From our farm to your table

Almost 1,000 hens at Schlattgut farm in Herrliberg on Lake Zurich produce eggs for our hotels in Zurich. That means our guests can enjoy the freshest eggs in town. We use milk from our cows at Schlattgut farm to make tangy mountain cheese that is served to our guests for breakfast. If you are looking for some cold refreshment, try an ice cream made at Schlattgut with our own eggs and milk. Our favourite flavour is strawberry made with home-grown fruit. 

Far from the city in the Jura mountains, the Wenger family keeps a herd of Simmental cows in suckler cow husbandry next to our Château de Raymontpierre. The cows our housed in one of Switzerland’s most modern cowsheds and graze on lush, green meadows in the warmer months. The meat is an exquisite delicacy and can be found on the menus in our restaurants. You should definitely try the air-dried beef from Jura – it is outstanding!

Next-door to our Castello del Sole Beach Resort & Spa in Ticino are the vineyards of Cantina alla Maggia and the agricultural estate of the Terreni alla Maggia. Its fields cover an area of 96.5 hectares at the lowest point of Switzerland, just 196 metres above sea level. Here at the heart of the delta of the river Maggia, surrounded by nature reserves and Lake Maggiore, the microclimate is exceptional. Wine, spirits, maize for polenta (three different sorts), rice for risotto, and wheat for flour and pasta thrive here. But not just that: When we started cultivating rice at the Terreni alla Maggia in the 1990s, we were ahead of our time. Never had rice been grown so far north. Even today, the dryland rice of the Loto variety that grows here is second to none.