Kids & Family Day: Adventure day for three generations
Halloween at the Kids’ Court
09. - 13.11.20
Yoga with Sabine Broghammer
16. - 20.11.20
Dancing week "Let´s Dance!" with Martina and Eberhard Braig
23. - 27.11.20
bodyART pure with Iris Mahler
30.11. - 05.12.20
14. - 18.12.20
Yoga program: Advent with Sabine Broghammer
Cooking class: Stews from braised ox cheek, oxtail and veal head with various winter vegetables.
Cooking class: Exclusive 5 course menu with a whole braised perigord truffle as a main course, accompanied with champagne.
Cooking class: Schmankerlküche from Austria. Dishes from Henry Oskar Frieds years of traveling in Vorarlberg.
Cooking class: Bretonian lobster with carabineros.
Cooking class: Asian flavors. Dishes from my years of traveling in Thailand and Indonesia.
Cooking class: Spring Cuisine. Herbs, salads, fish, poultry, fine vinegars and oils.
Cooking class: On the hand, 10 different tips of fine street food. From tuna burgers to club sandwich, shrimp wrap and canapes.
Cooking class: Exotic and regional fruits with green asparagus and saltwater fish.
Cooking class: Vegetarian dishes with asparagus, morel and wild garlic.
Cooking class: Dish of Baden asparagus with fish and poultry.
Cooking class: High quality parts of spanish Balfego. Tuna fillet, cheek and belly.
Cooking class: Cold and warm finger food from the Spanish kitchen.
Cooking class: Anti Pasti Buffet with crissini, olive foccacia and pasta two ways.
Cooking class: Italian classics, such as Vitello Tonato, Carpaccio with artichokes, Risotto alla milanese, Spaghetti Botarga, Charcoal grilled shrimp with garlic, parsley and lime.
Cooking class: Baden and Alsatian specialties.
Cooking class: Variations of farm duck.
Cooking class: Preparing game dishes.
Cooking class: Gin and Food. Creations with gin, oyster, pulpo, tuna belly and lamb combined with gin cocktails
Cooking class: Light cuisine - for more details please see the PDF file - Cooking course
Cooking class : Opulent cuisine - for more details please see the PDF file - Cooking course
Cooking class: Training for a Christmas menu - for more details please see the PDF file - Cooking course
Cooking class: Gourmet fish and winter vegetables.
Cooking class: Büsum Crabs, Carabiner and Lobster with spring morel mushrooms, wild garlic and fine herbs
Cooking class: Fitness and vitality in spring.