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Responsible consumption & production

Low Philosophy

Following his passion for efficient kitchen management principles, our Executive Chef Martin Göschel has brought to new life into his cuisine by introducing the Low waste philosophy. Very little goes to waste in his kitchen, not even droopy lettuce – instead of landing in the bin, these are used to make a refreshing pesto. To sum it up, for those surplus products that would otherwise go to waste, the team create new, delicious meals for our four restaurants.
These dishes raise awareness about food waste in a creative way - the recipe of the Offcut Pasta (Summer 2020) uses left-over rye bread used for breakfast to make homemade casarecce pasta, while the Offcut Pizza (Winter 2021) uses the same ingredients and principles, however creating the pizza dough.

Vegan dishes

Tasty vegan alternatives remain a great option for many visiting guests who can indulge in such delicious meals at our Alpina Lounge & Bar, while more elaborate vegan gourmet dishes can be savoured at Sommet by Martin Göschel. 
For these menus, we have partnered with creative start-ups such as New Roots and Planted which continue re-thinking the future of food. More information about these friends of ours may be found on the menus directly.

The Alpina Beehives

Since 2016, The Alpina Gstaad produces its own honey with its beehives located on the hotel grounds. In 2019, we started partnering with a local beekeeper and honey producer Stefan Neuhaus. The honey produced by 4 beehives on the hotel grounds is used in the kitchen for different dishes and available for breakfast. 

More about our Alpina bees

2016 | 5 beehives were placed by citizenbees
2019 | 4 new beehives cared by local producer Stefan Neuhaus replacing the old once
2020 | 2 new beehives added, making a total of 6 beehives
2021 | first bees farmed off-site using the Golden Ratio method 

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