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Kitchen Philosophy

Seasonal, Regional, And A Little Old-Fashioned

In our traditional kitchen we still cook with our hearts and hands, we don't know the word "conveniance". We peel every potatoe, cut every cucumber, mix the salad dressing and whip the sauce bearnaise ourselves. Our soup and dessert creations are very popular, we always like to try new things.

We have a resolute seasonal and regional focus. There are no strawberries in December at the Fini-Resort. We work with the things growing outside at the time. From the field directly into the kitchen, without long transports, storage, packing materials or intermediate trade.

Our chef and our farmer phone each other three times a week

Most of the ingredients like salat, vegetables, fruits and potatoes come from our own farm in Egringen, only 20 km away. Our chef Karsten Kleinjung and farmer Andreas Schopferer phone each other three times a week. When Andreas reports that the zucchinis are ripe, Karsten puts them on the menu. Each year in November they sit together and plan the planting for the next season.

Good chefs need a good equipment. In 2014 we have invested almost 200.000 Euros in our new kitchen, making it one of the most modern kitchens in the Black Forest hotel industry. That makes up for our old-fashioned way of cooking...

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