The hotel guests serve themselves in the morning, at noon and in the evening at buffets, also with vegetarian, lactose and gluten-free dishes. Individual guests may of course also choose dishes from the menu. Groups can arrange a standard menu in advance. The chef's credo is: regional, seasonal cuisine. He uses only products with a Swiss designation of origin, preferably from the region. Exceptions are made for coffee and spices. There is no compromise when it comes to meat, fish, vegetables, fruit and berries. The restaurant also focuses on "Swissness" when it comes to drinks.