🌿 Spring at the Guggital – Asparagus Season in Stages

Spring brings fresh, crisp vegetables in vibrant colours to the kitchen. At the Guggital, we celebrate this season with dishes that truly capture the taste of spring – light, aromatic and in tune with what the season has to offer.

🌱 Green Asparagus – from 24 March

On 24 March, we launch our spring menu. Look forward to plenty of spring flavours on the plate: delicately aromatic wild garlic, crisp green asparagus, fine morels and fresh rhubarb. A cuisine that welcomes the warmer days – fresh, lively and full of flavour.

🤍 White Asparagus – as soon as it is locally available

When it comes to white asparagus, one thing matters above all: freshness. The time between harvesting and serving should be kept as short as possible – only then does it develop its delicate aroma.

As soon as Swiss or Baden-grown asparagus of the best quality becomes available (usually from early May), we will expand our menu with refined, classic asparagus dishes. Because for us, it’s worth waiting a little longer for uncompromising quality.

We look forward to guiding you step by step through the spring season and indulging you with the full flavour of the harvest.

See you soon at the Guggital!