Widder Hotel 

Enjoyment with a clear conscience

Pasta from the hotel’s own farm, nose-to-tail in the city center, global partnerships – here, culture and responsibility meet at the highest level.

FARM TO TABLE
Pasta, meat, eggs and wine come from the group’s own farms – such as Schlattgut in the Zurich Highlands or Terreni alla Maggia in Ticino. This close production link ensures quality, short transport routes, and full transparency on the plate.

REGIONAL & RESPECTFUL
At the Boucherie AuGust, nose-to-tail cooking is the standard – with Swiss products, handcrafted and served with care. Seasonal menus are central at the Widder Restaurant and bar as well – from wild herb cocktails to signature traceable dishes.

PARTNERSHIPS WITH IMPACT
From EarthCheck certification and the Swisstainable label to myClimate, CleanHub and SapoCycle – the hotel collaborates with strong partners to visibly improve its social, ecological and economic practices.

CULTURE ROOTED IN THE PAST, FOCUSED ON THE FUTURE
Behind its elegant facade lies deep tradition: the Widder Butchers' Guild still influences the house today – with a modern take on luxury that embraces values and responsibility.

Framework program

Located in the heart of Zurich’s Old Town, the hotel offers a curated range of culinary experiences and exclusive events – personally guided and closely tied to the region.

• Masterclass with Michelin-star chef Stefan Heilemann

• Wine excursion with sommelier Stefano Petta

• Food tour through the City & Lake Resort restaurants

• Bar tour with signature drinks at various venues

• “Just a table 4 two” – private dining experience