Our culinary philosophy of terroir

Human cultural history goes back several thousand years. In today's globalised world the perception of our own culture is becoming increasingly blurred. The constant availability of food from all over the world and from all climate zones makes it difficult to develop an awareness of the local flora and fauna. In addition, we seek delimitation in order to suppress the ever-increasing complexity of our everyday life. Regional cuisine has always used products that were either wild in the immediate surroundings or grew in our own climate through cultivation.

Our approach is to meaningfully expand, represent and shape the range of Swiss food production.