Backstube und Wirtschaft St-George
Description
Chef Klaus Leuenberger has been actively promoting the Slow Food philosophy in the Upper Valais for over 20 years. Together with Chantal Käser, he opened an inn and bakery in the 16th century Haus St. Georg in the summer of 2020.
The art of baking is cultivated here with passion: the various breads and pastries are made with fresh grain, in harmony with nature. The restaurant menu includes small oven-baked dishes, as well as salads, soups, cheese and sausage boards, and home-made Farina bona ice cream. We also recommend the "Alpfladen" with chestnut flour from the Bregaglia Valley or the Cholera from the Goms Valley, two Passengers of the Ark of Taste! Beers from local microbreweries, regional wines and a homemade syrup make up the drinks menu.
In cooperation with the "Binntal Regional Nature Park", Klaus also prepares fine preserves from local organic ingredients, which can be purchased on site.
Chef Klaus Leuenberger has been actively promoting the Slow Food philosophy in the Upper Valais for over 20 years. Together with Chantal Käser, he opened an inn and bakery in the 16th century Haus St. Georg in the summer of 2020.
The art of baking is cultivated here with passion: the various breads and pastries are made with fresh grain, in harmony with nature. The restaurant menu includes small oven-baked dishes, as well as salads, soups, cheese and sausage boards, and home-made Farina bona ice cream. We also recommend the "Alpfladen" with chestnut flour from the Bregaglia Valley or the Cholera from the Goms Valley, two Passengers of the Ark of Taste! Beers from local microbreweries, regional wines and a homemade syrup make up the drinks menu.
In cooperation with the "Binntal Regional Nature Park", Klaus also prepares fine preserves from local organic ingredients, which can be purchased on site.
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