Chef Kris Cross

Double smoked bacon, pumpkin risotto with Parmigiano Reggiano and a splash of gewürztraminer

I see so many guests arriving and departing the spa stopping for a selfie with the lush forest background or the wonderful architecture. Here is my selfie featuring 📸

Day and night soup. One half cream of sunchoke the other wild mushroom alternately garnished with grilled black oyster mushroom and sunchoke chips.

I will miss this dish as we say so long to the taste of Vetta fall/winter menu. Exciting things to come and a huge tip of the hat to and for all the behind the scenes work you all do!

In the words of Chef Marco Pierre White “Mother Nature is the true artist and our job as cooks is to allow her to shine.”

Final round for this tasting menu. Spring is around the corner and I’m so excited for what’s coming next!

This dish seemingly came to me as a dream of an edible forest scape with chicken “stones”. You have butternut velouté, hunters sauce, fried kalettes, galantine of chicken, mushroom and squash rolled in “burnt breadcrumb” topped with crushed pepitas, and fire roasted acorn squash.

A Taste of Vettä. Four courses with wine pairing. Perfect way to end a spa day. Every Thursday

Pan seared local rainbow trout on a ginger turnip sauce. Smoked trout rillette with “crackling” skin and fire roasted golden beet.