THE HEART OF APPETITLICH
The food, our bakery, and our spot at Bruggerstrasse 69. Photographed on perfectly normal
workdays—none of it staged.
Croissant
Hand-laminated, freshly baked every morning. Flour from Lindmühle, Swiss butter.
Sourdough Bread
No yeast, no baking mix. Our sourdough
is always running.
Lunch Special
A different one every day. Braised dishes in winter, lighter plates and grilled fare in summer.