Silvio Germann, in just two years, you have transformed Mammertsberg into a gourmet destination. How did you do that?
S.G.: I believe that Mammertsberg’s success is the result of the makeup of our team. Giuseppe in the front of the house, Caro at the reception desk, and me in the kitchen. I can feel that our core team understands what we want and where we want to go. This kind of success is always a team effort. We all want to offer our guests the very best. But it’s not just about what ends up on their plates or in their glasses – it’s about the experience as a whole.
What makes Mammertsberg unique?
S.G.: Mammertsberg is a place where people come not just to eat, but also to spend their time intentionally. It is a place where you can leave behind some of the stress of everyday life; a place where you can enjoy spending time with the people you came with.
How would you define your cuisine?
S.G.: I cook with very simple ingredients. You recognise what you’re eating; it’s not sorcery. And we try to incorporate as many local ingredients as possible. Our menus are designed so that they don’t overwhelm the guests. We try to keep our snacks and amuse-bouches on the lighter side. I also enjoy playing with acidity, and I try to incorporate this into every dish. But, at the end of the day, it’s simple dishes and products that we want to serve in the highest possible quality.