These seven businesses in the Lucerne – Lake Lucerne region place a high priority on producing food in a sustainable way. Not only do they use regional and seasonal ingredients, but they also employ resource-conserving processes and create local jobs. It means that cheese, fruit juice and wine from the region taste twice as good.
Ottiger Estate’s wines, made from ten grape varieties in its vineyards in Kastanienbaum (near Lucerne), have a distinctive character. Established in 1981, the estate focuses on local varieties suited to the local climate and soil. Not only are its products regularly singled out for awards, but it also offers guided tours and tastings of its exquisite Lucerne wines.
Respect for nature, humans and animals comes first at the Biohof Burgrain organic farm. It begins with the work in the field and ends with environmentally responsible sales and distribution. The farm’s primary activities are a wood-fired bakery and milk from its herd of well-treated cows. In addition, the farm grows its own vegetables and herbs, which can be bought in the farm shop or enjoyed in the restaurant. And that’s not all: the farm offers visitors a chance to take part in a wide range of rural and farming activities.
Housed in the former Capuchin monastery in Stans, everything here revolves around the gastronomic diversity of the alpine region. The CULINARIUM ALPINUM offers seminars and accommodation as well as alpine gastronomy focused on authentic, natural tasting products from the mountains. Currently under development in the monastery garden is an “edible landscape” containing some 500 varieties of fruit and berries and a well-stocked herb garden; it will open in summer 2021. What’s more, tangy Alp Sbrinz cheese that ripens in the magnificent vaulted cellar is on sale in the monastery shop.
This show dairy in Einsiedeln produces handmade regional specialities from premium natural Einsiedeln mountain milk. Mountain cheese, soft cheese or yoghurt: the interplay between sommelier and master cheesemaker transforms these milk specialities into a richly textured taste sensation. Visitors can watch the cheesemakers at work in the show dairy and enjoy their products in the in-house restaurant.
Just behind the Musegg Wall, i.e. almost in the city of Lucerne, is the Kulturhof Hinter Musegg, an urban farm whose land has been cultivated for 400 years. This organic farm is home to alpacas, shaggy highland cattle and many other farmyard animals. Between May and September, the cowshed turns into a restaurant and serves hearty farmhouse breakfasts every Sunday.
High above the Hertenstein peninsula, the Muff family has been running an out-of-the-ordinary organic farm for over ten years. The family does everything from cultivation to processing; it even prints the product labels using an old printing press. Top restaurants in the Weggis Vitznau Rigi region regularly stock up on ingredients from the Haldihof, whose organic shop sells everything from dried fruit and fruit juice to mustard, vinegar and even fragrant bath cubes.
The Chäs Chäller (Cheese Cellar) in Lucerne combines tradition and modernity. This one hundred-plus-year-old cellar is where wonderful alp cheese is ripened. Produced according to traditional methods and therefore particularly delectable, the raw milk cheese is sent here from a number of alp dairies. Strict adherence to criteria laid down by the alp cheese community of interest ensures a high standard of quality. Popular tasting sessions are held, during which visitors learn about the history of the Chäs Chäller and are invited to sample the variously matured cheeses accompanied by a sip of local wine.