Da Fortunat is proud to be the first school restaurant to receive the prestigious Bio Cuisine label from Bio Suisse – and as of 2025, we’ve reached Level 2 certification, meaning 60–90% of our ingredients are officially bio-certified.
Under the expert guidance of service manager Sybille Geiser and chef Dennis Thiem, our passionate students create a dining experience rooted in quality, sustainability, and creativity. From seasonal asparagus and hearty game to regional favorites like capuns, Da Fortunat serves up fresh, organic flavors that celebrate the best of our local bounty.
An Organic Culinary Experience
Embark on a journey to the heart of Switzerland at Da Fortunat. From the cozy, chalet-inspired décor to the delicious seasonal dishes, the school restaurant exudes an authentic regional charm.
The Da Fortunat Menu
Check out our menu and discover the seasonal and regional flavors of Da Fortunat.
We are open for lunch from Monday to Thursday, with service beginning promptly at 12:15 p.m. as part of our training program. We kindly ask you to arrive on time to ensure a smooth experience.
With her extensive experience in the hospitality and restaurant industry, Sybille Geiser brings a wealth of expertise to EHL Passugg. As a certified sommelier and seasoned lecturer, she has deep knowledge of fine dining and exceptional service. Her background as a host in renowned establishments and her expertise in wine consulting have sharpened her eye for outstanding hospitality. Known for her professionalism, passion for service, and dedication to education, she is a valued mentor to students and colleagues alike.
Dennis Thiem
Chef at Da Fortunat
Dennis Thiem, the talented kitchen maestro, has been delighting taste buds for many years as a seasoned chef. Hailing from the northern region of Germany, he infuses his German flair into the Swiss culinary scene, and for nearly two years, he has been passionately cooking up a storm at the EHL in-house restaurant Da Fortunat.
