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The taste of the region
Our Cuisine

House & Grounds, published 9.10.2026

The natural surroundings of the Gralhof have their very own DNA. This unique character is constantly inspiring our chefs Leo Egger and Nina Terliesner to find new ways of transferring the taste of the region to your plate.

Dessert pastry topped with piped cream on a white plate, set on a wooden table with wine and water glasses in a dim fine-dining setting.
Birch tree with white bark growing from a rocky cliff face, set among dense evergreen forest.
Chef's hands spooning salmon roe into a ceramic bowl with diced orange vegetables on a stainless-steel prep counter.
Turquoise water surface with ripples, framed by foreground tree branches.
Chef in a professional kitchen transfers batter from a saucepan into a small ceramic bowl; another chef works in the background.
Alpine mountain range with forested slopes, partially shrouded by clouds; dark conifer branches frame the scene.
A hand sprinkles crumbs onto a pastry with white icing stripes on a white plate in a professional kitchen.

100% organic and regional

Our cuisine is rooted in high-quality organic ingredients, most of which we produce ourselves. From farm-to-table, as it were – from our own organic farm, vegetable and herb garden and forest. And everything else that we work with comes from regional producers, with whom we maintain the closest contacts.

Domestic pig sleeping in a straw-filled wooden pen.
Swiss chard plants growing in a garden with a wooden fence and distant mountains in the background.

A matter of course

Leo misses no opportunity to feed the pigs. Nina loves the herb garden. And for both of them, keeping a well-stocked pantry – cooking, fermenting and storing fruit and vegetables for winter like previous generations have always done – is a matter of course. Processing an animal from nose-to-tail is just as natural, and is constantly giving them new ideas.

Person with a tattooed forearm pours brown sauce from a small white ceramic cup into a beige ceramic bowl containing orange chips on a wooden table.
Salmon sashimi slices resting in a ceramic bowl with tobiko, citrus ribbons, and green herb espuma on a wooden table.
White ceramic bowl on a wooden table containing crumble with dark red cubes and a red rolled item drizzled in yellow.
Plated dish of braised kale with potato chunks and fried onions in brown sauce on a wooden table.
Creamy soup in a gray ceramic bowl, topped with toasted bread and white meringue shards, on a wooden table in a dim cafe.

Seasonal, emotional cuisine

Cooking is a craft, but cuisine needs more if it is to move people. We love presenting high-quality products, with all their rich variety, and transforming them into refined dishes that surprise the palette. Every day, we join our guests on a culinary journey that enables them to discover the region in a completely new way.

Person in a dark green chef jacket, arms crossed, leaning against a white wall in a warmly lit restaurant interior.
A person in a black chef jacket stands in a warmly lit restaurant, smiling with hands in pockets.

‘Our cuisine is about excellent craftspersonship, emotion and taste. We cook food just the way that we like to eat it ourselves.’

Nina Terliesner and Leo Egger

Group of people dining at a long table inside a glass-walled house at night; warm light illuminates snow outside.
Host in dark, patterned top stands by a dining table, addressing seated guests in a warmly lit intimate dining room.
Dessert with pastry shards in a gray ceramic bowl on a wooden table, accompanied by wine glass, water glass, and cutlery in a restaurant.
Chef drizzles sauce into a ceramic bowl on a stainless-steel kitchen counter.
Rolled pastry with glaze on plate, resting on a wooden table beside a glass of water and cutlery.
Dining table set for two with wine glasses, silverware, and a vase of colorful dried flowers in a dim living room with curtains.
Ceramic bowl with orange garnish and green powder on a wooden table; blue plate holds a bread roll, and a small plate with butter swirls.

Your stay at the Gralhof

Culinary pleasure from morning till evening

Cuisine is central to the Gralhof’s hospitality. The day begins with an à-la-carte breakfast that we serve at your table. In the afternoon, you can enjoy small delicacies with your tea or coffee. And in the evening, our chefs create a four-course menu. You can choose between a meat-based main course and a vegetarian variant.

Wednesday is the kitchen's day off

After breakfast on Wednesday, our kitchen team has the rest of the day off. For the evening, we are happy to recommend a restaurant in the surrounding area where you can explore some other aspects of the cuisine of the region. And you can also find ideas at weissensee.com.

Further stories

Season W/S from 27.12. to 22.2.