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Hotel and nature resort Handeck

Field, forest and meadows – head chef Roman Crkon describes his style of cooking as such. He gets his inspiration from the wonderful surroundings at the alp Handegg and has been rewarded with 14 Gault Millau points for his efforts. His cooks pluck herbs from their own herb garden, cheese comes from the dairy at Handegg, which is just a stone’s throw away and the veal comes from the region. The cuisine is straight forward and consequential. The pursuit of fine flavours and a respectful use of high quality products comes with an obligation.

Groups of 10 or more people can choose from our menu suggestions or individually design the menu for their event with the banquet and event department.