From the region for you
Our vegetables grow in the neighborhood, the grapes ripen on Lake Zurich and we cook consistently with the seasons.
We source regionally
Organic coffee:
Stoll coffee, roasted in Zurich
Matcha & Chai:
Cinnamon and cardamom, Horgen
Tea:
L'Art du Thé, Lucerne
Seasonal vegetables:
Pura Verdura
solidarity agriculture in the Lengg (Kreis 8)
Marinello, Zurich
Apple juice fresh from the press:
Galegge Organic Farm Foundation, Suhr
Eggs:
Gut MädikonStallikon
Milk:
Hirzelmilch
Molkerei Rüegg
Yoghurt and cheese:
Wildberg Käse
Käserei Bettswil, Bäretswil
Käserei Preisig, Sternenberg
Abderhalden Naturbuur, Gibswil
Schafmilchkäserei Koster, Wald ZH
Odermatt Käserei AG, Dallenwil
Züger Frischkäse AG, Oberbüren
Damalis, Wernetshausen
Chicken breast:
Metzgerei Angst, Zurich (Swiss meat)
Bacon:
Metzgerei Angst, Zurich (Swiss meat)
Meat for meat platter:
Fuster Rauchspezialitäten, Turbenthal
Plantbased Poulet:
The Green Mountain, Landquart
Char fillet:
Fish farm in Bremgarten
From natural spring water
Bread:
Buchmann Bakery, Zurich
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.
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.
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.
