The origin - Lake Thun region first

At the Hauenstein Hotels, much emphasis is 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 of the Hauenstein Hotels as well as the Schönberg Clinic (also part of the Hauenstein Group) pay attention to the quality of the products and their origin when selecting suppliers. For this purpose, a supplier guideline has been created over the years, which is checked, revised and adapted again and again. In this way, the best possible quality can always be guaranteed.

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.

‍

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.

‍

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.

‍

The After - No Food Waste

One third of food is thrown away in Switzerland every year. Even though most waste is generated in private households, large companies are also called upon to take action. The Hauenstein Hotels, for example, are committed to No Food Waste projects. The Burehuus restaurant, for example, participates in the "Too Good To Go" campaign, in which food that is no longer used is sold on at a low price so that it does not end up in the rubbish. All the businesses in the group have also taken part in the Food Waste Bernese Oberland project.

During several weeks, the kitchens in all establishments of the Hauenstein Hotels as well as the Schönberg Clinic were closely scrutinised. Waste was measured and suggestions for waste minimisation were developed. A sustainable use of resources is a major concern for all Hauenstein Hotels establishments. Many heads and many hands are involved before we as guests can enjoy our meal in a beautiful atmosphere. Let's start to enjoy and appreciate these magical moments more again.

‍