Our Farm To Table Philosophy

Dining at The Capra feels like home because it combines a love of detail with a sense for the essential. The Capra is naturally combining sustainability and gastronomy based on our love for good local food and wine.

Our fine dining, brasserie and lounge menus follow a holistic & wellness approach: with all our actions we focus on health and mindfulness and use our resources carefully. We know where our produce is being sourced and get inspired by what surrounds us. We are always aware that it needs good people to do amazing things and this is why we work so closely with our suppliers.

The inspiration for our menus begins at our own doorstep, at the foot of some of the Swiss Alps greatest mountains. Our menu changes with the season, our ingredients are sourced from suppliers and partners who share our philosophy. Whether it’s vegetables or meat: we try to use every product entirely. At The Capra, we are always looking for quality, origin and authenticity from farm to table.

ERIC GLAUSER, OUR CHEF

Eric Glauser is a talent within the Swiss cooking scene, whose innovative creations provide a special flavour experience. Our talented chef combines seasonally and regional ingredients and gives classic dishes a new, fresh interpretation. At the heart of his philosophy are a high sense of seasonality, the highest quality produce and pure passion for the ingredients.

After completing his apprenticeship, Eric worked as a Commis de Cuisine at the Hotel Waldhaus Dolder in Zurich where he learnt the philosophies of different kitchens as the chef de partie. He made his first experiences on Gault Millau level in the restaurant Steinburg in Küssnacht and from here Eric continued his journey as a sous chef in various Gault Millau restaurants.

On the side of Pascal Kleber, Eric developed further his discipline, consistency, solidarity and humanity. With these virtues, he took over the challenge in 2012 as a kitchen chef at the 4-star Parkhotel Oberhofen in Thunersee before joining us in 2015 at The Capra and being awarded 15 Gault Millau points.

OUR carefully chosen suppliers

OUR meat

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OUR fish

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OUR fruit

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the menus

Within The Capra, Eric Glauser and his team pamper our guests with an honest and uncomplicated cuisine in the Brasserie and two regional and seasonal tasting menus in the Fine Dining (15 Gault MiIlau points).

Our Brasserie menu is inspired by the farm to table philosophy. We call it the luxury of simplicity – an honest cuisine.

In our Fine Dining Restaurant, awarded 15 Gault Millau points, the menu is based on seasonality and sustainability: fresh, local ingredients from farmers and local producers, who share the passion for quality with us. You can expect a culinary journey with many highlights and Swiss products!

The Wine Cellar

The wine cellar makes an atmospheric backdrop for private dining, intimate events, or special celebrations.

The Capra’s wine list includes exciting vintages from established and up-and-coming wineries worldwide. But the main focus is on local wines from the Valais, Switzerland’s foremost wine-growing region. It’s also home to the highest vines in Europe at Visperterminen, 1100m above sea level. The three main varieties are Pinot Noir, Chasselas and Gamay.

Our sommelier hosts wine tastings, so our guests can discover Switzerland’s best-kept secret – the exceptional wines of the Valais.