we at restaurant f39 are chefs
modern and yet down to earth
somewhere between classic and punk
based on french and japanese cooking techniques
we create a seasonal, plant-based cuisine
our vegetables come from biodynamic gardens in the region
from which we gain strength and flavour
wild plants are still collected by ourselves
and we only use swiss meat and fish from sustainable sources
our menu is constantly changing and subject to the changes of nature

thursday through saturday evenings we serve only the omakaze menu, on sundays also shorter variations and snacks