Jonerhof

Bäckerei-Konditorei-Restaurant Räber is located in the striking Jonerhof building in Jona. The family-run business focuses on genuine craftsmanship with a 'slow baking' philosophy, allowing doughs to rest for 18-24 hours. In addition to a wide range of breads, including specialties like UrDinkelmaggia and sourdough loaves, the restaurant offers daily fresh lunch menus, seasonal dishes such as Cordon Bleu or fish goujons, and a popular breakfast and brunch selection. Ingredients are primarily sourced from regional partners.