Forum Widnau: b_smart Takes Over from 2027 – Restaurant to Continue as MUNDart.

Starting January 2027, b_smart will take over the entire operation of the business hotel and restaurant Forum in Widnau. Moving forward, the hotel will operate under the name “b_smart hotel Forum Widnau” following the proven b_smart operating concept.

The future of the restaurant is also secured: former head chef Xenia Ramm will take over the restaurant as an independent entrepreneur and continue to run it under the new name “MUNDart – Restaurant im FORUM”.

b_smart is firmly rooted in the region: its headquarters are located in Gamprin-Bendern, and the company already operates the b_smart hotel Widnau. In the future, guests will benefit from 24/7 digital check-in and a service center that is accessible at all times. Room cleaning will continue to be carried out by dedicated on-site staff.

Important for our guests: Previously issued Forum vouchers will remain valid under the new management and can still be redeemed at the establishment.

For the transition and minor renovation work, the hotel and restaurant will temporarily close from December 23, 2026. The grand reopening is planned for mid-January 2027.

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Businesshotel Forum, Widnau
E-Mail office@forum-hotel.ch
Phone +41 71 722 88 66

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Duck leg confit with potato dumplings and apple cabbage

Duck leg

For 4 persons:

  • 4 pc Duck legs a 180-220g
  • 4 tablespoons duck fat or clarified butter
  • 1 tablespoon ground cumin
  • salt, black pepper

Trim the duck legs. Then salt and pepper well and rub with cumin. Vacuum together with the duck or clarified butter in a bag (since a household vacuum sealer sucks in some liquid, check the weld seam carefully for leaks) and cook at 85 °C for fourteen hours (preferably overnight), then for at least 15 Quickly cool down in an ice water bath for minutes.

Before serving, first sear the duck leg on the skin side, turn and then briefly sear the meat side (approx. 1-2 minutes).

Potato dumplings:

  • 750 g Potatoes floury boiling
  • 2 tablespoons of butter
  • 2 pinches of salt
  • 2 pinches nutmeg
  • 1 pinch of white pepper
  • 90 g potato starch
  • 2 pc egg yolk

First boil the unpeeled potatoes in plenty of water for about 30 minutes until soft.

Leave to cool briefly and then peel.

Press the peeled potatoes through a potato ricer or mash them very finely with a masher.
Leave to cool in the fridge overnight.
Then add the potato starch, butter, egg yolks, salt and nutmeg and knead well. You may need a little more potato starch depending on the type of potato.
Let the mixture steep for a moment and then put on a large pot with plenty of salted water.
Now use your hand to form the dumplings of the desired size from the potato mixture. Then add them, one at a time, to the boiling water using a ladle or ladle.
When all the dumplings are in the water, turn the heat down so that the water stays hot but is no longer boiling.
After 10-15 minutes, depending on the size of your dumplings, they are ready and can be removed with a ladle. Then they should be tossed briefly in butter with roasted onions.

Apple white cabbage:

  • 1 head of white cabbage
  • 2 pc Boskoop apples
  • 2 pc Onions
  • 8 tablespoons apple cider
  • 2 tablespoons apple cider
  • 1 pinch of sugar
  • 1 pinch of salt
  • 1 pc Bay leaf

Clean the cabbage, remove the stalk and cut into thin strips. Salt the cabbage and leave to infuse. In the meantime, peel the onions and apples and also cut into strips.
Heat butter in a saucepan. Briefly dress the onions without color, add the apples and sugar and let them caramelize slightly.
Deglaze with the apple cider, add the cabbage and the remaining ingredients and cook for about 20-30 minutes until soft.
Taste and enjoy again.