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Sustainability Policy

Sustainability is an integral part of our corporate philosophy – both in the kitchen and in our service. Our aim is to use resources responsibly, to support the local economy and to offer our guests an enjoyable yet mindful experience.

Suppliers & Procurement
We prioritise regional, seasonal and, where possible, organic produce to minimise transport distances and ensure the highest possible freshness. We work with partners who supply environmentally certified produce (e.g. MSC-certified fish, Label Rouge). Where possible, we prioritise fair-trade products and reduce single-use packaging through reusable systems.

’sKitchen & Menu Planning Our menus are based on seasonal produce and include a wide selection of vegetarian and vegan dishes. Through carefully considered recipes, we reduce our carbon footprint, increasingly opt for plant-based alternatives and use energy-saving cooking techniques such as steaming or low-temperature cooking. Utilising leftovers and planning according to demand help to prevent food waste.

Service & Waste Management
In our service operations, we largely avoid single-use materials and prioritise reusable and recyclable solutions. Waste is consistently sorted and recycled. Our teams are trained to use resources mindfully and to communicate our sustainable practices transparently to guests.

Energy & Water
We use energy-efficient appliances, optimise processes to minimise consumption and raise our staff’s awareness of the conscious use of energy and water.

Dialogue & Awareness
We see sustainability as a shared responsibility. That is why we actively involve our guests, provide transparent information about our measures and regularly generate momentum through special events.

In this way, we combine hospitality, enjoyment and responsibility – for our guests, our city and our environment.