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Anniversary recipes

Favorite recipes of our guests & friends

To celebrate our 20th anniversary, every month we are presenting you with the favorite dish of a personality associated with the Hotel Sedartis. We cook it according to their recipe and offer the dish on our menu throughout the month. Come by and enjoy this culinary homage…

Beatrice Meier’s asparagus ragout with fried morels and spring potatoes

Beatrice Meier is co-owner of the Hotel Sedartis. She is passionate about cooking and this dish means spring to her.

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Regula Furrer’s frigitelli with ricotta and parmesan cream sauce, roasted walnuts and fresh spinach

“Pastahäxli” – that’s what Regula Furrer from Thalwil calls herself. She owns the local pasta label with the unusual name. She produces pasta in all shapes and varieties herself and supplies our restaurant, among others.

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Hansruedi Kölliker’s freshly prepared Swiss beef tartare with bread from the barrel

Hansruedi Kölliker is the mayor and owner of the locally renowned Köllibeck, the oldest family business in Thalwil. He is also a loyal guest at the Sedartis restaurant and still lives in Thalwil with his family.

Tartare with bread from the barrel by Hansruedi Kölliker

Ueli Knobel’s pink roasted venison loin chop

Ueli Knobel has put his heart and soul into running the Hotel Sedartis for 10 years. As a trained chef, he enjoys cooking for his loved ones in his free time. His childhood on the farm and his own garden have inspired him for the “dish of the month”.

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Tobias and Livio Meier’s pumpkin risotto with truffle and tender venison medallion

For Tobias and Livio Meier, their connection to Sedartis is no coincidence. As their surname suggests, they belong to the family that owns the Hotel Sedartis. Tobias is the son and Livio the grandson of Heinz and Beatrice Meier, who bought the Hotel Sedartis 20 years ago. Together they present us with an autumnal dish created by KI.

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Nick Hegner’s beef fillet with whisky sauce, potato ring, broccoli and baby onions

Nick Hegner successfully completed his apprenticeship as an EFZ chef with us and has been part of the Sedartis family for over 3 years. He has created this dish for you with great dedication and pleasure.

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