Hotel und Naturresort Handeck

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Hotel und Naturresort Handeck Zurich | High-Altitude Swiss Cooking

The Alpine Pantry and Chef Roman Crkon

Hotel und Naturresort Handeck in Zürich anchors its culinary identity in high-altitude Swiss cooking. Chef Roman Crkon operates from the Handeckstube at 1060 metres, drawing ingredients directly from the surrounding mountain landscape. His kitchen treats the alpine environment as both pantry and structural foundation. Seasonal foraging dictates the evening menu, allowing clean flavors to surface without heavy traditional embellishment.

Plates from the Valley Floor

This Alpine cuisine presentation opens with marinated zander and fish roe resting on an apricot foam. Meadow herb soup carries nettle and dandelion alongside a glaze-covered beef raviolo. Later courses feature slow-cooked Alpsäuli pork prepared over thirty-six hours on a Green Egg grill. Crkon pairs the meat with wild mushroom cream and port-wine shallots before serving malfatti tossed with Alpziger cheese.

The Dining Room Rhythm

Recognized with fifteen points from the Gault Millau guide, the space maintains a quiet focus on ingredient clarity. Guests sit among wooden surfaces that reflect the resort’s natural materials while watching Crkon execute his service. Brief pauses separate savory dishes, often marked by sharp herbal shots featuring absinthe and prosecco. Sweet finales arrive as orange and carrot sorbet finished with blueberries and a honey-gin liqueur.