The story
Zum Brunnen in Jarmen anchors its Swiss country cuisine around a strict commitment to local produce and seasonal rhythms. Chef Alexander Rufibach steers the operation with a focus on regional ingredients and straightforward preparation. This dedication to nearby farms shaped the recent Gault&Millau rating that praised his precise handling of winter game. Fresh vegetables and pasture meats arrive daily to keep the kitchen grounded in reality.
Autumn plates highlight robust preparations like tender deer tartare and a rich chamois stroganoff finished with smoked bacon. Roasted venison fillet arrives with a crisp crust alongside a dense mushroom sauce that invites seconds. These savory courses balance the heavy hand of traditional regional Swiss cooking while remaining distinctly approachable. Guests invariably save room for the legendary Suure Mocke, a layered custard dessert that has defined the dining room for decades.
The building operates as a full gasthof where guests move between wood panelled seating areas and a shaded outdoor garden. A dedicated Napoleonic cellar provides a quieter space for larger gatherings and private events. The establishment earned Beiz des Jahres 2025 after years of consistent service and reliable quality. Tables fill quickly during peak season, yet the layout prevents any feeling of crowding.
Recognition
Details
