Culinary activities

The day begins at the bakery, where you make your own Appenzeller Biber, a traditional gingerbread with honey and nuts, which you can of course take home with you. After lunch you visit a craftsman, and make your own key ring; and round off the day with a coffee and a visit to the producers of traditional Appenzeller Alpenbitter – an herbal digestive liqueur.

Every Tuesday and Thursday, the Bärenplatz, Bundesplatz and the adjacent side streets feature a market selling fruit, vegetables and flowers. From May to October, the market is held every day on Bärenplatz. Enjoy the lively atmosphere on a leisurely and tasty stroll past the many stalls.

This cottage industry museum is located in a farmhouse built in 1790 and uses slides, a collection of tools and historical costumes to tell the history of wheat and bread. The ovens really work and so every day you can watch the bakers at work.

Accompany a professional fisherman on his boat as he makes his early-morning catch. You get to help – pulling in the net to catch such fish as Egli and Bondelle – and gain a fascinating insight into an occupation with a long tradition. Your reward will be the sumptuous breakfast waiting for you here when you get back ashore!

Fabulous views for the eyes, and even better food for the tastebuds: this is the glorious blend you'll find on two culinary trails, "Mountains & View" and "Woods & Water". As you walk along the panoramic trails, you stop at a different mountain restaurant for each course of a progressive meal.

Take to your bicycle or even walk to discover the 800 hectares of terraced vineyards of the Lavaux that have been accorded UNESCO World-Heritage listing. A footpath of 32 km in length leads from Lausanne-Ouchy to Chillon Castle. En route you'll find 7 circuits complete with information panels detailing every facet of local viticulture.

You will discover the region’s train stations, sample local products and enjoy the rural lifestyle. Monday: Breakfast on the Ferrage Alm. Tuesday: Brunch in the courtyard. Wednesday: Snacks at the Tovassière mountain restaurant. Thursday: Dinner and a night in the hay (optional) at the Chalet Motteux, Savolaire.

Michel Rapp would be pleased to initiate you into the secrets of chocolate-making and let you have a taste (visits by appointment only). At the end of the course, you will receive a diploma as a chocolate connoisseur.

you buy a packet of fondue mix, pick up a rucksack packed with all the other things you need such as the caquelon or fondue pan, burner and bread and set off on the path to "haute" cuisine.
The Fondue Trail offers walkers and gourmets the combination of an open-air fondue party and a scenic walk with culinary highs. First you collect the fondue rucksack with everything you need from the Schönrieder dairy. Then off you go up to the Rellerli or the Horneggli, and at the end of your panoramic walk you can have your fondue in the open air. You can hand the rucksack back at the bottom station of the lift or at the hotel (and the dairy does the washing up!).

This walkway among the vineyards connects Salgesch with the Château de Villa in Siders. Each of the 80 information signs along the way features a theme. The wine museum at two locations: from Haus Zumofen in Salgesch to the Château de Villa in Siders.