Our supply chain
Kitchen philosophy
Tim Adolphs and his kitchen team work with selected, mostly family-run and small-scale suppliers from the region and across Switzerland. They place great importance on high product quality and short transport routes.
Fish
Fish is available subject to availability and comes exclusively from Swiss wild catch or Swiss fish farms. Johannes von Gunten, the last professional fisherman on the right bank of Lake Thun, supplies us with pike, whitefish, Arctic char and lake trout.
Our salmon comes from Swiss Alpine Fish AG in Lostallo, Switzerland's first salmon farm. We source our trout from Rubigenhof Fischzucht AG and our perch fillets from La Perche Loë in Raron.
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.
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.
Meat, sausage and cold cuts
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.
