The ChefsTable

A high table. A few tall chairs. Refined table culture. Tradition with a touch of avant-garde. Perhaps to gain an exclusive insight into Sebastian Stock's domain, the kitchen. At the Chef’s Table in Hotel Bergfried in Tux, indulgence is celebrated. Amidst a relaxed atmosphere and with great wines. What follows is delightful: small rolls, wraps, and dumplings. Stock plays here with a variety of flavors and textures, yet remains faithful to the region and demonstrates a confident hand in combining ingredients. Take the trout, for example. He pairs it with pumpkin in various forms and textures, and it works. Stock serves chanterelle mushrooms as a down-to-earth dish that also exudes lightness and elegance, enhanced with truffles. For the main course, Stock's wild side emerges. The plate resembles a Jackson Pollock painting and tastes extraordinarily good. An evening at the Chef’s Table is a delightful surprise, in the best sense, and one that lingers in memory.