Built in 1870 and renovated in 2011, the villa offers 16 charming, individually furnished rooms. Guests can experience gastronomic heights in the gourmet parlor, bistro and on the garden terrace. Modern seminar rooms and a sauna round off the range of facilities.
For lunch and dinner, the bistro offers guests a choice of homemade classics, from ravioli to Wiener Schnitzel to Angus steak tartare. Superb cuisine at reasonable prices.
In the stylish gourmet parlor, head chef Florian Stähli (who holds 15 Gault Millau points) and his team pamper guests with a constantly changing range of exquisite new creations.
One thing particularly close to the hotel’s heart is its successful work integration project for people with mental illness, who gain a new outlook on life at the Hotel Auberge.