Skip to main content


Another year of keys with Felix Suter and Sandra Marugg Suter


Couple plans to retire - future of the restaurant already organised

OBERWIL. Felix Suter and Sandra Marugg Suter have announced that they will be closing their Michelin-starred restaurant Schlüssel in spring 2025. 

The Suters have experienced and mastered many things together as hosts over the past 35 years, including moving away from the traditional "Wirtshaus zur Säge" in Flüh ten years ago. They got to know and love each other in Flüh and, as a host couple, spoilt their guests with culinary delights for over two decades. Since 2000, their restaurant has been awarded a star by the Michelin Guide every year and listed in Gault Millau. Then in 2014 they moved to the "Schlüssel" in Oberwil.

Inspired by the beautiful surroundings, the Suters stepped on the gas and attracted new guests as well as regulars. In 2016, Felix Suter was named "Rising Star of the Year" by Gault Millau, and in autumn 2023 Sandra Marugg Suter received the "Service Award" from the renowned Michelin Guide. However, the greatest honour of all is the many longstanding, fantastic and loyal guests and friends who have accompanied her on her long journey, says Sandra Marugg Suter.

"We want to stop when it's at its best and then go into well-deserved retirement," explains Felix Suter. However, the couple would like to give themselves one more year. "We need that to say goodbye to our guests. Leaving the team behind also hurts, we've grown into a family over the last few years." For this reason, they want to give it one last go in their "farewell year" before they retire in spring 2025: "We're already looking forward to starting the day without any plans. To see what the future has in store for us," says Sandra Marugg Suter.

Looking back, what pleases the couple most is the great trust they have felt from their guests. There hasn't been a menu for 30 years, but instead a menu that changes every month - presented directly at the table by Sandra Marugg Suter. "Anyone who came to us was in for an experience. It reflected 100% of what we are and what we stand for. It was a huge gift that we were able to be successful with this philosophy for over 30 years." The succession has already been organised - the restaurant will continue to operate. "Let us surprise you," says Sandra Marugg Suter, concluding with the following words: "But until April 25, we're still here and looking forward to seeing you!"

Latest News


Rosina Ostler, head chef at the Alois in Munich

Rosina Ostler shows her own style of cooking at Alois and has confirmed the two Michelin stars for the Munich restaurant. What does her cuisine taste like? She provides the answers in this episode.

To table 24

Preview of the 'Freaks to Table' food festival

More than 80 exhibitors, 50 free workshops and tastings, exciting talks on food culture in Wirsberg

Restaurant review

Tulus Lotrek, Berlin

"At Tulus Lotrek, you can spend extremely pleasant, cheerful and exciting culinary hours. Max Strohe is authentic, a little crazy, but obviously with a precise plan."