From garden to plate: Fresh, regional, and seasonal

At Kartause Ittingen, enjoyment is intrinsically tied to the location. What grows in the gardens and fields, in the vineyards or orchards, finds its way almost directly to the kitchen and cellar.

Born in Peru almost 60 years ago, César never would have dreamed that his path would lead him to Switzerland as a gardener. He spent his early years on fishing boats along the Peruvian coast, driven by a longing to explore the world. Although the American dream initially appealed to him, he found himself in Switzerland in 2001, drawn by the proximity to his sister, who had already been living in French-speaking Switzerland for years.

At Parkhotel Gunten, good taste begins right at the doorstep. The hotel's kitchen consistently relies on regional products and short supply chains. Ingredients from the immediate vicinity shape the dishes and make their origin palpable.

Zero-Kilometer Philosophy – 100% Flavor. In a zero-kilometer menu, the kitchen team at Kartause Ittingen combines the best ingredients from its own butchery, market garden, farmstead cheese dairy, wine cellar, orchards, grain store, wood-fired bakery, and fish farm.

This delicious recipe comes from the kitchen of Hotel Bären in Dürrenroth.

This recipe comes from Paulo Bernardo of the Berghotel Schatzalp in Davos.

Jérémie Cordier is the head chef at Hotel Bon Rivage and shares this delicious recipe with us.

This recipe is from the cookbook "Einfach und Köstlich" by Vera Weber and Lukas Stalder and is a culinary greeting from Giessbach.

From the creative kitchen of Hotel FloraAlpina in Vitznau comes a recipe that transforms the rich taste of autumn into a delicious pumpkin soup.

The BBQ sauce from Romantik Hotel Bären Dürrenroth adds the perfect seasoning and turns every grilled dish into a culinary delight.

A new chef, an old garden: At Hotel Bon Rivage in La Tour-de-Peilz, where Lake Geneva sparkles in front of the hotel, Jérémie Cordier took over the kitchen on April 1, 2025. His culinary roots are in the surrounding terroir. He cooks with what nature and local producers provide in rhythm with the seasons.

At the Grandhotel Giessbach, located by the impressive waterfalls on Lake Brienz from which it takes its name, the hotel truly embraces its in-house production. The herb cultivation and the historic vegetable garden are a source of culinary creativity. As early as 1897, the cultivation of edibles was mentioned in plans. Today, the former self-sufficient garden has been rediscovered, and various ingredients are grown for the hotel's own kitchen. Back to its roots, in the truest sense of the word.

Perched at 1,550 meters above sea level on Mount Rigi, the Kräuterhotel Edelweiss is nestled in an impressive alpine landscape. It offers a sanctuary of tranquility, far from the hustle and bustle of everyday life, with expansive views of the surrounding mountains.

For those who appreciate a fine glass of wine, Hotel Arenenberg on Lake Untersee in Thurgau is an essential destination.

At the Romantik Hotel Bären, located in the Bernese village of Dürrenroth, the close relationships with suppliers are highly valued.

Over 100 species are cultivated in the hotel's own garden. The collection of different mints alone comprises 35 varieties.