Alpine vegetable farm in the heart of Sannenland: Welcome to Daniel Von Siebenthal

Alpine vegetable farm, in the heart of Sannenland.?

Our dear?Daniel Von Siebenthal, the third producer we would like to present, as part of our series, “A Careful Selection By Martin G?schel”.

Although?Gstaad?is mostly known for the glamour & splendor of its hotels & secular wooden chalets, the?Gstaad-Saanenland?region remains - in 2022 - eminently agricultural. Far from being an orchestrated folklore for tourists, it is not uncommon to see cows, goats, and tractors treading the cobblestones of the famous promenade.

This is demonstrated in the dozens of products featured in our menus, directly sourced from producers within a 10km radius. A careful selection has been made by our executive chef -?Martin G?schel, since his arrival at?The Alpina Gstaad?in 2017.

The Alpina Gstaad will honor the" savoir-faire" of the men and women who create and add to the richness of our region. With the great diversity of products used in our kitchen, we will go beyond the borders of?Saanenland?to celebrate the greatness of the Swiss terroir.

Today, we will be delving into the vegetables used in our menus and introducing one of our local suppliers: born and raised in Gstaad, the well-known?Daniel Von Siebenthal.

His farm is found right before the entrance of Gstaad, along the?Gstaadstrasse. Daniel is a last-generation farmer of a local family established in the region for many decades. Daniel's farming journey goes far back. In the early 90s, he decided to put his energy into the production of?fruits and vegetables. He, however kept a small cattle farm of?14 cows?whose manure he uses as organic fertilizer for his crops.?

With his farm facing the breathtaking view overlooking The?Eggli & Rodomont, Daniel's main business is supplying the surrounding fine dining restaurants, including Sommet. Located only 5 minutes from The Alpina Gstaad, the proximity of Daniel's fields allows?Martin G?schel?to receive his vegetables within an hour of being harvested. He also has a few lucky regulars coming to the farm, picking up vegetables and fruits harvested on request for guaranteed freshness.

Thanks to his?two greenhouses, he manages to harvest all kinds of salads, herbs, fruits & vegetables all year round. In addition to the large variety of vegetables and fruits (including yellow figs!), Daniel loves experimenting with new crops. The latest addition to his side projects: growing?wasabi?roots!

We wish him all the luck for this challenging project & hope to one day offer his fresh wasabi at our?Megu Restaurant!

The fermented leek

?As Martin G?schel adapts to Daniel's vegetable availability to create his dishes, flexibility has become his motto in his restaurant. Today we are presenting one of the most intriguing and innovative dishes using?Daniel's leeks, which is available on the?Sommet tasting menu.

Coated with?beeswax, Daniel's leeks are fermented for?72 hours. At the table, in front of the client, our service team delicately opens the beeswax to extract the white part of the leek with a perfect melt-in-your-mouth texture.?

This dish is served with a glaze made from?lupin Swiss miso & the honey?of our Alpina bees, whose beehives can be found on our hotel grounds. Literally getting a taste of Gstaad.?

Would you like to try this dish? Sommet restaurant is open for dinners only, from Tuesday to Saturday, starting at?7pm.?

Please find out more about our menus online at thealpinagstaad.ch/sommet