Insight into the Blaue Ente team

He is known at Seefeld as a warm-hearted restaurateur. After his time at Neumarkt, he took over the Schlüssel restaurant and firmly established himself in the neighborhood with his hospitality.

His concept of classic service and seasonal cuisine was already very well received there. We are all the more delighted that he is now continuing his passion at Blauen Ente .

And after just a few weeks, he has arrived. Alex enjoys coming to the Blaue Ente every day. The spacious and industrial premises are not only a pleasure for him, but also for his long-standing regular guests from the Schlüssel. He can hardly wait to experience the summer in the Mühle Tiefenbrunnen and in his new restaurant and to see how not only the rooms inside but also the terrace at Blauen Ente come alive at lunchtime. "What a wonderful place."

Tobias Buholzer has been our new head chef since November 2024 - and it feels a little familiar. Because his path to the Blaue Ente did not happen by chance: Tobias and host Alex Hannemann know each other from earlier times together - now they are finally working under the same roof again.

What's more, Tobias is no stranger to the Swiss gastronomy scene. In 2008, he was named Gault Millau Discovery of the Year and has since worked in a number of well-known establishments - most recently at the Rose in Rüschlikon. But now he is breaking new ground, moving away from classic one-star cuisine towards a more modern, traditional cuisine with character. 

Tobias reinterprets classic cuisine at the Blauen Ente . From down-to-earth to innovative and cosmopolitan to regional - sometimes even everything at once. This is exactly how Tobias gets to the heart of his style: honest, strong craftsmanship and full of passion for good products.

What is served on the plate is precisely prepared, tasty and well thought out - and simply looks good. Whether long-time blue duck fans or curious newcomers: Tobias' cuisine is a delight across the board.

And what is the ideal accompaniment to culinary highlights?

This is what we asked wine expert Markus during our visit. It turned out that this is a much more complex question and many aspects need to be considered.

"First I try to find out what a person likes. I have to find out whether someone prefers something light or something heavy. It's no good recommending a heavy wine if the person doesn't like it. And of course I first need to know whether it should be a white wine or a red wine. When it comes to white wines, there are very nice Chardonnays and Sauvignon Blancs. These are usually very good entry-level wines, but it always depends on how the wines are made. You can't recommend every Chardonnay in general. The red wines that often go down particularly well are Cabernet Sauvignon or wines made from the Tempranillo grape variety from the Rioja region, which are usually a little softer. In general, entry-level wines should be soft, round and aromatic and not have a lot of tannin and acidity," says Markus.

Guests benefit from Markus' enthusiasm for wine and its origins. Because for Markus, wine lives with history and culture. He knows the producers and the winegrowers and can therefore have a completely different understanding of the wine he serves.

When it comes to perfectly organized banquets and events at Blauen Ente , Mirjam is the first person to contact. With great care and a wealth of experience, she ensures that every event is planned down to the last detail and executed smoothly.

But her responsibility does not end behind the scenes - she also actively supports her team in the restaurant and is already a familiar face to many guests. As deputy manager, she also takes on managerial tasks in Alex's absence and ensures that everything runs smoothly.

With her organizational talent, her commitment and her eye for quality, Mirjam makes a significant contribution to the success of our events and is also a valuable member of the entire Blaue Ente team.