Sustainability in Swiss gastronomy

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Switzerland is known for world-class cuisine and hospitality. What many people don't know, however: Switzerland is also a stronghold of nature-based gastronomy, where regionality and sustainability become part of the enjoyment. In this selection, you can find everything from home-grown produce to the abandonment of sea fish - which brings nature to the plate in a sustainable way.

Auberge du Chalet-des-Enfants, Lausanne

But in a restaurant, respecting nature means above all using fresh, seasonal, local produce.

Kartause Ittingen: Restaurant Mühle, Warth-Weiningen

A restaurant that can profit to a large extent from products of its own agriculture has it easy. The restaurant uses homemade Kartause cheese in fresh or matured form, its own wines, Ittingen beer, fish or fruit from the immediate surroundings. Dishes made from the farm's own ingredients can be identified by the "0-Kilometer-menu" signet - such as the burger made from beef, farm cheese, bacon and Ittinger sour cream, which comes in a home-baked bun

Grand Resort Bad Ragaz: verve by sven, Bad Ragaz

Seasonal, authentic and close to nature. This is the taste of the health and lifestyle cuisine at the verve by sven restaurant. An ode to joie de vivre and enjoyment.

Schloss Wartegg, Rorschacherberg

Many restaurants have a herb and vegetable garden - but the extent of Schloss Wartegg's self-sufficiency goes far beyond the general standard. The biodynamic Schloss Wartegg and ProSpecieRara variety garden provides on 2500 square meters many of the ingredients that are used in the restaurant: from fresh herbs and salads to cabbage and tomatoes to berries and flowers. The kitchen uses them to prepare, for example, the Waldorf salad in the castle style, the homemade tagliatelle with spring cabbage pesto, or the black salsify ragout to accompany the Lake Constance fish.

Magdalena, Rickenbach

Few restaurants in Switzerland combine sustainability and ambitious cuisine as well as chef Dominik Hartmann and his team do above Schwyz. They avoid products such as sea fish, meat plays only a minor role, they work intensively with regional producers, and they create a dessert here from products disposed of elsewhere, such as coffee grounds. If you don't want to drink wine, you can also enjoy a variety of homemade kombuchas in the restaurant, which has just been awarded two stars in the Michelin Guide.

Auberge de l'Abbaye de Montheron, Lausanne

The day at Montheron always begins with local farmers delivering their seasonal produce. For their preparation, the chefs experiment, invent and discover culinary techniques from the middle ages in order to do justice to the historical restaurant also in the methodology of cooking. The results are unique: crumble with autumn trumpets, lentils with a sauce of cenovis and thickened grapes, etc

La Pinte du Vieux Manoir, Meyriez

The theme of "garden and herbs" is reflected in the modern and light cuisine, but also in the new, refreshing and casual decoration of the restaurant. The herbs from the garden are the main seasoning for the regional dishes. As many ingredients as possible are coming from their own garden. Start your evening with one of our house specialties, marinated Arctic char, served with our garden cucumber, green apple and Ponzu.
Green, yellow and grey tones dominate in the form of paintings, fabrics and plants, creating an intimate and comfortable atmosphere, enhanced by the presence of books on hand.

Restaurant Villa Lindenegg, Biel

The Villa Lindenegg is a unique place in Biel. A proverbial oasis in the middle of the city, the restaurant with garden offers a retreat in the urban space and invites you to linger and enjoy. The cuisine is fresh, surprising and seasonal. Whenever possible, organically produced food of high quality from the region and local partners is offered.

Gastronomy at Teufelhof Basel, Basel

A whole world of experiences: the hotel and cultural centre Der Teufelhof Basel is in the heart of the Old Town. In a number of historic buildings, all linked together, visitors will find an amazing array of services: the Kunsthotel, Galeriehotel, gourmet restaurant Bel Etage, restaurant Atelier, café, bar, theatre and wine shop & an own brewery. A unique voyage of discovery through the worlds of gastronomy and art.

更多詳情 Common.Of Gastronomy at Teufelhof Basel, Basel

Chesa Randolina, Sils-Baselgia

When a mountain restaurant bears the title Goût-Mieux-Restaurant, guests can expect a lot. But the Chesa Randolina exceeds most expectations. Regional or local products are a matter of course, and organic quality is preferred whenever possible. When it comes to wines, the house even competes with the most famous top Engadine restaurants. Owner Tomas Courtin has selected far more than 300 varieties, and he knows countless winemakers personally - which is why wine consulting is a top priority here.

Le Bois Sauvage, Hérémence

Le Bois Sauvage stands for local and seasonal cuisine where the best Valais products are seductively presented. The chef, Kevin Villaret, places great emphasis on seasonal and sustainable products. The restaurant is located in the center of the village of Les Masses and offers a breathtaking panoramic view over the entire valley Val d'Herens.

Restaurant Ucliva, Waltensburg/Vuorz

You have to be lucky, of course, up here in mountains. Not all products are available all year round. The Waltensburg tomatoes of a neighboring farmer, for example, grown from ProSpeciaRara seeds, are often only available from the end of August to October. During the rest of the year, however, the team around hostess Ursula Walter serves, for example, homemade pasta made from organically grown mountain cereals, home-smoked trout or home-rolled capuns. Organic wines and other sustainably produced beverages are a passion of the chef.

Restaurant Café du Belvédère, Fribourg

The Restaurant du Belvédère takes pleasure in highlighting regional and seasonal products. A timeless address to indulge in the pleasure of the table. The name of this café announces the program, the Belvédère offers one of the most beautiful views of the Old Town of Fribourg, the Sarine and the cliffs.
The drinks menu offers a wide choice of regional and international beers, teas and coffees, and artisanal syrups. All generations will appreciate this place.
On the second floor there is a restaurant with international cuisine.