From the harvest to the plate

The origin - Lake Thun region first

At Hauenstein Hotels , great importance Hauenstein Hotels placed on sourcing products regionally whenever possible. If this is not possible, suppliers from Switzerland are considered. This means that the three hotels, two restaurants operated by Hauenstein Hotels the Klink Schönberg (also part of the Hauenstein Group) prioritize product quality and origin when selecting suppliers. To this end, a supplier guideline has been developed over the years, which is regularly reviewed, revised, and updated. This ensures that the highest possible quality is always maintained.

Where possible, wholesalers are often dispensed with and food is sourced directly from the butcher or the cheese dairy in the region. Even the bread comes from the baker in the village. Cooperation with local businesses is deeply anchored in the company's philosophy and is practised by all businesses.

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The transport - Safe ways

To ensure that the food arrives at the farms intact, we rely on long-term partnerships with suppliers. The required products are ordered in the quantities needed so that the transport routes do not pile up. Since the suppliers come from the region or Switzerland, the distances are short. When goods are received at the farm, a friendly atmosphere is maintained and the food is handed over in accordance with the regulations.

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The production - The eye eats with you

Once the food is in the farm, it continues to be processed with the utmost care. Hygiene plays the main role here. Delivery and storage are carried out according to guidelines, the cold chains are observed and all regulations are also adhered to during further processing. Each establishment pursues its own culinary philosophy. The Hotel Deltapark, for example, cooks to a 16-Gault-Millau point level, while the Grizzlybär restaurant focuses on hearty Swiss food. Even if the internal philosophies differ, the product and the experience for the guest are the focus everywhere.

The staff do their best to give the guest the best possible experience. The profession of chef is probably one of the most creative there is. The offer that the guest discovers in the menu is always being reinvented. Which flavours go together? Which flavours fit the season? Which textures can be made from which food? In this creative work, new plates are created that are also a highlight for the eye.

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The After - No Food Waste

One-third of all food in Switzerland is thrown away each year. Although most food waste comes from private households, large businesses are also called upon to take action. The Hauenstein Hotels , for example, are committed Hauenstein Hotels “No Food Waste” projects. The Burehuus restaurant, for example, participates in the“Too Good To Go”initiative, through which unused food is resold at a low price, preventing it from ending up in the trash. All of the group’s properties have also joined the Food Waste Berner Oberland project.

For several weeks, the kitchens at all Hauenstein Hotels properties, Hauenstein Hotels at the Schönberg Clinic, were closely examined. Waste was measured, and proposals for minimizing waste were developed. The sustainable use of resources is Hauenstein Hotels top priority for all Hauenstein Hotels properties. Many minds and many hands are involved before we, as guests, can enjoy our meals in a pleasant atmosphere. Let’s start enjoying and appreciating these magical moments more once again.

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