Restaurant Blaue Ente

Culinary handicraft is tradition at the Tiefenbrunnen Mill: already during the belle époque period, the Tiefenbrunnen Brewery brewed beer for the city here, and subsequently the Wehrli Mill ground grain to make flour for bread for 70 years.

The Blaue Ente restaurant is upholding this time-honored tradition and works with producers who are known to them personally. With much lifeblood and muscle power, they create the basis for the restaurant’s creative, market-fresh cuisine.