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Restaurant Mühle

With its big mill wheel, built in 1870, and the adjacent garden restaurant, restaurant Mühle is a wonderful place to enjoy culinary delights.

Our kitchen crew, under the helm of Jürgen Stöckel, will pamper you with healthy, seasonal and lovingly prepared food. The selection of food varies according to the products available from our farm, dairy, butchery, bakery, garden, fish farm and wine cellar – in keeping with the monastic tradition of self-sufficiency. Ingredients that cannot be provided from our own farm are locally sourced whenever possible.


Opening Hours:
Open daily
8:30am–11:30pm


To book a table, call
+41 52 748 44 11
or online


Our à la carte menu – for up to 10 people
In addition to our small à la cart menu,
we have a daily changing lunch menu featuring seasonal dishes and
Ittingen specialities.



Our Products



Cheese
Ruedi Tritten, cheese master

Gardens
Cook Nico in the garden nursery

Wines
Wines from the wine cellar

Butchery
Rolf Rieser, butcher

0-Kilometre Menue


All the things we love come from our own farm. The products we grow on our land, comprising some 100 hectares, either end up directly in our kitchen or are further processed in-house. The restaurant is supplied with more than 200 products from the farm – probably unlike any other restaurant in Switzerland.



The 0-Kilometre menu is our contribution to supporting local produce and reducing CO2. We are proud of our products. Not only are they top quality, but they could not be any fresher! The distance between milking parlour and in-house dairy is a mere 200 metres, and the herbal garden is only a stone’s throw away from our kitchen. The grapes we use to make our own wine are grown in the vineyards surrounding the monastery grounds.

Ochsenstall – Our Bar

Our bar is a popular place to get together for an aperitif or a nightcap.

At Ochsenstall, you can enjoy fine wines from Kartause Ittingen’s winery,
but of course we also serve Ittingen Klosterbräu, our delicious beer.
Last but not least, we have a great choice of fine brandies. They are produced exclusively in Switzerland or at other European monasteries.



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