Do you have expectations!

Our vegetables grow in the neighborhood, the grapes ripen on Lake Zurich and we cook consistently with the seasons. We deal with your questions, are happy about your ideas and are constantly developing. Always towards the future and with a lot of pleasure.

To our gastro partners

Laboratory of sustainable gastronomy

With every meal we cook or enjoy, we can have an impact on our environment. Food is one of the most important drivers of climate change. Gastronomy will also have to change. We are already finding fun answers to this today and are taking this path together with our guests, employees and partners.

Vegetable kitchen

We prefer to work with quality rather than finger-pointing. Low meat consumption makes sense from both a health and environmental perspective. That's why we go to great lengths to make our plant-based offerings fun. We offer more plant-based products than meat and fish. Contemporary and necessary, we think.

Meat & Fish

For those who choose meat or fish, we serve meat from animals raised on Swiss pasture. The fish comes mostly from Lake Zurich and always from Switzerland. We know all producers personally. Whenever possible, we buy whole animals so that we can utilize all parts.

Pura Verdura

We get part of our vegetables from the cooperative Pura Verdura. This solidarity farm produces organic vegetables - and it's only a walk from the Mühle Tiefenbrunnen away.

Pura Verdura Carrot field

Cereal kitchen

The Mühle Tiefenbrunnen was originally a brewery. Cereals have been a tradition with us for over 130 years and are more than just wheat, rice and corn. We are fascinated by the diversity of cereals on this earth and also like to work with oats, einkorn and green spelt.


Consistently buy seasonally and enjoy good things even longer: To ensure the variety on our menu, we preserve part of the harvest in our production kitchen in the traditional way. We dry, ferment and preserve.

Our partners

Flour and bread:
Museum Mühlerama in Tiefenbrunnen
Bakery Buchmann in Zurich

Seasonal vegetables:
Pura Verdura solidarity farming in Lengg (Kreis 8)
Neighborhood farm on the Wynegg (Kreis 8)
Marinello family from Altstetten (district 9)

Fructus fruit association in Wädenswil

Mountain potatoes:
Heinrich family from the Albula valley

Organic mushrooms:
Kerns fine mushrooms in Kerns

Raw milk cheese and syrten butter:
Jumi family cheese dairy from the Emmental valley

Water Buffalo Camembert:
Aninia and Babatunde Adewale-Koster, Schafmilchkäserei Koster in Wald ZH

Gut Mädikon, Stallikon

Organic duck:
Clavadetscher family in Malans

Adrian Gerny, Zurich fish 

Gabi and Stephan Vetsch-Caretta,Gutsbetrieb Stockengut in Kilchberg
Ziegler Metzg in Oerlikon

Hohl family from Wald im Appenzell

Luca Zanetti local meat from Valposchiavo

Polenta and Bramata:
Linthmais Association in Tuggen

The Pure:
Patrick Marxer, Wetzikon

How to find us

Restaurant Blaue Ente
Mühle Tiefenbrunnen
Seefeldstrasse 223
8008 Zurich

Plan route

Visit website

Mühle Tiefenbrunnen
Seefeldstrasse 231
8008 Zurich

Plan route

Visit website

Mühle Tiefenbrunnen
Seefeldstrasse 219
8008 Zurich

Streetcar 2 and 4 or bus 33
to Wildbachstrasse or
Tiefenbrunnen train station.
Train S6 or S16 to train station

Parking spaces:
Parking garage or parking lot of the
Mühle Tiefenbrunnen at the

Route planner