Fish

Perch thrive spectacularly in our pure mountain spring water. They are probably the most popular freshwater fish in all of Switzerland. Perch meat is firm, very pale in colour and low in fat.

After being marinated in a brine of dark Rugen beer and refined, the sturgeon is warm-smoked over beechwood at 65°C in the in-house smoke oven. It has a mild taste and is boneless, a particular feature of sturgeon. With its slightly malty note, the complex aroma of the beer harmonizes well with the smoky fragrance and taste of the sturgeon fillet.

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon.

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon.

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon.