
Please have understanding because of the quality and availability of our ingredients, not all dietary restrictions can be accommodated for. If you should have restrictions, please communicate these - allergies and dietary restrictions - prior to your booking with us personally, to make sure we are able to accomidate you. The tasting Menu can not be changed at the last minute.
Guests are invited, if they wish, to arrive earlier for an aperitif on the terrace, lounge or by the fireplace. Dinner Service begins at 7:30 p.m.
Dinner: CHF 135 (excluding drinks and other extras)
Wine Pairing Package: CHF 70
THE YEAR ROUND IN THE VILLA HUNDERT KITCHEN…
THE SPRING
Brings young, fresh, and pure flavors from the forest and the farms around Engelberg. The first shoots sprouts up out of the snow, the cows produce calves and the sheep, lambs. It’s the season of life and awakening, this is what the spring reflects in our menus.
THE SUMMER
Has a slightly more mature and sweeter taste where the purity of the produce really shines. When you choose to hike up to Villa Hundert in the summer months, you will probably pass up to twenty different wild plants that you will experience in the menu of your choice that evening.
THE FALL
Has a savory, rich and smokey taste. We start to nibble at our preservations from the previous two months. This is also the time when we turn to the savory roots and plants thats been maturing under ground during the summer. We also incorporate the last frostbitten herbs and mushrooms from the woods.
THE WINTER
Is the time when we happily dig deep into our store of fermentations and preservations. What was once sprouting from the soil is now an explosion of complex flavors that will be combined with the fish that thrives in the cold waters of the Suisse lakes and the meat from the animals that been eating up on the purest alpine grass and herbs during the more thriving months.