Blaue Ente

Culinary craftsmanship has a long tradition at the Tiefenbrunnen mill: already during the belle époque period, the Tiefenbrunnen brewery brewed beer for the city here and subsequently for 70 years the Wehrli mill ground grain to make flour for bread.

And today the Blaue Ente restaurant upholds this age-old tradition by working exclusively with producers whom it knows personally. This collaboration, together with a great deal of passion and hard work, forms the basis for the creative, market-fresh cuisine on offer.