Capet

Seasonal and regional products
Like Silex, Capet works with trusted suppliers and producers who provide seasonal and local ingredients. There is a close exchange between the two establishments, particularly when working with whole animals. This collaboration allows for precise planning and a holistic use of products.

Craftsmanship and daily freshness
Almost everything is produced fresh on a daily basis. Bread, butter and sausages are made in house, as well as stocks, ferments and preserves. The kitchen works exclusively with fresh, minimally processed ingredients. Some fermented products such as miso, koji or garum are sourced through Das Pure, with whom there is a close partnership.

Whole animal utilization
Meat is processed as whole animals in collaboration with Silex. All parts are considered, including offcuts and offal. This approach shapes the menu and creates space for dishes that combine traditional techniques with a contemporary lightness.

Vegetarian and meat based dishes
The ratio between plant based and meat or fish based dishes is roughly fifty fifty and shifts with the seasons. Vegetables play a central role and are treated with the same care and precision as meat or fish.

Conscious product selection
Labels are not the primary focus. What matters most are quality, transparency and a relationship built on trust. The exchange with producers is close and regular, and visits on site are a natural part of the collaboration.

Transparency and communication
The narrative is primarily conveyed through direct conversation at the table. Additional communication happens via the website, Instagram, and occasionally through press coverage. Portions are intentionally designed to be on the smaller side, and the team is happy to guide guests on how many dishes to order in order to share and experience the menu together.

Work culture
Capet fosters a positive and non hierarchical working environment. A four day work week is standard, and almost all schedule requests are accommodated. Ongoing education is an integral part of the culture, including wine tastings, internal trainings and farm visits. The aim is to deepen knowledge and strengthen the understanding of products and producers.

Collaboration and network
Relationships with suppliers are close and personal. Partners include Das Pure, Das Fleisch, Marinello, Bremgarten, von Escher, Rinderbrunnenhof, Stiftung Enzian, Gut Rheinau, Regio Metzg, Schmitterhof, Preisig, Augustus, Idea Salentina, Garcoa, Pilzchef, Christiandel, Toni Odermatt, Gallina and Zürisenf. Fish and other products are sourced through long standing trusted partners such as Stoll or Garcoa.