In the Ruggisberg restaurant there was regional meat from November 29th azado grill .

Wildsau came to the grill, from their own hunt in Häggenschwil, water buffalo, from Gabler's buffalo oasis in Muolen and highland cattle, from their own keeping in Ruggisberg.

30 meat lovers and connoisseurs did not miss this azado Brothers event and toasted their aperitif from 6:30 p.m. The grill chefs prepared these unique pieces in two azado Grills too - the el Rey and the el Original on the GMC pickup.

Arranged and served by the Ruggisberg restaurant, the guests enjoyed wild sour saddle matured on the bone, chicory stewed with apples and fried in olive oil, as well as roast beef from the water buffalo, pumpkin vegetables with paprika, chilli and ginger. The menu also included an entrecôte from the highlands and canned beans with celery. Numerous side dishes and sauces, such as the azado Chimichurri herb mixture, rounded off the tavolata. For dessert, the Ruggisberg restaurant served a homemade forest berry ice cream with meringue.

It was a wonderful evening in pleasant circles that the taste buds will remember for a long time.

We would like to thank the Restaurant Ruggisberg for this opportunity and look forward to repeating it soon.

A round of applause for the grill chef!