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.
puraverdura.ch
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.
Durability
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, Tiefenbrunnen
Buchmann Bakery, Zurich
Seasonal vegetables:
Pura Verdura solidarity farming in Lengg (Kreis 8)
Neighborhood farm on the Wynegg (Kreis 8)
Marinello family, Altstetten (district 9)
Tomatoes:
Enikerhof, Cham
Fruits:
Fructus Fruit Association, Wädenswil
Organic mushrooms:
Kernser Edelpilze, Kerns
Chanterelle:
Central Switzerland
Truffle ravioli:
Pastinella, Oberentfelden
Goat cheese:
Hungerbühler Cheese Dairy, Oberrintal
Hay milk mozzarella:
Einsiedeln Milk Manufactory
Hinkelstein cheese:
Naturbuur, Gibswil ZH
Eggs:
Gut Mädikon, Stallikon
Organic duck:
Clavadetscher family, Malans
Fish:
Zurich fish, Adrian Gerny
Alpine pikeperch, Susten, Valais
Trout & brown trout, Bremgarten fish farm
cattle & Veal:
Gabi and Stephan Vetsch-Caretta, Gutsbetrieb Stockengut, Kilchberg
Ziegler Metzg, Oerlikon
Lamb:
Hohl family, forest in Appenzell
Polenta and Bramata:
Linthmais Association, Tuggen
The Pure:
The Pure Patrick Marxer, Wetzikon
