Perfectly prepared delicacies

Just as art reflects the spirit of the age, you can tell a good hotel by its wine selection and cuisine. Sonnenburg brings together art with the best of good food and exquisite wines.

A wide range of culinary delicacies

Creative dishes and culinary magic leave nothing to be desired. Experience something new each day with traditional home-made dishes, international specialties, healthy organic food made from regional products, and exotic delicacies.

At Sonnenburg, our international team will spoil you with their endless variety, such as a choice of Italian, Asian and Austrian buffets. A six-course menu awaits you every day, while guests can enjoy an exclusive gala dinner on Fridays.

Our head chef Wilfried Andermann has led our international kitchen team for over 30 years. A total of 15 cooks, two assistants and one breakfast chef are busy each day catering for the culinary needs of the Sonnenburg guests.

Fresh quality produce

On some days, our kitchen team cooks for up to 1,400 guests – just counting those on the terrace alone. A particularly popular dish for those taking a break from skiing is the “Sonnen-burger”. Our “Schüna” offers delicious crepes of all types in summer and winter alike. We put great importance on quality at our four star superior Hotel Sonnenburg: 99 percent of our ingredients are freshly prepared.

We also cater for special diets. We have gluten-free bread or soya milk, for example, for guests who suffer from allergies.

Rare wines and insider tips

The Sonnenburg serves a large selection of fine wines. We also arrange wine tastings for a variety of wines from different regions,regularly offering rare and exquisite wines recommended by experts.

Our selection runs to over 230 different wines. There are a number of wines available every evening at our wine buffet. In order to help you choose the right wine to accompany your meal, Gregor Hoch is very happy to make a recommendation.

 
››The food should be of the same high quality until the last order. Positive feedback from guests about a good meal is the most important thing for me ‹‹
Wilfried Andermann, head chef