Krone - Säumerei am Inn
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"Zu meinem 60. mit isa und ueli Sagenhafte küche"
@hansrudolflandis
"Haute cuisine in high mountains. FT 2023 Checking in It may have four stars, but Krone feels more like a restaurant with rooms than a hotel, and a refreshingly informal, unpretentious one at that. Arriving in the late afternoon, I found someone to check me in in one of the dining rooms. Formalities informally completed, he explained there was no soap or shampoo in the rooms - "for the sake of the environment". Instead, you're invited to cut a slice from a block of soap made in-house from local goat's milk or scented with flowers from the valley. The milky option, he advised, produces a more abundant foam (lovely to use, but it soap in one hand, and an actual metal key in the other, I was directed to the lift. Though the building dates back to 1565, the rooms are modern and mini-malist: white walls, grey felt curtains (at least in mine), black Louis Poulsen AJ lamps and Swiss stone pine floors. The alcoves around the blissfully comfortable Hüsler Nest beds are lined in larch, from which the bespoke furniture is also made. (Every window has a built-in seat; most have a mountain view.) Bar the red pedestal of a table topped with green Poschiavo Serpentin marble, the only colour was the vibrant orange of a signed print by the eminent Swiss artist Not Vital, who was born in the Engadin and still spends part of the year in the valley. What about the food? Baron began his delicio professional career as a sous chef at the form three Michelin-starred Schloss Schau- you'd. enstein in Switzerland before moving to of alar the Hotel Tannenhof in St Anton and into sc then to Amber at the Landmark Manda-aroma rin Oriental in Hong Kong where, as chef Hott de cuisine, he ran a brigade of 37 and unless won two Michelin stars. kitche Here he is one of team of seven, pro- rant, ducing nine dishes per sitting - five dinner starters, a fish main, a meat one and two (pasta desserts, one of them cheese-based - ginally from which you're invited to choose gnocch four for SFr148 (about £135), six for SFr178 or eight for SF228, plus assorted amuse-bouches and mignardises. Over two nights, I worked my way through"
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"Top, mit MOTTAS 10/22 Chef: James Baron (Freund von Luca M. v. HKG). Service: Sarah & Sofie"
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"Tipp von Mottas, Luca kennt Managers"
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"Februar 2020 vorbei spaziert. Britischer Sternekoch."
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