Daniela Jaun brought her partner Pascal Melliger on board for the gourmet restaurant "Wein & Sein", and since then the points have been rising and a star has also risen. The guests include tourists, couples and young chefs. Everything in the vaulted cellar is elegant: stylish wine display, delicate Zalto glasses, brass coloured cutlery and chic crockery. Elegance is also served: The start is a Cava from Gramona. This is immediately followed by greetings from the kitchen: a mini tartare from a seven-year-old cow with cucumber essence and cream cheese, a mille-feuille with pickled wild garlic buds and Serrano ham plus a salmon trout praliné on palm hearts. This puts you in high spirits for everything that is yet to come. The homemade sourdough bread with linseed is served with yogurt butter and Dexter beef salami from Daniela's sister, who runs the family butcher's shop. The first course: grilled halibut with Düdinger mozzarella, the last seasonal tomatoes on a bed of finely sliced artichoke hearts. The Pinot Blanc from the Donatsch winery elevates this plate to the pinnacle of flavour. We continue with a pasta course that Melliger dedicates to his very first chef and which the guests will never forget: Very thin tajarin under a tomato sauce with grilled porcini mushrooms from the Bernese Oberland. We accompany this with a glass of Garnacha from Clos Pachem in Priorat. The main course is Dexter entrecôte as a deconstructed stroganoff with drops of paprika, wafer-thin mushrooms and a multi-layered cream sauce that marries everything together. A perfect success.
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