Kartause Ittingen

IN THE KITCHEN

Seasonal & Regional Cuisine
At Kartause Ittingen, meals are prepared in tune with the seasons, using around 200 house-made products. The kitchen team brings together the finest ingredients from the estate’s own dairy, butchery, gardens, wine cellar, orchards, granary, and wood-fired bakery in their «0-kilometre menu».

Food Waste & Responsible Use of Ingredients
Through its collaboration with the «United Against Foodwaste» initiative, the Restaurant Mühle gained insights over the course of a month into how food waste situation in the restaurant looks like. Both during preparation and on guests’ plates. Based on the findings, specific measures were introduced to reduce waste, including staff awareness training and using surplus production for the staff canteen's salad buffet.

Sustainability Labels
As a founding member of the Responsible Hotels of Switzerland, Kartause Ittingen is an excellent choice for anyone wishing to travel in an ecologically and socially responsible way. Its sustainability efforts have also been independently reviewed and awarded the Ibex Platinum certification, which is the highest level of this standard. This places the Kartause among the few operations that perform above average in areas such as management, ecology, regionality, social responsibility, and finance.

Use of Fresh and Minimally Processed Ingredients
Because nearly all vegetables, fruit, milk, meat, and bread used in the kitchen come directly from its own production, the Kartause can guarantee the highest standards of freshness and quality.

Close Relationships with Regional Producers
Any products that cannot be produced in-house are sourced, wherever possible, from trusted local producers, with whom the Kartause maintains open and ongoing communication.

Vegetarian / Plant-Based Cuisine
Guests at the Kartause can enjoy an ever-growing variety of vegetarian and vegan specialties.

Whole-Animal Use
Thanks to its in-house butchery, the Kartause ensures that every animal is used in its entirety, from fine sausages to Haggis pralines. This practice is considered self-evident and reflects a deep respect for both the animal and nature.

IN THE RESTAURANT

A Respectful Work Environment, Fair Compensation, and Staff Wellbeing
At Kartause Ittingen, a respectful and cooperative workplace culture is a top priority. Teamwork and open communication are at the heart of daily operations. Employees receive fair wages that not only acknowledge the value of their work but also reward individual performance. Regular training opportunities support personal and professional development. In addition, Kartause Ittingen promotes a healthy work-life balance through flexible working hours and various health and wellbeing initiatives.

Sustainable Kitchen and Restaurant Equipment
Each new purchase is carefully assessed with sustainability in mind. Instead of simply replacing items, efforts are made to preserve and enhance existing ones, with a focus on durability, quality, and collaboration with local businesses. For instance, the garden dining chairs and the tables in the Mühle restaurant were not replaced but professionally restored. Wherever possible, Kartause Ittingen works with regional craftspeople, underscoring its commitment to responsible and forward-thinking practices.

Environmentally and Climate-Friendly Measures
The facility uses electricity sourced entirely from renewable energy. Approximately 10 percent of its annual consumption, around 120,000 kilowatt-hours, is generated by its own photovoltaic system. Heating and lighting are provided by a combination of woodchip heating, solar panels, and photovoltaics. Each year, about 2,000 cubic meters of locally sourced wood are processed into woodchips, replacing an estimated 166,000 liters of heating oil. This approach significantly contributes to environmentally friendly energy use.