Welcome In 1905 Emil Durrer from Kerns built the Hotel Honegg with 72 guest beds. His uncle was the legendary hotel entrepreneur Franz Josef Bucher-Durrer. The hotel guests came from all over the world and stayed for three to four weeks, partially even for the entire summer. They got taken care of by 15 to 18 local hotel employees. The Hotel Honegg bought its agricultural commodities such as milk and cheese from the Honegg farmers. In 1972 the hotel was closed and all it maintained was a bit of garden production on nice days in the summer. Since 2007 the hotel has been in private tenure. After a renovation that lasted for a few years it was reopened as a 5-star superior hotel with 23 rooms under the name of Hotel Villa Honegg For successful business dealings the hotel offers its guests an exquisite infrastructure which consists of two seminar rooms. A cinema with 20 seats for private viewings and a spectacular spa with a 34 degree outdoor pool are truly the crowning jewel. GaultMillau awards the kitchen with 14 points. In the restaurant along with on the terrace regional dishes, international classics and Lebanese specialties are offered on the menu. The beef tartar, the meatloaf and the “älpler” macaroni-ravioli belong to some of the most popular dishes. Other delicacies get acclimatized to the season. The products, like back in the day, are still being bought from local suppliers as well as suppliers from central Switzerland. Even more popular amongst the hotel’s cooks is using ingredients from the hotel’s own salad and spice garden which can be found next to the annexed building. All dishes are pork free. The menu is free of any convenience products, flavor enhancers and gluten – with the exception of pastas with a wheat basis. Please let us know if you have any allergies or intolerances when you order. The wine range specializes on Europe. Wherever possible, Swiss products and Swiss producers abroad are preferred. Some exceptions, however, come with the wines from Lebanon. Even in the drink assortment the concept of using Swiss and local specialties are mirrored. The local “Riesling Sylvaner”, the orange lemonade from Beckenried or the gin from Appenzell are perfect for an aperitif.
Enjoy your time on Honegg.
Peter Durrer General Manager
Thomas Amstutz Executive Chef
Rui Pereira Restaurant Manager