Our supply chain
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.
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 our trout from Rubigenhof Fischzucht AG and our perch fillets from La Perche Loë in Raron.
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.
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.
We only use Swiss meat in the kitchen. Ham, sausages and bacon are sourced from Dorfmetzg Grindelwald and its branch in Bönigen. Dried meat and cured sausages come from Ökohof Wisli in Gunten.
Depending on market availability, our lamb, veal and beef are sourced from various suppliers throughout Switzerland. Our ducks come from the Alpstein region in the canton of Appenzell.
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