In line with the monastic value of self-sufficiency, seasonal produce is cultivated at the monastery and used in superb creations that draw in visitors from across the region and beyond.

On entering through the old archways in the monastery walls, the historical spirit of the Carthusian monks can be sensed all around. Nestled between the forest, orchards, vineyards and fields, the monks lived according to their sacred values: self-sufficiency, care, spirituality, hospitality, education and culture.

The monastery has since become a favoured destination for culinary and cultural experiences. A modern, innovative enterprise with around 250 employees has breathed new life into the old walls. The monastic values are nonetheless being upheld.

A central tenet of monastic life is self-sufficiency. It is why regionality is truly lived at Ittingen in a way that is second to none. On almost 100 hectares of land, the Charterhouse cultivates its own grain and vegetables, vineyards, orchards, livestock, fish farm plus two hectares of hops used in the Ittingen Amber beer.

At the in-house cheese dairy, around 400 steps from the cowshed, milk from the farm is made into nine varieties of cheese as well as yoghurt, butter and pasteurised milk. Sustainability is considered in all processes of self-sufficiency at Ittingen. Innovative cycles are incorporated where possible at Kartause Ittingen. Whey from the cheese dairy is not discarded but used to supplement the animal feed for protein-rich fodder.

Opposite the monastery building, it all comes together at restaurant Mühle with its historic mill wheel. Head chef Jürgen Stöckel and his team are experts in using seasonal produce to conjure up a rich variety of delicacies. With a little luck, a full multi-course menu comprising only elements grown and produced on site can be enjoyed.

A hit well known outside the region is the Ittingen rainbow trout. Like the livestock and historic wells on the site, the fish farm is fed solely by the spring water from the Ittingen source. The trout are reared without haste for two years, giving the flesh a firm yet rich flavour. Regionality is also at the heart of the varied wine list. More than 90% of the wine comes from the monastery’s own viticulture. The philosophy: the perfect wine for any occasion.

Kartause Ittingen provides a unique chance to experience old values still being lived today and how they can still give rise to pioneering ideas, with the right passion and dedication. The source of this passion must be found within each person individually.