Kitchen philosophy

Tim Adolphs and his kitchen team rely on local suppliers to ensure high product quality and the shortest possible transportation routes. The mostly family-run farms are small-scale. This means that they pay attention to biodiversity and adhere to natural crop rotations.

Fish

We serve fish subject to availability and only from Swiss wild-caught or sustainably farmed fish. Johannes von Gunten, the last professional fisherman from the right bank of Lake Thun, supplies us with pike, whitefish, char and lake trout.

Salmon comes from Swiss Alpine Fish AG in Lostallo, the first salmon farm in Switzerland. It is farmed there without the use of antibiotics or chemicals.

We source perch from the sustainable fish farm Avangard Aquakultur AG in Ringgenberg and trout from Rubigenhof Fischzucht AG.

Fish Farm Sigriswil

Swiss Lachs

Avangard Aquakultur AG

Bread on a wooden board with a white napkin, part of a breakfast buffet

Bread and pastries

Bread and rolls come from the Fahrni bakery in Merligen.

Fahrni Bakery

A man stands in the snow wearing a long white apron, holding a wheel of

Cheese

Some of our cheeses come from Städtlichäsi in Lichtensteig in Toggenburg. Willi Schmid is a cheesemaker with heart and soul. His award-winning cheeses are carefully made by hand in the family business. He works with nature, which also means that no goats are milked in winter. So we don't have fresh goat's cheese in winter either.

We source other cheeses from Christoph Bruni from Thun. In his search for the finest and most special cheeses, he visits Swiss alpine farms and travels to France and Italy.

Städtlichäsi

Bruni

Eggs

The Schlafhus farm in Steffisburg supplies us with free-range eggs and ice cream made without the addition of colorants – using milk from the farm, of course.

Hof Schlafhus

Meat, sausage and cold cuts

We only use Swiss meat in the kitchen. We source ham, sausage and bacon from the Seiler butcher's shop in Bönigen, dried meat and cured sausage from the Wisli organic farm in Gunten.

Our beef entrecôte comes from Schrofenhof in Kreuzlingen. We obtain lamb, veal and beef from our suppliers throughout Switzerland, depending on the market situation. Our ducks come from the Alpstein in the canton of Appenzell.

Butchery Seiler

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