Segreto

The story

Segreto in Wittenbach: Modern Italian Cuisine Meets Alpine Ingredients

Lightness and local harvests

Chef Martin Benninger has directed the kitchen at Segreto in Wittenbach for ten years, treating Italian cooking as a flexible framework rather than a strict tradition. He constructs each plate around ingredients harvested directly from the surrounding landscape, including wild blackberries, forest mushrooms, and garden herbs. This dedication to seasonal sourcing keeps the modern Italian cuisine deeply rooted in local terroir while preserving its authentic culinary traditions.

Signature compositions and tableside moments

Awards from Gault&Millau and the Michelin guide highlight how Benninger balances technical precision with approachable flavors. He presents a vitello tonnato as a thin veal roulade stuffed with tuna tartare, alongside a saibling fillet glazed with beeswax and paired with roasted celery. Diners frequently request the tableside carving of his warm quail strudel, which transitions smoothly into a light ricotta soufflé finished with orange and Grand Marnier.

Gardens and attentive hosting

The dining venue occupies the grounds of a software company, yet its winter garden and summer terrace create a distinctly private retreat. Staff guide visitors to their seats with a calibrated approach that prioritizes unhurried conversation over rigid formality. A digital wine catalog supports the service team in matching selections to the rotating menu, ensuring every glass complements the relaxed rhythm of the room.