A little time out at "Blaue Ente"

Concept Blaue Ente

Alex Hannemann(formerly restaurant Schlüssel) has been the new host of the Blaue Ente restaurant at Mühle Tiefenbrunnen since 2024 and, together with his team, is shaping the new concept. The team already knows each other from previous positions, is wonderfully well-rehearsed and provides a warm service. In summer, you can sit outside in the shelter of the trees and in winter you can enjoy a particularly cosy atmospherein the restaurant. There is often a campfire outside.

There is a strong focus on wine. The wine list has 30 pages and the wine cellar is well stocked with special bottles of wine from Swiss winegrowers, which are sourced directly, as well as a wide range of wines from other countries.

There is a large selection of games and books for children.

Kitchen Blaue Ente

Head chef Niclas Ohrmann and his team prepare seasonal Swiss cuisinethat is nevertheless cosmopolitan. The emphasis is on high quality products and the dishes are freshly prepared. The menu indicates where the main ingredients such as fish and meat are sourced – preferably sustainably from the surrounding area. 
Aharmonious team that gets on well together is particularly important to Niclas, so that the end result on the plate is just right. 

My tip: meatloaf with a wine recommendation from the team, risotto and the homemade cream slice (1, 2 or 3 tiers ;-))