From the garden to the plate

Born in Peru almost 60 years ago, César would never have dared to dream that his career as a gardener would take him to Switzerland . He spent his early years on fishing boats along the Peruvian coast, driven by the desire to explore the world. Although he was originally attracted by the American dream, he found himself in Switzerland in 2001, lured by the proximity to his sister, who had been living in western Switzerland for years.

Early morning on Lake Thun: this is where tradition and sustainability meet when Johannes von Gunten, a professional fisherman, and Beat Bührer, host at Parkhotel Gunten, cast their nets.

0 kilometer philosophy - 100% taste. In a 0 kilometer menu, the kitchen team of Kartause Ittingen combines the best ingredients from its own butchery, market garden, farm cheese dairy, wine cellar, orchards, granary, wood oven bakery as well as from the fish farm.

At Grandhotel Giessbach, which is located at the impressive waterfalls on Lake Brienz that give it its name, the in-house production is really lived. The herb cultivation as well as the historic vegetable garden are the source for all kinds of creative cuisine. Already in 1897 the cultivation of edibles was mentioned on plans. Today, the former self-sufficiency garden is being rediscovered and used to grow all kinds of things for one's own kitchen. Back to the roots, in the truest sense of the word.

At the Romantik Hotel Bären, located in the small village of Dürrenroth in the canton of Bern, the proximity to the suppliers is appreciated.

Over 100 species are cultivated in the in-house garden. The collection of different mints alone includes 35 varieties.

Anyone who appreciates enjoyment in a glass cannot avoid the hotel Arenenberg on Untersee in Thurgau.

Over 450 different types of herbs now thrive on Mount Rigi. The aromatic plants have now taken such a central role in the concept that they even adorn the name of the hotel - Kräuterhotel Edelweiss.