#1 Karlskraut, Lucerne
Karls Kraut inspires with its purely vegetable and natural cuisine. The dishes are always of organic quality and largely made from regional and seasonal products. The restaurant takes care to produce as little waste as possible. The interior has also been designed using as many natural products as possible to conserve resources. In addition to Sunday brunch and dinner, the restaurant offers three to four different lunch menus.
#2 Energy Kitchen, Bern
Natural ingredients, a passion for good food and healthy, filling dishes. The Energy Kitchen team helps its guests on their way to a healthier lifestyle. Sustainability and environmental issues are at the heart of Energy Kitchen's restaurant culture. They use their own Energy glass bottle deposit system, reCIRCLE reusable tableware and plastic-free, sustainable packaging for their products. Everything from juices and smoothies to brunches, salad bowls and more can be found in the restaurant. Their focus is on local, fresh and mostly plant-based food.
#3 The Artisan, Zurich
A love of locally grown and produced artisan products, and an organic garden they share with their neighbours. The Artisan is a lively neighbourhood restaurant, a green oasis in the middle of Wipkingen that invites you to linger. A place to share a passion for innovative cuisine, all year round, in a relaxed and informal atmosphere. Inspired by nature from their organic garden and the surrounding farms, forests and fields, they cook daily with wholesome, natural and fresh ingredients.
To close nature's cycle, surplus food is processed on site in their composting machine. This innovative machine, the first of its kind in Zurich, helps them avoid food waste by using microbes to create nutritious compost within 24 hours, which they in turn share with their vegetable growers and neighbours in the community garden.
# 4 Restaurant Mühle, Kartause Ittingen
Kartause Ittingen, a former Carthusian monastery in Warth near Frauenfeld, combines monastic values with culture, education, care, and hospitality. It features a hotel, museums, seminar rooms, banquet halls, a farm with vineyards, cheese dairy and butcher's shop, and the Mühle restaurant. The 150-year-old mill wheel and the cosy garden restaurant around the Laurentius fountain invite you to linger and enjoy.
The kitchen team is committed to sustainability and the monastic value of self-sufficiency. They use everything grown on and around the property, including their own farm and dairy products, fish, herbs, vegetables, and bread. If needed, they supplement with local and regional produce. Dishes made exclusively with Ittingen products receive the "0-Kilometre-Menu" stamp.
# 5 Restaurant Magdalena, Rickenbach bei Schwyz
"Raw, rough, regional" - that's how Dominik Hartmann sums up his philosophy. Hartmann's culinary skills and the overall gastronomic concept at Magdalena were so impressive that the Michelin Guide awarded him two stars at the age of 28. The 30-year-old inspires with an undogmatic, refined cuisine that puts vegetables at its centre. It is the first purely vegetarian restaurant in Europe to be awarded two Michelin stars. Most of the produce comes from the surrounding area, many from Rickenbach itself. "Magdalena's motto is "Let us surprise you with the fine tastes of our region!
Selection & Text: Vanessa Tresch
Published: 14.03.23
