About us
From wine press to inn
In 1954 Emil Brügger set up the first dining room in the old wine press on the Dorfhalde and served wine from the vineyard opposite. His granddaughter Andrea Brügger has run the house since 2011 together with head chef Marc Zbinden, today with eight staff.
- founded
- 1954
What has remained is the closeness to our suppliers: the fisherman brings perch and whitefish to the back door, the vegetables come from the Grosses Moos, the lamb from a farm on Mont Vully. What we can't find nearby, we prefer to leave off the menu.
Qualifications
Qualifications in the house
We don't hang certificates in the dining room, but the training behind them can be verified. For you it means trained people at the stove and at the table, and a business that trains young professionals itself.
Federal VET Diploma in Cooking
Marc Zbinden and two other cooks hold the Federal VET Diploma, complemented by stints in classic kitchens. You can taste it in sauces made from bones rather than powder.
Federal Diploma of Higher Education, Chef
Marc Zbinden has passed the professional examination as a chef. This puts him in charge of costing, goods flow and the training of apprentices in the house.
Restaurant licence, Canton of Fribourg
Andrea Brügger holds the cantonal restaurant licence and is legally responsible for running the business. This includes the hygiene concept and the serving of alcohol according to cantonal requirements.
Member of GastroSuisse
As a member of the industry association we follow the national collective employment agreement. For our staff that means regulated wages and working hours.
Recognised training company
We train apprentices as cooks and in restaurant service, audited by the Office for Vocational Training. Two apprentices are currently working with us.
Selected work
Three evenings that stayed with us
Events say more about a kitchen than a menu does. These three show how we plan, what we buy and what ended up on the table.
Silver wedding in the Buchenstube
58 guests over two evenings, because the room only seats 28. We cooked the same five-course menu with perch and lamb both times so nobody missed out, and served the apéro in the courtyard.
Winegrower's dinner with the vineyard opposite
Four wines from Mont Vully, four courses, 24 guests. The winegrower presented each wine and the kitchen adjusted the courses again after the barrel tasting in September.
Company dinner for a Murten joinery
32 people on a Monday, that is on a closing day. Three-course menu with boiled beef, invoice with thirty days' terms, finished at 22.30 as agreed.
Christening meal in the garden
19 guests under the beech tree, six of them children with their own plates. We set the tables in a U-shape so the grandparents could see everyone.