Where every spoonful tells a delicious tale
As a hospitality and agricultural group, The Living Circle aims to promote young talent. To ensure that there will continue to be exciting gastronomy in the future, we are committed to firmly integrating our apprentices into the concept of the new "SchTund". They should be able to take on entrepreneurial responsibility and pursue their passion. Sustainability means much more than just bringing awareness to the plate. Especially in a shortage of skilled workers, we want to discover talent and allow them to devote themselves entirely to their passion - without pressure, hierarchies or excessive demands. But with all the more support, recognition and dedication.
Waste is produced, even if you want to avoid it. In the 5-star hotel industry, it is almost impossible to prevent food waste. The Living Circle needs to address this issue and look for solutions. At "SchTund", we see ourselves as a second-hand restaurant. Not only do we use second-hand furniture, kitchen appliances and other elements, but we also use leftovers from hotel catering. Our chefs Stefan Jäckel (Storchen Zurich), Stefan Heilemann & Tino Staub (Widder Hotel), Michael Schuler (Alex Lake Zurich), Mattias Roock (Castello del Sole), John Schiffmann (Restaurant Buech) and Timon Wolf (Château de Raymontpierre) have created soups based on this idea.
|Wednesday to Saturday||11 am to 8 pm|
How to find us
The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury fed by nature.Discover The Living Circle website