Villa Lindenegg

Seasonal and regional cuisine
The menu is intentionally small and changes regularly. At lunch, three weekly changing menus are offered: one with meat, one vegetarian and one vegan. In the evening, the menu changes every two weeks. This flexibility allows the team to consistently work with what is in season and available.

An important role is played by collaborations with Solamix, a community supported agriculture initiative, and the social garden project Langsamer. Fresh vegetables arrive weekly and help shape the menu planning. These are complemented by products from the villa’s own garden.

Fresh and artisanal processing
At Villa Lindenegg, hardly any processed foods are used. Vegetables, meat and fish are prepared fresh, eggs come directly from the farm, cheese from the Jura, and coffee from a befriended roastery in the old town.

Fermentation is an integral part of the kitchen. Ingredients are preserved, fermented, and their own miso is produced using koji from Onri Ferments. Even vegetable trimmings are sometimes repurposed in ferments, giving them a meaningful second use.

Vegetarian and plant based cuisine
Vegetarian and vegan dishes are an integral part of the menu. In the evening there is usually one starter and one main dish with meat or fish, while the rest of the menu is vegetarian or vegan. Plant based dishes are composed with the same care and attention as those containing meat.

Using the whole animal
Meat is often sourced as a whole animal, such as lamb or beef, allowing for holistic use of the product. Portions are intentionally moderate, and second servings are possible. This approach reduces food waste and encourages appreciation for the product.

Thoughtful selection of beverages
The coffee comes from Kafoj Manufacture de Café. The beans are traceable down to the individual plot. Not everything is certified, but production is transparent and sustainable. Tea is sourced in organic quality from La Cucina.

The wine selection is also shaped by personal relationships with winemakers, including Keller am See, Domaine Bonnet du Fou, Weingut Krebs und Steiner and Cru de l’Hôpital.

Transparency and communication
The origin of the products is communicated at the table, partly on the menu and through social media. The team is aware that there is still potential to improve in this area. In the future, the stories of the producers should become even more visible.

Fair working environment and compensation
Villa Lindenegg maintains a very positive working environment with a flat hierarchy. The base salary is comparatively high, and long term employees earn accordingly more. Tips are shared fairly among the team. Staff can eat at the restaurant and occasionally take leftover food home.

Further training is actively encouraged. Internal wine trainings, external courses on fermentation or koji, as well as educational team visits to producers help strengthen a shared understanding of quality and craftsmanship. Team members are encouraged to contribute their own ideas and actively shape the work environment.

Sustainability as a mindset
Sustainability is reflected not only in sourcing but also in everyday collaboration. Appreciation, openness and responsibility shape the culture of the house, for guests, the team and partner producers alike.