The herbs are from the Institute's own kitchen garden, and all other ingredients are tested systematically and then sourced from the best, meticulously selected suppliers. The GDI's chefs know that good cuisine can be achieved only with good ingredients – always fresh from the market, healthy and in season. At the GDI, we prepare food fit for gourmets, whether they're attending a cocktail reception or sitting down to a multi-course dinner. A few sample menus for your inspiration:

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Cook books by our Pastry Chef Marianne Frener: «Fette Beute», «Mary Miso».

Fette Beute Mary Miso
Die Beilage zur Hauptspeise Mary Miso