We prioritise Swiss and locally sourced ingredients whenever possible and design our menu around seasonal availability to ensure short supply chains.

As part of our sourcing guidelines:

• Always Swiss: beef, lamb, pork, milk, eggs, butter, soy


• Poultry: mainly Swiss, occasionally sourced from France


• Cheese: Switzerland and Italy


• Vegetable oils: Swiss oils, with Mediterranean olive oil


• Vegetables: primarily Swiss and seasonal; some produce (e.g., aubergines) is sourced from Spain when out of season in Switzerland

This approach allows us to combine regional quality with culinary diversity.

We use exclusively organic soy- and corn-based ingredients, as these crops carry a higher risk of GMO cultivation.

All other ingredients are either sourced from Switzerland or selected according to strict sustainability standards.

We purchase perishable ingredients based on confirmed customer orders and cook them shortly afterwards. This approach allows us to work with exceptionally fresh ingredients while minimising food waste in our kitchen.

We do not use artificial preservatives in our kitchen. Our meals remain fresh, safe and flavourful in your refrigerator for 5–7 days thanks to strict hygiene protocols, controlled cooking and rapid refrigeration processes. Most importantly, we use sous vide packaging, with proteins packed separately from grains and sealed in a low-oxygen environment to naturally extend freshness. In some recipes, small amounts of sulfites may be present in certain ingredients (such as olives, mustard, or pickles), which are added by the producer for preservation. Whenever present, sulfites are clearly indicated on the label.

We use selected seed oils as part of a balanced and evidence-based nutritional approach. In Switzerland, nutrition professionals consider high-quality seed oils suitable for healthy diets when properly produced and used.

Concerns around seed oils generally relate to industrial overheating or repeated deep-frying at very high temperatures. In our kitchen, we never deep fry.

We use Swiss-sourced cold- or gently pressed rapeseed (canola) and sunflower oils, produced according to strict safety standards. Our sunflower oil is high-oleic, making it more stable for cooking.

For salads and most Mediterranean and European recipes — representing around 70% of our dishes — we use extra virgin cold-pressed olive oil.

In our kitchen, we prioritise fast wok-cooking, baking and boiling.