Our philosophy
The kitchen of the Hotel Post Bezau by Susanne Kaufmann relies on regional sources and the principle of fresh, seasonal and regional products. an intelligent composition of menus that meet your personal demand for healthy nutrients and enjoyment with maximum sustainability. In order to secure the offer of regional fruits and vegetables, we rely on the old tradition of canning. As a result, we have seasonal delicacies "in stock" throughout the year. In our kitchen waste production is reduced to the lowest.
Traditional cooking
Seasonality is equally linked to Hotel Post Bezau’s quintessential cuisine. Its answer to ensuring regional fare year-round? Canning. Food contents harvested during the warmer months are preserved and sealed in airtight glass containers. From mushrooms and tomatoes to strawberries and blueberries, an on-site storage offers an abundance of culinary treats year-round - without compromising taste or damaging the environment.
Healthy culinary delights
Depending on the retreats and the individual needs, guests can choose from different menus, inspired by the natural diversity of local ingredients. The menus are accompanied by a large selection of teas, freshly squeezed fruit and vegetable juices and our own water "Zero Kilometer Water". If it fits the retreat, we are happy to present a selection of selected wines from our wine cellar.
Breakfast: 7.00 am to 10.00 am
Lunch: 12.00 am to 1.30 pm
Afternoon Snack 1.30 pm tp 6.00 pm
Dinner: 6.00 pm to 7.30 pm
