DINNER by Gabriel Heintjes

Full Contact Catering

We offer catering in a new way and want to redefine the catering category with it. For me and my team, cooking and eating are expressions of joy, pleasure, and sociability. The power of all these positive emotions is in everything we create and serve. Whether private celebration, corporate event, or wedding. The full load of passion for cooking for your senses - close up to taste, smell, touch, and bite.

Intimate Home Experience

I find special pleasure in an occasion with interested and open-minded people who enjoy good food and want to learn more about my menu creations, regional products, and their processing. I am happy to share my culinary stories - whether in an in-depth table talk or casually at my stove.

Philosophy

My kitchen should surprise and inspire. Linked with respect and responsibility for the production location Switzerland, seasonal Swiss products, animals, nature, and environment.

Our Core Principles

Gamechanger:

My pronounced curiosity and joy of experimentation push me to try and create new things repeatedly. Whether in combining ingredients, tinkering with textures, or exploring new techniques.

Terroir Suisse:

We cook exclusively with the best products and ingredients from Switzerland. Almost, for spices, chocolate, and vanilla, we make exceptions. A Switzerland without chocolate is unthinkable for us. With this, we want to support regional suppliers and producers, and additionally contribute to our sustainability efforts.

No Food Waste:

Terms like root-to-leaf and nose-to-tail are long part of everyday life. Premium cuts are rarely found with us. In our kitchen, we pursue an internal circular economy. The idea is to utilize a product as completely as possible. We also incorporate leaves, roots, and unknown meat cuts into our menus. Additionally, ''waste'' generated during processing is further used. For example, we make an essence or spice from carrot peels, coffee liqueur, and deep rich sauces from meat scraps.