7 Swiss Restaurants Offering Farm-to-Table Products from Their Own Land

Hotel Hof Weissbad

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Intro

Swiss restaurateurs place a high value on selecting quality ingredients, with a trend toward regional and seasonal sourcing. Yet, making this vision a reality often poses a challenge. Restaurants with their own fruit trees, vegetable plots, or livestock find it easier to operate sustainably. It’s especially delightful for guests when they’re served something that was just sprouting from the ground beside the restaurant.

Restaurant Predigerhof, Reinach

The care begins right upon arrival at this restaurant in Basel. Parking spaces are limited, so cycling or public transport are preferred—unless one decides to take a hike to the Predigerhof, which is operated as a non-profit and organized as a corporation. Plum jam, farm vegetables, herbs, and even quail eggs are grown, produced, and processed on-site; homemade chips made from otherwise unused vegetable scraps are among the restaurant’s must-have snacks.

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Stivetta Hofrestaurant. Biohof Taratsch, Lohn GR

As a chef and head of one of Switzerland's most unique restaurants, Rebecca Clopath has made a name for herself. What working with nature truly means, she learned from her mentor Stefan Wiesner, the "magician" from the Entlebuch region. In her hometown of Lohn in the canton of Graubünden, Clopath took it a step further by keeping the culinary experience intact while using ingredients from her own organic farm. Guests must book in advance for one of the so-called "taste perceptions" but can purchase larch liqueur or mustard from the farm in the meantime.

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La Ferme du Soleil, Verbier

The name "sun" in Verbier certainly makes sense, as it’s located on a sun terrace. One could easily offer an abundance of well-being here without paying special attention to the kitchen or the origins of the products used. But Viviane and Blaise Collombin had a different idea. They aim to connect their farm with the restaurant, so they not only serve beef and veal, as well as eggs, from their own production, but also process cheese and vegetables of a quality that is rare to find.

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Growing your own vegetables, herbs, fruit trees, and even raising livestock is not just a nod to modern trends; it’s a time-honored philosophy that shapes the unique atmosphere of the restaurant
Mario Kessel, restaurateur since 1985

Ristorante Vicania, Vico Morcote

When a winery of a special kind and an unusual restaurant come together, perfection is close at hand. In the case of Vicania, there’s also a top-notch rural location and a stunning view; guests feel as if they’re in a world of their own. Castello di Morcote, produced in red or white and of course in organic and biodynamic quality, makes the greatest impression when served in Magnum bottles. What doesn’t come from their own production—such as grappa or honey—is sourced from the immediate surroundings of Morcote and from other local producers who are equally careful and environmentally conscious.

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Restaurant Burgrain-Stube, Alberswil

Ingredients from their own farm? A given at Burgrain. And when the existing supply isn’t enough to fill the menu, it’s no big deal: they simply buy from neighbors. But the homemade bread, self-made beef salami, and the organic cheeses in various types are almost enough to make you happy. Not to mention the honey, homemade Spitzbuben (Swiss jam-filled cookies), and many other delicacies that are even available to take home!

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Castello del Sole: Restaurant Locanda Barbarossa, Ascona

Can a luxury hotel have something special when it comes to sourcing and preparation? Is that even possible? Well, when guests arrive by helicopter, which is certainly an option, it can be tricky. But one can come close to absolute mindfulness—and this is accomplished in impressive fashion at the estate by Lake Maggiore. Growing their own Merlot grapes and producing wine from their must almost goes without saying. What’s less common is that they also grow excellent rice, which is used in the kitchen, along with yuzu, tomatoes, shiso, and mountain pepper.

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Hofgut Oberwald, Hemishofen

What should a guest eat when they learn about the farm’s own Angus breeding? Of course, meat. It’s processed in impeccable quality and variety at the farm. How about starting with “Mostbröckli” (Swiss dried beef) and bacon, served with homemade bread? Afterwards, gourmets could move on to the Angus meatloaf or, if available, the almost legendary sausages made from their homebred cattle. The fact that the menu at Daniel Zimmermann and his family’s establishment is small speaks to the company’s conscious approach.

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