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Atelier Vert
In collaboration with Team Atelier Vert
Eating with soil awareness
The Atelier Vert restaurant, which is part of the Hotel AlpenGold in Davos, has made a name for itself as a pioneer of vegetarian cuisine since it opened in 2022. Nestled in the mountain landscape of Graubünden, Executive Chef Manuel Zünd and his team transform regional and alpine products into culinary creations. His dishes tell the story of the place and the people who put their heart and soul into cultivating their produce.
Executive Chef Manuel Zünd comments:
“As a large 5-star hotel, it is imperative to deal with sustainable issues. It would be easy to implement offsetting measures, but it would be more sustainable to think and act sustainably right where the hotel is located.”
At Atelier Vert, vegetarian cuisine becomes a stage for creativity and regionality. Guests experience the pure taste of nature through fresh, seasonal ingredients, some of which come from the restaurant's own garden. The constantly changing menus highlight typical flavor elements and deliberately showcase them. The focus is on delightful combinations that bring the genuine taste of the Alpine world to life.
FOCUS TOPICS
Seasonal and regional cuisine
All the ingredients at Atelier Vert come from the Graubünden region or neighboring areas. Fresh, seasonal produce is at the heart of the menu, enhanced by techniques such as fermentation and pickling to offer variety even in the cold season. This approach guarantees guests a menu that is in harmony with nature and the seasons.
Sustainability and food waste
Sustainability is a central component of the concept. All waste from the kitchen is fed into a local biogas plant to close the cycle. In addition, precise planning of the menus ensures that there is no leftover food. Guests experience consciously portioned dishes that combine enjoyment and sustainability.
Collaboration with regional producers
Atelier Vert maintains close relationships with local farmers and producers. All partner businesses are personally known and share a passion for sustainable agriculture.
Organic products and quality
All products at Atelier Vert are organically grown, and many are also Demeter-certified. This high-quality selection is reflected in every dish and allows guests to experience the unadulterated taste of nature.
Vegetarian and plant-based cuisine
Atelier Vert focuses entirely on vegetarian products, with some ingredients such as cheese being made from milk. With creative, plant-based dishes, the restaurant shows how varied and enjoyable vegetarian cuisine can be.
Environmental and climate-friendly measures
The Atelier Vert is also committed to sustainability when it comes to equipment and energy supply. The hotel, to which the restaurant belongs, is heated with renewable raw materials such as wood chips, and the lighting has been completely converted to LED. In addition, waste heat from the ventilation system is used to heat the garage areas.
THEIR PRODUCERS
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Hof zur Seewiese
Rolled barley, flour, lupin, vegetables and sheep's milk from a farm at an altitude of 1650 meters.
This farm is characterized by sustainable farming in high alpine terrain. -
Biohof Dusch
Demeter-certified vegetables.
The farm stands for biodynamic cultivation and relies on traditional methods. -
Adanks Biofarm
Mustard seeds, eggs, saffron and vegetables from sustainable circular farms.
This farm combines innovative approaches with the preservation of old farming methods. -
Molkerei Davos
Dairy products from local cows.
The dairy is supported by 34 dairy cow farms and offers high-quality milk, cheese and yoghurt products. -
Swissnuss
High-quality tree nuts from the Bündner Herrschaft.
These nuts impress with their quality and regional origin. -
Bergkartoffeln aus dem Albulatal
Potatoes, oats, plums and mountain beans.
Kartoffeln, Hafer, Pflaumen und Bergbohnen. -
Heini & Jeanett Heusser:
Honey and pollen.
The products come from the side valleys of Davos and are characterized by their purity and naturalness. -
Aus der Region, was wir sammeln:
Juniper berries, rowan berries, fir tops, chanterelles and porcini mushrooms
These treasures of nature are harvested directly in Graubünden and enhance the dishes. -
Aus dem Garten des Atelier Vert:
Herbs, flowers and vegetables such as fennel, kohlrabi and carrots.
The garden is cultivated without pesticides and provides fresh ingredients for the kitchen from June to September.