Stefan Wiesner

Wiesner Mysterion, Romoos, Switzerland

Stefan Wiesner is the mastermind behind Mysterion in Romoos, Switzerland. For him, cooking is both an art form and a way to connect deeply with nature. In his unique approach, he works exclusively with natural elements—stone, charcoal, wood—experimenting with unconventional resources and combining them into dishes few could imagine. His philosophy is pure, raw, and deeply rooted in nature. Tell us about your farm to table philosophy.

-Everything we use is local—except salt and pepper, though even the salt is Swiss. We source meat from nearby farmers, with hunters and butchers all around us. Our vegetables come from just 15 kilometers away, always biodynamic. If a product isn’t local, we don’t serve it. Farm-to-table is not just a concept here—it’s our way of life.

How about the drinks?

– Wine? Only Swiss—nothing else. All bottled beverages? Swiss as well. Our alcohol-free pairings are crafted in-house, and we have a local producer brewing beer according to our recipe, made from our hay.

Extracting iron from rusty nails, using ants to leave a trace of acid, or caramelizing birch wood over a charcoal fire—Stefan Wiesner’s culinary inspiration knows no limits. Nature is not just an influence; it is the very essence of his craft.