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The challenges in gastronomy

From traditional, light and modern, gluten and lactose free to vegan cuisine. Cooking in a resort like the Swiss Holiday Park challenges the kitchen crew every day anew.

Healthy and good is not a contradiction

Peter Amrein, head of four restaurants and a kitchen brigade of 25 people, knows the demands of today's society very well. On the one hand, people are attaching ever greater importance to healthy, light food. On the other hand, there are more and more people with allergies and intolerances, as well as an increasing number of vegetarians and vegans. But many guests do not want to do without traditional cuisine. This calls for a wide range of offerings.

A delicious, healthy children's buffet

The children's buffet was redesigned in collaboration with a renowned nutritionist. This resulted in the Happy Spoon Label, a certificate for healthy children's buffets in hotels. The Swiss Holiday Park is the first hotel in the world with this children's buffet certificate. The children receive menus that they like but are still healthy.

For Peter Amrein, using local products such as Swiss rapeseed oil instead of peanut oil and cooking light dishes is very important. Because adults also want to eat well, fine and healthy. Good and healthy is not a contradiction. Light, healthy food is in vogue and is very diverse. Many influences from Asian, Oriental or African cuisine blend naturally and harmoniously with European cuisine.

Great importance is attached to gentle preparation methods such as sous vide cooking (vacuum cooking), so that the delicious flavours and valuable nutrients in the food are preserved. Peter Amrein is currently undergoing further training to become a diet chef. This further training raises awareness of healthy eating even more.

Traditional cuisine still popular

All those who also like traditional dishes do not have to do without. In all restaurants of the Swiss Holiday Park there are always classics and newly interpreted traditional dishes, which can be a bit heartier. You will find delicious Cordon Bleu variations, a creamy Züri Gschnätzlets with Rösti or cheese fondues in the Schwiizer Stube. The Panorama restaurant offers wonderful juicy homemade burger creations with crispy fries. The classics pasta and pizza, served in the restaurant il Gusto, are also not to be missed in the modern cuisine.

Allergies, intolerances, vegetarian and vegan cuisine

The increase in food allergies and food intolerances constantly poses new challenges for all restaurateurs. Guests with allergies and intolerances also want to eat well in a restaurant. The Swiss Holiday Park knows very well how to deal with allergies and intolerances when it comes to food and has been offering appropriate dishes for years. We are also happy to cater for individual wishes in the kitchen. We also offer a wide range of vegetarian and vegan specialities. Guests can contact the service team with their wishes at any time.

Regular training of the kitchen and service staff

The kitchen and service team are regularly trained on the most common 14 food allergies. Strict discipline is required of all staff working in the kitchen when cooking allergen-free dishes. Menus for allergy sufferers are not allowed to come into contact with food or items such as knives, plates, chopping boards etc. under any circumstances. The reason for this is allergenic particles which could mix. These hugely important procedures in cooking are always trained and checked to guarantee an allergen free dish. We offer gluten free pizza and pasta and our main sauces are made without gluten. Lactose free butter, milk and cream is available to guests with lactose intolerance. Our guests with allergies and intolerances do not have to miss out on fine dining at Swiss Holiday Park. The kitchen team will be happy to put together a suitable dish to suit the allergy or intolerance. Please contact our service team or the reception.

The 14 most common allergens

  • Milk and milk products
  • Eggs and egg products
  • Sesame seeds and sesame products
  • Celery and celery products
  • Fish and fish products
  • Crustaceans and crustacean products
  • Peanuts and peanut products
  • Nuts (pistachios, almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, macadamia/Queensland nuts)
  • Molluscs and mollusc products
  • Soy and soy products
  • Cereals containing gluten (wheat, rye, barley, oats, dink, kamut, green spelt, einkorn, emmer, triticale)
  • Mustard and mustard products
  • Lupine and lupine products
  • Sulphur oxide and sulphites
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