At about a thousand meters above sea level, the castle It is nestled in a 650-hectare forest, where nature and elegance blend in harmonious balance. This environment invites you to rediscover the value of local products, a key resource for the agri-food sector. Adjacent to the castle is a privately owned farm, which supplies fresh, organic ingredients for high-quality cuisine. Here, luxury is expressed without ostentation: it is a luxury born of awareness, attention to sustainability, and respect for nature. culinary philosophy It translates into a creative approach that transcends traditional offerings, without ever compromising on ethical and environmental standards. There is no set menu: the dishes change daily, reflecting what nature offers.
Leading the kitchen is young chef Timon Wolf, creative yet deeply rooted in tradition. His cuisine is simple and rustic, reinterpreted with a modern twist in both flavor and presentation. Alongside him, Sydney—the castle's manager and his partner—provides a vital and inspiring presence. Whenever possible, the chef uses homegrown ingredients: vegetables, fruit, eggs, flour, bread, and meat.
A sustainable approach is also favored for the latter, largely avoiding the most valuable cuts. Anything not produced on-site is harvested from surrounding forests or purchased from small local producers. The guiding principle is a circular economy, with the goal of minimizing waste.
The dining experience is also designed as a moment of sharing: dinner, served at 7:00 PM, brings guests together around a long table, where a seasonal menu carefully selected by the chef is offered. Even the details contribute to the experience: the water, sourced from a spring on the property, is of excellent quality. The bread, baked daily in-house, is truly tempting: soft and fragrant, it becomes irresistible when paired with farm butter.
Among the proposals tasted - which we keep in French, the language of gastronomy - there are: Brioche with vegetarian and poisonous livers; Tartare de betterave fumée avec jaune d'oeuf confit; Ceviche de féra au babeurre, concombre et cerfeuil; Escalope de veau with apple mélasse, salade de pommes de terre and mousse de raifort; Dessert à la rhubarb.
The selection of local cheeses is also interesting, including Tête de Moine, Tête dure, Cortébert aux herbes, Galait Spielhofer, and Chèvre des fontaines. To accompany the meal, we chose two wines from the Cantina alla Maggia in Ascona, part of The Living Circle group along with the castle and other prestigious hotels: Bianco Kerner and Rosso Melodia.
Finally, it's worth noting that Château de Raymontpierre regularly hosts high-profile culinary events. Renowned Swiss chefs such as Andreas Caminada, Rebecca Clopath, Pascal Steffen, Tanja Grandits, Stefan Heilemann, and Mattias Roock transform these events into true creative workshops, where cuisine becomes an expression of research and innovation.
Chateau de Raymontpierre
Terbi Valley
2829 Vermes, Switzerland
Tel. +41 44 227 20 99
https://www.chateauderaymontpierre.ch
