Where new dishes are created

nani’s vegetable garden

This is where the next summer menu is taking shape

The Vegetable Garden at s’nani

The doors at s’nani are closed, and the restaurant has grown quiet. But outside, in nani’s vegetable garden, the most important time of the year is just beginning.

Here, Chef Gimmy tends to seedlings, young shoots, and the first plants for the summer. It takes a lot of manual labor and patience, and much of it brings back memories of the past—of Grandma’s vegetable garden. Step by step, the foundation is being laid here for what will later appear on the summer menu.

The first ideas take shape in Nani’s vegetable garden

How the summer menu is created

At the s’nani restaurant in Laax, the new summer dishes don’t start in the kitchen—they begin outside among the vegetable beds. Chef Gimmy observes what’s growing well, what surprises him, and which ingredients might later find their way onto the menu.

Many ideas arise spontaneously. Some ingredients were planned from the start, while others only develop during the season. That is exactly what makes the vegetable garden such an important part of the kitchen at s’nani.

What will come of it this summer remains a bit of a secret for now… but the first new ideas are already taking shape.

“What grows with patience usually tastes best in the end.”

Chef Gimmy on nani’s Vegetable Garden

Chef Gimmy answered a few of our questions. This gave us some fascinating insights into how he works.

What does the vegetable garden mean to you personally?

The garden gets me out of the kitchen. You work more directly with the ingredients and see every step of the process. That also changes the way you cook later on.

What happens in the vegetable garden that you might not even notice later on your plate?

Much more than you might think. You learn patience. Not everything grows at the same pace, and not every idea works right away. That’s exactly what makes it exciting.

Why does the vegetable garden go so well with s’nani?

The garden is the perfect fit for s’nani because that’s where it all begins. We watch the produce grow, work directly with the seasons, and use that to develop new ideas for the kitchen. For us, “brutally local” doesn’t just mean buying regionally, it means being part of it ourselves.