Hearty, varied and tempting
This land full of variety is also reflected in the cuisine of the Hotel Savoy. A range of delights, hearty delicacies, tasty morsels and sweet temptations conjured up from the contents of Mother Nature’s pantry.
The creative cuisine of our head chef, Freddy Nagler, offers a different culinary adventure every day. At the Savoy the menu isn’t simply a rotation, but every evening has a different menu, full of precious vitamins. The Savoy kitchen places great value on the fact that no glutamates or flavour enhancers are used in the preparation of our dishes. Instead we use fresh herbs and local products which are full of fresh flavours. To retain the valuable vitamins in our meat, we use a cooking technique called “Sous-vide”. We will also gladly cater to individual tastes and special diets such as lactose intolerance or gluten-free dishes.
The 5-course Savoy gourmet dinner offers a large à la carte choice and a selection of fitness and health-orientated dishes. The extensive buffet of tempting antipasti including freshly prepared carpaccio, tasty fish hors d’oeuvres and around 20 different salads with a selection of fine olive oils and the varied cheeseboard are the best guarantee of an evening devoted to the pleasures of the palate. Add to this the weekly culinary highlights with an elegant candlelit dinner, delicious dessert buffet and wine tasting in the hotel’s wine cellar (extra charge).
At the Savoy all our pasta dishes are homemade. Our team of chefs lovingly transform the finest ingredients into delicious dishes based on pasta. Variety is our watchword.