Summary: The room exudes elegance and tradition with precise plating and an ample bread service
Waldhotel Sonnora presents a stylish, discreetly modern dining space that invites guests to linger after a memorable tasting journey. The kitchen highlights house specialties and precise technique, from amuse-bouches to a charcoal-grilled turbot with morels and white asparagus, finished with a refined PX sherry note in beurre noisette. The set menu runs with wine pairings, while the service remains warm and attentive, and the hotel grounds offer a gentle postmeal stroll.