Our supply chain
Giuseppe Colella and his kitchen team focus on local produce and a respectful, sustainable approach to food. Fresh, simple, with herbs: Five ingredients on the plate are enough.
In the kitchen, we use veal and beef from the region wherever possible. Chicken and pork come from Switzerland. The dried meat comes from Buure Metzg Schönried from our own smokehouse. We also source our cold cuts from there.
We source our eggs from local farmers. They are free-range.
We buy our cheese from the local dairy in Schönried. 63 farmers are members of the dairy cooperative. Every year, the mountain dairy processes 1.7 million liters of milk into cheese, butter, yoghurt and more. This is also where we obtain the natural pasteurized milk.
The various Mutschli cheeses come from the Spitzhorn farm cheese dairy. The cheese dairy is committed to animal welfare and produces according to the guidelines of the "Bio Suisse" label. For example, it only processes products from cows that have been allowed to keep their horns.
We buy our bread from the Chnusper Becke bakery run by the Wehren family in Schönried. Regionality is also important to Chnusper Becke. The grain and flour for bread and baked goods comes mainly from the Burgholz mill in the canton of Bern. Some of the products are still baked according to the old recipes of the great-grandfather.
Our apples don't fall far from the tree: our producer, the Rieben family, lives just 10 minutes away from the hotel.
We purchase ice cream and sorbet from a regional supplier. Mountain Ice Cream Zweisimmen uses mountain milk and yoghurt from the Bernese Oberland for the artisanal production of its ice creams.
Espro in Uetendorf specializes in the cultivation of innovative superfoods. All micro herbs, sprouts and shoots are organically grown, individually selected and sustainably packaged.