Restaurants participating in the Swiss Tourism Day Vegetable Day

More than 1,000 restaurants participate from Lake Constance to Lake Geneva replaceable vegetable day From the first of October. Switzerland Tourism wants to celebrate sustainable gastronomy on the official World Vegetarian Day and has invited hoteliers to serve their guests something vegan. It’s all about local vegetables – healthy, tasty and also good for the climate. We offer eight restaurants one wouldn’t necessarily expect: the country inn, which has a gourmet menu, or the steakhouse, which is entirely meat-based, or the noble hotel with its very talented restaurant, where vegetables are usually the great garnish. he is.

Frohsinn Restaurant in Nunningen SO

subordinate joy In Nunningen you seem to imagine a country inn: a well-kept, old stately home with a garden restaurant. For 35 years, the menu of the Haines family restaurant has been accordingly: cordon bleu, cream schnitzel, sausage. The latter is made at home. Ten years ago, son Roger took over, gradually adapting the menu and incorporating vegetarian dishes – even though his brother and cousin are butchers. Lately, the kitchen has been making everything itself for ravioli, from dough to filling, including meatless versions. Even the spring rolls produced by a Thai neighbor are vegetarian. The innovative owner has now installed charging stations for e-bikes in front of the restaurant. On Swisstainable’s Viable Veg Day, the focus will be on the veggie burger, among other things. Developed by his cousin the butcher. And he got an award for it. “If you want to attract guests from the outside, you have to do a lot for it,” says Roger Haines.

Santis Summit AI . Restaurant

Restaurant guests Santis Peak They will receive a very special menu card on October 1st: a vegetarian and vegan exclusive card. “The chefs in our three restaurants find it very exciting for us to take part in Veggie Day. Some have already declared their absolute desire to work in the kitchen that day,” says Remo Brulesauer of Säntisbahn, which, in addition to Säntis Summit, owns the Schwägalp Restaurant and Passhöhe Inn. . The cruise restaurant in Säntis at more than 2,500 meters above sea level, the summit of Säntis, offers vegetarian dishes on the menu, just like other restaurants. These are mainly tried and tested dishes such as Chäshörnli or Chäsröschti with fried eggs, but also vegetable rice, for example. New creations are likely to be added on October 1st.

viable vegetable day

On World Vegetarian Day on October 1, Switzerland Tourism, along with GastroSuisse, HotellerieSuisse and Planted, declares Swisstainable Veggie Day. It should become a milestone for sustainable gastronomy in Switzerland. Together with restaurants, hotels and partner organizations, the three establishments want to inspire local and foreign guests to enjoy vegetarian food. Everyone should participate, from the best gastronomy to simple mountain restaurants.

On World Vegetarian Day on October 1, Switzerland Tourism, along with GastroSuisse, HotellerieSuisse and Planted, declares Swisstainable Veggie Day. It should become a milestone for sustainable gastronomy in Switzerland. Together with restaurants, hotels and partner organizations, the three establishments want to inspire local and foreign guests to enjoy vegetarian food. Everyone should participate, from the best gastronomy to simple mountain restaurants.

The restaurant at The Dolder Grand in Zurich

Not many chefs in Switzerland are so decorated as Heiko Nieder of the luxurious The Dolder Grand Hotel in Zurich: for his work in Restaurant He got 19 points from Gault Millau and two Michelin stars. Nieder takes part in the Sustainable Vegetable Day in Switzerland. “It’s important to me to be able to offer something to all guests – especially when there is a trend towards vegetarian and vegan cuisine. I also have to constantly reinvent and develop myself. It’s fun, and I keep my finger on the pulse.” On October 1, he will introduce a new vegetarian menu to celebrate the event. What makes the vegetarian or vegan menus different in a starred kitchen? “I have to dispense with many animal products, which are actually indispensable in a star’s kitchen, especially when it comes to stock and sauces. But with a wealth of ideas and many years of experience, you can also create variations of taste with vegetarian and vegan dishes. »

Restaurant Tout un monde…, Grandvaux VD

The restaurant is located in the main square of Grandvaux Tot and mound… With a view of Lake Geneva, in the middle of Lavaux vineyards, it impresses with its authentic cuisine and relies on products from local manufacturers. As can be seen from the menu, the restaurant places special emphasis on vegetarian dishes (at least one appetizer and one main course, plus recommendations on the week’s menu). On the occasion of Swisstainable’s Viable Vegetable Day, the already tempting offer will be complemented by a 100 percent vegetarian surprise menu from the chef. “In addition to a gastronomic offer based on high-quality regional products, meat and fish-free dishes are an essential part of our menu. These dishes are also growing in popularity, say Celine and Johan Gesponer, the friendly owners of the restaurant.

Steakhouse in Lachen SZ

who – which Steak house Of course, Marina in Lachen serves mainly meat. But vegetarian dishes, especially if they come like meat from the grill, can also be a joy to cook, and the restaurant kitchen is convinced of that. To prove it, he’s participating in Swisstainable’s Sustainable Vegetable Day. “We want to make a large group of customers happy with our food,” says Dejan Savic, Director of Gastronomy. Of course, he could understand that someone special and only for 1.2 kilograms of grilled tomahawk came to their steakhouse. “Maybe our authentic vegetarian dishes may also inspire you to try something new and think of a balanced, sustainable diet with lots of vegetables.” On Veg Day, Steakhouse will offer a separate menu with gourmet starters and main dishes, as well as a selection of vegetarian desserts. As always, the focus is on the charcoal grill.

SAC Medelserhütte GR

It cooks at an altitude of 2524 meters above sea level – depending on the season and weather. crew Medelserhutte In Graubünden it prepares dinner for up to 60 people. They are all hungry, as they have at least four hours to climb or a longer daytime ride behind. But anyone who thinks hikers only ask for meat dishes here is wrong: About a third of visitors order a vegetarian dish when their beds are booked. “It is important for them that the meals are healthy and filling,” says the shack’s warden, Verena Kohli. Merely serving spaghetti with tomato sauce may not be acceptable. Vegetarian hits are vegetarian lasagna or pizza. So you’re very likely to serve one of these two dishes to guests on Swisstainable’s Consumable Vegetable Day, she says.

l’Ecluse Restaurant in Bienne BE

Restaurant l’Ecluse It borders the language in a former compass factory in Biel and invites you on a culinary journey through the Jura and Seeland. Sebastian Kunz and Fabiano D’Agostin, operators of the restaurant confirm: “From the earth to the plate and back to the earth – everything is connected. Like nature, our menu changes daily and adapts to what our region has to offer in a radius of 50 km.” Their goal is to demonstrate the beauty, diversity and history of their products in a sustainable way. And delicious – in the spirit of the circular economy. “We work without frills and focus on the essentials. We maintain direct collaborations with farmers and producers who share and live our values.” In other words, Ecluse’s philosophy sees gastronomy as a cycle: from product to processing and disposal. It usually contains The restaurant always has a vegetarian option on the menu as well.For Swisstainable Veggie Day, the friendly Ecluse team would like to make their guests more aware of this diet.

Jacques Brasserie at the Hotel Schweizerhof in Bern

It is in the best location in Bern: a few meters from the train station, near the parliament building. Jack Brasserie The Schweizerhof, fully furnished in French style, is often visited by Swiss political figures. The menu is traditional, as you would expect from a brasserie: from tartare to boeuf bourguignon to pepper steak. On Swisstainable Veggie Day, the brasserie complements the meat-heavy menu with a three-course vegetarian menu, where guests can also order courses individually. “It’s a great opportunity for us to show that vegetarian dishes can be fun, too,” says the kitchen.