Hand-picked
A wild plant for the new summer menu
For the new summer menu, Chef Gimmy is featuring a plant that’s currently growing all over the region but goes largely unnoticed by many.
He regularly rides his bike into the Flims forest to hand-pick the young shoots. There, he carefully cuts them and then brings them straight to s’nani, where they’re prepared.
What many people only know from a walk along the forest edge will soon become part of a new summer dish here.
In this post, you’ll find out which plant it is, how Gimmy prepares it, and in which dish on the new menu you can find it.
Unassuming but full of flavor
The Stinging Nettle
The plant in question is the stinging nettle.
What many people see as a pesky weed growing by the roadside is, for Gimmy, one of the most exciting ingredients of early summer. The young leaves have an intense, slightly nutty flavor and are incredibly versatile.
For the new summer menu, the kitchen team is incorporating stinging nettles into a new dish.
Handwork in the Kitchen
From Leaf to Ingredient
Once the nettles have been harvested, the real work begins.
The nettles are washed several times and then separated from their stems by hand. We use only the leaves in our dishes.
They are then briefly blanched and immediately plunged into ice water. This preserves their color and flavor. Only then are the leaves processed further and prepared for use on the summer menu.
Nothing goes to waste
The stems also remain in the cycle
At s’nani, we don’t just use the leaves.
The leftover stems are soaked in water for about two weeks. This creates a natural nettle infusion, which is later used in Nani’s vegetable garden.
It serves as a natural fertilizer and supports the plants in a completely natural way. This ensures that every part of the nettle is put to use.
Nani’s Summer Menu
A taste of summer
Nettles from the Flims forest have already made their way onto our new summer menu.
Sometimes they accompany house-marinated Lostallo salmon, other times they’re tucked into a juicy chicken roulade with pancetta. Two dishes that showcase just how versatile this often-underrated wild plant can be.
Starting this summer, you can discover for yourself just how much flavor is packed into an ingredient that grows right on our doorstep.
More than just an ingredient
The new summer menu is here
Nettles are just one of many ingredients currently making their way onto our new summer menu. Behind every dish are regional ingredients, seasonal produce, and the people who prepare them with care.
It’s stories like these that define our cuisine—from the plants in the Flims forest to the finished dish on your plate.
Curious?
Then stop by s’nani soon and check out our new summer menu, available starting July 2. We look forward to showing you what our region has to offer in terms of summer flavors.
