If you want to add meaning and pictures to the word “idyll”, the Gupf in Rehetobel, Appenzell Ausserhoden is the perfect place to do it. Host and chef Walter Klose looks out from his little kitchen onto the green hills and forests around Lake Constance. On the lush meadows just below the house, Limousin cattle with their light brown shiny coat are grazing. Down a little further from the restaurant, past the pastures that seem to explode with flowers and energy, you come to a spacious pig farm. The suckling pigs and adult pigs that are raised here are a basis for Walter Klose’s cuisine. The man responsible for these cattle and pigs, which could hardly be kept in a more sustainable and local way, is Albert Zähner. The native Appenzellian is part of this unique operation, an exceptional blend of a charming inn, one of the most spectacular wine cellars in Switzerland and his own farm right next door. The close proximity to the animals has an endearing effect: Walter Klose has the utmost respect for the animals that his friend Albert raises with care and dedication. This means that not only are fillet and other prime cuts served, but every part of the animal. At the Gupf, the modern keywords “farm to table” and “nose to tail” actually mean something: It’s only a few yards from the farm to the table, and it’s natural for a cook like Walter Klose to make anything from beef or veal. “A guest who always reserves a table for four, for example, always gets veal offal. That’s one of the reasons why he comes here”, says Walter Klose. From the shin he stews a goulash, and for the guests it’s clearly visible where the meat comes from. If you wish, the door to the stable is always open. That’s part of the image of this extraordinary establishment, where the cook and the farmer work closely together.