Authentic experiences in the Grandhotel Giessbach Nature Park are possible at any time of year. In every light and every season, the sight of the powerful waterfall, the trees, and the rock formations creates breathtaking moments.
Longing for Nature
With great dedication, the Giessbach Foundation maintains the entire estate and the surrounding forests. Enjoy moments of connection with nature in this masterpiece and draw new strength.
Enchanted Senses and Sustainability
Sustainability is a key focus in the Giessbach Nature Park. In addition to well-known hydrangeas, astilbes, and dahlias, the diverse kitchen herb and vegetable garden also delights the eyes, mouth, and nose. Both the herbs and the vegetables are almost exclusively ProSpecieRara.
Le Tapis Rouge is the atelier restaurant at Giessbach. It is committed to in-house production, and between May and September, as many seasonal products as possible are processed from its own vegetable garden, herb garden, and greenhouses. The concept is "From Garden to Plate." This creates a culinary experience for guests and visitors, crafted with passion, dedication, and much love.
Treasures from the Giessbach Garden
Several treasures can be discovered in the Giessbach Garden. For the kitchen team, the herb garden is a paradise. Pineapple sage, in particular, is frequently used in herb salads, as an additional aroma in nut butter with pasta, or its blossoms as a decoration on dessert plates. Its subtly fruity taste and aroma enhance many sweet and savory dishes.
A Feast for the Palate with Heart
The Yellow Oxheart tomatoes, which thrive in the Giessbach Garden greenhouses in summer, make every gardener's heart beat faster. These large, yellow tomato fruits are a true culinary delight. The name was given due to the size that the Oxheart tomato can reach. A single fruit can weigh up to 500g. At Grandhotel Giessbach, you can experience their full flavor, for example, as a fruity and zesty salsa with fish and meat dishes.
