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Siggi Tschurtschenthaler

For chef Siggi Tschurtschenthaler, cooking is a passion. South Tyrol was born and raised in an agricultural village in the Puster Valley known as Rodeneck. By the age of ten, he was already helping his mother - a great cook who taught him a lot. Siggi Tschurtschenthaler became a chef after completing his apprenticeship with some of the best chefs in Europe. For example, with the chef of the century Eckart Witzigmann in Munich, in Hangar 7 in Salzburg, and with Dieter Koschina in Vila Joya in Portugal. As well as in the Tubladel in Val Gardena, where chef Siggi Tschurtschenthaler achieved a spot in Italy's top gourmet guide Gambero Rosso. Siggi Tschurtschenthaler has been running the historic Adler restaurant in Fläsch since November 2014 as head chef and managing director. Throughout the dining experience, the young chef creates his own signature dishes and surprises guests time and again with the classic specialties he prepares, with playful yet straightforward simplicity. 

Adler

Fläsch, Switzerland

This gourmet restaurant Adler in Fläsch with its cozy dining rooms has an enchanting atmosphere with timeless rustic charm. In the 1960s, the restaurant was famous for homemade wine and Bündnerfleisch, but is now an insider tip for gourmets and wine lovers. At Adler restaurant, you will find attentive service and a sommelier with over 400 wine options on the menu. A regular program includes wine dinners, events where guest chefs have the opportunity to demonstrate their talent, as well as jazz and blues concerts, whiskey, and cigar nights. Come and let yourself be inspired. 

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