The herbs are from the Institute's own kitchen garden, and all other ingredients are tested systematically and then sourced from the best, meticulously selected suppliers. The GDI's chefs know that good cuisine can be achieved only with good ingredients – always fresh from the market, healthy and in season. At the GDI, we prepare food fit for gourmets, whether they're attending a cocktail reception or sitting down to a multi-course dinner. A few sample menus for your inspiration:

Sample Menu 1

Autumn salad
Grape  |  parsnip  |  grain

Guinea fowl  |  Switzerland
Rosehip polenta  |  caramelised chicory  |  Serrano ham (ESP)

Chestnut  |  peanut  |  Szechuan pepper

Sample Menu 2

Pumpkin soup
Wasabi  |  pear  |  lemon thyme

Venison entrecôte  |  Switzerland
Hazelnut spaetzle  |  blackberry  |  celery

Chocolate  |  orange  |  honey

Sample Menu 3 (vegetarian)

Porcini essence
Focaccia  |  pecorino  |  cognac

Beetroot ravioli
Goat cheese  |  walnut  |  watercress

Turmeric  |  vanilla  |  walnut

Sample dish 4 (Superfood)

Tuscan panzanella
Avocado  |  rucola  |  orange  |  almond  |  wholegrain bread  |  cherry tomato

Fillet of beef  |  Switzerland
Spelt pasta  |  cherry tomato  |  curly kale  |  Emmental cheese

Cappucino panna cotta
Kefir  |  pomegranate  |  physalis

Order now

Cook books by our Pastry Chef Marianne Frener: «Nagellack und Rösti», «Fette Beute», «Mary Miso».