Catering

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:

Summer Menus

Sommer Dessert
Sommer Grillade
Sommer Fischgericht
Sommer Fleisch
Fleisch

Spring Menus

GDI Fleischgericht
GDI Vorspeise
GDI Salat
GDI Dessert
GDI Dessert
GDI Fleischgericht
GDI Dessert

Winter Menus

Winterspeisekarte GDI
Winterspeisekarte GDI Suppe
Winterspeisekarte GDI Dessert
Winterspeisekarte GDI Asia
Winterspeisekarte Dessert
Winterspeisekarte GDI Fleisch
Winterspeisekarte GDI Fleisch

Autumn Menus

GDI Buffet
GDI Fisch Speisen
Wild Speisen
Dessert
Vorspeise
Herbstspeise
Vegispeise

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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