From the region for you
Our vegetables grow in the neighborhood, the grapes ripen on lake Zurich and we cook consistently with the seasons.
Our products are sourced locally
Organic coffee:
Stoll coffee, roasted in Zurich
Matcha & Chai:
Cinnamon and cardamom, Horgen
Tea:
L'Art du Thé, Lucerne
Seasonal vegetables:
Pura Verdura
solidarity farming in LenggKreis 8)
Marinello, Zurich
Apple juice fresh from the press:
Galegge Organic Farm Foundation, Suhr
Eggs:
Gut MädikonStallikon
Milk:
Hirzelmilch
Molkerei Rüegg
Yoghurt and cheese:
Wildberg Käse
Käserei Bettswil, Bäretswil
Käserei Preisig, Sternenberg
Abderhalden Naturbuur, Gibswil
Schafmilchkäserei Koster, Wald ZH
Odermatt Käserei AG, Dallenwil
Züger Frischkäse AG, Oberbüren
Damalis, Wernetshausen
Chicken breast:
Metzgerei Angst, Zurich (Swiss meat)
Bacon:
Metzgerei Angst, Zurich (Swiss meat)
Meat for the meat platter:
Fuster Rauchspezialitäten, Turbenthal
Plantbased Poulet:
The Green Mountain, Landquart
Char fillet:
Fish farm in Bremgarten
From natural spring water
Bread:
Buchmann Bakery, Zurich
Vegetable cuisine
We prefer to work with quality rather than pointing fingers. Low meat consumption makes sense from both a health and ecological point of view. That's why we go the extra mile to make our plant-based range fun. We offer more plant-based dishes than meat and fish. We think it's timely and necessary.
Meat & Fish
If you opt for meat or fish, we serve meat from animals raised on Swiss pastures. Most of the fish comes from Lake Zurich and always from Switzerland. We know all the producers personally. Whenever possible, we buy whole animals so that we can use all parts.
Pura Verdura
We source some of our vegetables from the Pura Verdura cooperative. This solidarity farm produces organic vegetables - just a short walk from the Tiefenbrunnen mill.
Cereal kitchen
The Tiefenbrunnen mill was originally a brewery. Grain has been a tradition with us for over 130 years and is more than just wheat, rice and corn. We are fascinated by the diversity of grains on earth and also enjoy working with oats, einkorn and green spelt.
Make durable
Consistently buy seasonally and enjoy good things for longer: To guarantee the variety on our menu, we preserve part of the harvest in our production kitchen using traditional methods. We dry, ferment and preserve.
Laboratory for sustainable gastronomy
With every meal we cook or enjoy, we can have an impact on our environment. Food is one of the most important drivers of climate change. Gastronomy will also have to change. We are already finding enjoyable answers to this today and are taking this path together with our guests, employees and partners.
