The idyllic setting alone makes the trip to this remote hamlet worthwhile. A pretty historical farmhouse bordering fields and meadows is home to this gourmet restaurant, whose stylish yet comfortable decor extends onto the terrace with its pergola and great view of the surrounding greenery. Then there are your warm and friendly hosts, Iris and Kurt Mösching. While the lady of the house adds a personal touch to proceedings front of house, heading up the professional yet appealingly relaxed service team, the chef-patron focuses on producing modern cuisine that draws on classic foundations. He wins diners over with quality ingredients, technical skill and attention to detail. The fabulous wine list boasts some 600 labels. Alternatively, you can order from the excellent bistro menu in the rustic Gaststube.

Unique Features of Sonne Restaurant

• Elegant Location: Located in a secluded, rural area with a beautiful and elegant atmosphere.
• Raffinierte Küche: Chef Kurt Mösching's refined, varied, and French-inspired cuisine has been a favorite among gourmets for 20 years.
• Charming Service: The restaurant is known for its charming service, provided by Chef Mösching's wife Iris.
• Artischocke mit Champignonscheibchen: A dish featuring artichokes filled with egg yolk and served with mushroom slices.
• Tuna-Tataki: A tuna dish served with a plum dip, green asparagus salad, and Yuzu-perl for an exotic touch.
• Butterzarte Kalbsfilets: Tender veal filets served with cardoon, braised vegetables, and truffled potato gratin.
• Gebratener Steinbutt: Pan-seared cod served with blanched spinach, monk's beard, glazed morels, and creamy mashed potatoes.
• Baba au Rhum: A dessert featuring a rum baba cake combined with fruit salad, crème anglaise, and vanilla glaze.

Signature Ingredients

• Morcheln (Morels): Used in Gnocchi mit frischen Morcheln auf Schwarzwurzeln an Bärlauchsauce; prized autumn delicacy delivering a deeply earthy, intense aroma that elevates the dish.
• Steinpilze (Porcini Mushrooms): Feature in knusprig gebratener Zander auf Wirsing mit Steinpilzen; renowned for their depth and aroma, a cornerstone of haute cuisine.
• Zander aus Lago Maggiore: Crispy, pan-seared Zander from Lago Maggiore; prized freshwater fish with delicate flavor and tender texture.
• Black-Tiger-Garnelen: Tom-Yam-Kung-Suppe mit Black-Tiger-Garnelen; premium shellfish adding bold, aromatic heat and luxurious texture.
• Thunfisch-Sashimi: Scampi-Carpaccio mit Thunfisch-Sashimi, serviert mit grüner Spargel; top-grade tuna elevates the dish with clean, buttery sashimi nuances.
• Rindsfilet Royal: Premium beef filet, showcased as "Rindsfilet Royal" on Cardy-Gemüse, serviert mit Selleriepüree und Kartoffelterrine; emblematic of haute-cuisine technique and luxurious meat quality.
• Kalbsrücken: Zarter Kalbsrücken mit knackigem Gemüse; reflects refined, delicate meat preparation.