It doesn't get any fresher than this: at some Garten Hotels in Switzerland, an ingredient's journey doesn't start with a supplier, but just a few steps from the hotel kitchen. Herbs, vegetables, berries, and edible flowers grow right in the hotel's own garden and make their way onto your plate according to the season. The result is dishes that combine regionality, sustainability, and culinary delight in a truly special way.
The Grandhotel Giessbach also combines historic garden culture with modern sustainability. Its carefully restored vegetable garden features over 80 ProSpecieRara and organic vegetable varieties. This is complemented by herbs, honey, and other products from the estate, which supply the restaurants as directly as possible. Historic ornamental plants, dahlias, and hydrangeas give the garden its additional unique character.
At Kartause Ittingen , the connection between garden and cuisine has been a way of life for centuries. The historic gardens, filled with herbs, vegetables, and fruit, provide fresh ingredients for the kitchen. This proximity between cultivation and preparation is symbolic of the former monastery's philosophy and makes regional culinary culture a tangible experience.
At 1,550 meters above sea level, the Kräuterhotel Edelweiss on Mount Rigi focuses entirely on the diversity of native plants. Around 350 different herbs from the hotel's own garden give the dishes at the Regina Montium gourmet restaurant their unmistakable signature. The terroir-focused cuisine uses exclusively Swiss products and creatively brings the alpine flora to the plate.
At Schloss Wartegg on Lake Constance, the biodynamically managed castle garden is the heart of the hotel. The historic park is home to numerous herbs, vegetables, berries, and flowers, including many ProSpecieRara varieties. The harvest is processed in the organic castle kitchen and shapes the seasonal menus. Wild herbs from the park also constantly inspire the kitchen to create new dishes.
High above the Lower Lake Constance, Arenenberg invites you to explore its historic gardens. Orchards, vineyards, and expansive parklands define the estate and impressively demonstrate how closely garden culture and culinary enjoyment have always been linked.
At Hotel Bon Rivage At La Tour-de-Peilz, the garden plays a central role in our kitchen. Every day, our chefs coordinate with the garden team to see which herbs, vegetables, or fruits are ready for harvest and what should be planted next. During the summer months, the restaurant is almost entirely self-sufficient in terms of produce. Green beans harvested in the morning are on your plate by lunchtime.
Those who visit our garden hotels discover far more than just beautiful grounds. Many of our gardens are vibrant spaces dedicated to cultivation, biodiversity, and culinary excellence. They demonstrate how sustainably grown food, seasonal cuisine, and gardening culture blend into an authentic dining experience—fresh, regional, and straight from the garden.