Reinterpreted and represented

Christian Härtge and his team work intensively with the basic ingredients – in the Salzhaus kitchen, they experiment, mix and marinate. Asian accents enrich the classic cuisine and typical dishes are interpreted and presented anew.

Christian Härtge comes from Germany, which is where he completed his culinary training. Following stints at the Grandhotel Giessbach in Brienz, Krafft in Basel and Kuhstall in St. Moritz, among others, he has been making his mark with Salzhaus’ distinctive cuisine since it opened in 2009.