Guat'z Essen

This restaurant may be rather inconspicuously located on the edge of a small village, but it is certainly worthy of your attention. From Permaculture to Table is the concept behind it. Peter Fankhauser is doing remarkable work here in two respects: first, he keeps a 1 000m² permaculture garden and is therefore himself able to supply the restaurant with fruit and vegetables. Only cereals and dairy produce are sourced elsewhere in the region. Secondly, these ingredients are transformed into elaborate dishes that are brimming with flavour and aroma, complexity and intensity. They serve a single vegetarian set menu, which comprises nine courses on Wednesdays and Thursdays, and 13 courses on Fridays and Saturdays. Service starts at the same time for all diners, with explanations provided about the sustainable philosophy.

From permaculture to table, with a garden walk in season

From June to November, service can begin with a guided tour of the garden, weather and ground conditions permitting.

One menu, timed like a performance

A single vegetarian or vegan set menu, with service starting at the same time for everyone and the sustainability story explained as you eat.

9 courses midweek, 13 at the weekend

Two menu lengths depending on the day, designed to show the garden at full stretch.

Signature Ingredients

• Fruit and vegetables from the permaculture garden: the backbone of the menu, grown at a natural pace.
• Regional cereals and dairy: brought in locally when the garden cannot supply them.
• House ferments and drinks: leftovers are reused, including kombucha and lemonade.

Set menus (vegetarian or vegan)

• 9-course menu (Wed-Thu): €135 per person
  • Wine pairing: €55
  • Non-alcoholic pairing: €45
• 13-course menu (Fri-Sat): €165 per person
  • Wine pairing: €75
  • Non-alcoholic pairing: €60