Industrial mill
Museum for food culture
Baking school

Digital museum

The Mühlerama is a competence center for food culture and nutrition policy. In the digital collection you will find background information on current and past events.


Be our guest: theme bread soup

The artist couple Gerda Steiner and Jörg Lenzlinger talk about bread. Bread reflects the entire food system. Their sprawling collection of breads from around the world playfully leads us to the diversity of life.

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Copain, cereals, diet

Special exhibition: COPAIN Gerda Steiner & Jörg Lenzlinger

The exhibition C O P A I N by artists Gerda Steiner and Jörg Lenzlinger was a hymn to bread and the people who make it - bakers, but also bread lovers from all cultures - and offered a new look at this foodstuff, whose history begins with the beginnings of agriculture and which has been constantly evolving ever since.

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Current, Copain

Be our guest: theme sweet grasses

We are grass people, through and through. Landscape, architecture and above all our diet are dominated by sweet grass!
Suzanne Bernhardt and Philipp Kolmann take an artistic and culinary approach to the diversity of sweet grasses.

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Be our guest: Sandwich theme

The sandwich is eaten millions of times a day. Is it a stopgap for a real meal? Or is the sandwich a dish between two slices of bread? The table talks about sandwich experiences, secret recipes and the history of the one-handed meal.

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The talking house

Experience the history of Mühle Tiefenbrunnen on your own in the interactive guided tour "The Talking House". Spoken by Maja Stolle.

Equipped with a flour brush, you explore our house. And the house speaks to you: In an audio play it tells the history and stories of the Tiefenbrunnen mill.

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Current, Mill

Everyday mill life

Lugging heavy sacks in the heat and cold. Breathing in flour dust from morning till night: only tough guys were fit to be millers. But these guys also needed their senses...

Insights into the daily operations of the historic mill.

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Current, Mill

Wehrli & Koller

In 1891, a brewery was built in Tiefenbrunnen in the typical brewery building style of the time. In 1913, Wehrli & Koller bought the buildings and set up a flour mill in them. Discover the eventful history of Mühle Tiefenbrunnen in the digital collection of historical documents.

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Be our guest: theme leftovers

Nowadays, we talk a lot about recycling as much as possible and avoiding foodwaste. But what about in everyday life: What are recipes for leftovers that are suitable for everyday use? Do I have to throw away a moldy orange or not? What do I do with the Parmesan cheese that's left over forever?

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Eat up research

Our food has a long journey behind it. Most of the time, the path does not lead directly from the field to the plate. The routes are complex and all too often the food does not reach its destination.


The hungry and the full

An insight into development cooperation and humanitarian aid. Carmen Thönnissen (DFA, Global Programme Food Security) and Martin Bölsterli (SHA) talk about personal experiences, challenges and the opportunities to reduce hunger in the world.

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Hunger, nutrition

Food And You.

What is personalized nutrition? Which foods are ideal for my body? How does my blood sugar level behave when I exercise?
A conversation with Harris Héritier, Lead Data Science, of the citizen study "Food and You" from the Digital Epidemology Lab at EPFL Lausanne.

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Hunger, nutrition

Normal worries about food or already an eating disorder?

An open round with nutrition psychologist Dr. Erika Toman on eating disorders: on the question of guilt, the fine line between dieting and eating disorders, and the importance of good communication with those affected.

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Hunger, nutrition

Hunger. An exhibition about scarcity and abundance.

What does it mean to be full? When circumstances allow, we eat until we are full, often beyond. But not everyone has this opportunity. Many people have to accept hunger as a permanent condition.

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Hunger, nutrition

The Mills of Civilization. A conversation with James C. Scott

In a lively and informative conversation, renowned anthropologist and political scientist James C. Scott shares his latest research, a deep history of the earliest states, and how it all relates to grain farming.

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The bread from the lake

Maturation as a cultural achievement

The ripening processes underlying the bread of Twann have remained unchanged for thousands of years. In conversation with cereal breeder Peter Kunz and researching chef and exhibition organizer Susanne Vögeli, we ask: What role does time play and what impact does the shortening of the ripening process have on the quality of the food? 

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The bread from the lake

She inside at the stove, he outside in the world: fixed roles since time immemorial?

A surprising lecture by Prof. Dr. Brigitte Röder about how roles were distributed in the Stone Age, where the stereotypical ideas of men as hunters and women as gatherers come from, and what all this has to do with our current society.

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The bread from the lake

Baking sourdough - self-empowerment of time

Bernhard Tschofen, Professor of Popular Cultures UZH visited the exhibition "The Bread from the Lake" together with the museum director Pius Tschumi.

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The bread from the lake

The bread from the lake

An artistic exploration of the oldest sourdough bread in Switzerland.

The bread from the lake

Proteins for the world: insects in focus

How will we provide enough protein for a world population of over 9 billion people in 30 years? The exhibition provides an overview of protein-rich foods, demonstrates the cultural significance of insect consumption, and provides an insight into the industrial breeding and processing of insects.

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Insects, proteins, nutrition

Around the world with 80 sacks of flour.

The museum Mühlerama reflects on its core business and focuses on the industrial mill and its end product, flour. Old Swiss flour sacks from the Zurich Zunft zum Weggen are also on display.


City vegetables in winter

Cold, wind and weather force even the most motivated gardeners to rest.

City vegetables, winter

City vegetables

For decades, city dwellers have been growing vegetables in allotments and other gardens with the aim of providing themselves with food at low cost. Today, numerous "urban gardening" projects in large cities also pursue this goal.

City vegetables

The sausage. A story with two endings.

"Wottsch no es Würschtli?" Growing up in Switzerland, you can't get around sausages. Whether it's the free sausage slice at the butcher, the Cervelat over the campfire or the bratwurst on a white cardboard plate with Bürli and mustard.


Poison: Food can be dangerous.

We eat with pleasure and without hesitation. Our food is safe! That is what we assume today. Food controls are strict. But is this really the case? 


Witching Hour

At the dark hour of the ghosts, a queasy feeling creeps over even the bravest. Fear of ghosts has accompanied people since time immemorial and even today the misty figures fascinate us.

Witching Hour


Tongue and nose provide moments of happiness and starry hours in our mouths. It is therefore all the more surprising that many people mindlessly chow down on their food and are hardly aware of their sense of taste and smell.


Food and power

When we eat, it's about pleasure, nutrition, health - and power!

Nutrition, food and power

Full fat. An exhibition with weight.

On the scales! By weighing and measuring one's own body, the special exhibition "Voll fett. An exhibition with weight" starts directly with the visitor.

Fat, diet

Women's beer and men's brew

On the occasion of its 20th anniversary, the museum Mühlerama takes up the theme of beer and goes back to the origins of Mühle Tiefenbrunnen, which started as a brewery in 1890.



Their smell is beguiling, their color of magical luminosity, and some burn on the tongue like fire! Exotic spices add flavor, pungency and color to our dishes.



Whether porridge, mash or mush - the unappealing food formed the nutritional basis for the common people throughout Europe for centuries. The success story is traced from the original recipe to functional food.