Regional and seasonal
Whether à la carte, a healthy breakfast or a classic fondue – at Hotel ERMITAGE, chef Giuseppe Colella and his team cook with regional and seasonal ingredients wherever possible. Inspired by the surroundings and the brine baths, you will find Alpine-Mediterranean dishes, whereby the pasta is of course homemade.
Our eight parlors are lovingly furnished in a traditional local style, each with a different theme. We also focus on regional diversity in the kitchen. We know our producers personally and source fresh and seasonal produce directly from them.
Facing south and built on a sun-drenched high plateau, our terrace is one of the most popular places in the hotel. When the weather is fine, our guests can enjoy breakfast, lunch or dinner here.
Discover wines
Discover the variety of regional and European wines. In the vinotheque you will find a cozy place with our sommelier Mr. Grässli. He will be happy to open a special bottle for you and tell you something about it. We organize wine tastings on request.
Very private: in the authentic gondola in the hotel garden, hotel guests can enjoy a typical regional fondue menu in a small group of up to six people.
New pairing experience
Treat yourself to a cigar in our smoking salon in the style of the English clubs. And experiment to see which whisky goes best with your cigar.
ERMITAGE Culinary
Whether omnivorous, vegetarian or vegan, lactose-free or gluten-free – at Hotel ERMITAGE you can eat just the way you like it. The best thing is that catering is included in the room price.
Our partner hotel
