H Stories

In an age of transformation in which we are all striving for efficiency and sustainability and looking for new paths, the restaurant industry is no exception. Even in the fine dining scene, concepts are being reconsidered and structures adapted in order to move with the times. One remarkable discovery in this regard is blooms, the new garden restaurant at the Dolder Grand Hotel in Zurich.

‘Food and drink play a key role in promoting a tourist destination,’ Dany Stauffacher says. It was with this in mind that he combined these two crucial elements in the first edition of his S.Pellegrino Sapori Ticino event back in 2007.

The region between Lucerne and Vitznau is a hotspot for creative concepts with a unique signature – Asian-inspired and using the very best Swiss products, from free-range pork to Alpine Sbrinz cheese.

Valais is a privileged location. Switzerland’s largest wine-producing region is blessed with both ideal climatic conditions for wine-making and a fascinatingly broad range of different grape varieties and styles of wine.

At the age of just four, Yannick Crepaux had already prepared a dessert with oranges all on his own. Today he cooks in the Valais mountains at the very highest level – and he loves to give his dishes a hint of freshness by adding citrus fruits.

‘Serrated knives tear the meat,’ says Michael Bach, founder of the Swiss knife manufacturer Sknife. ‘Only a really sharp blade will glide effortlessly through the juicy meat without wounding it.’ And that is precisely what counts when it comes to getting full enjoyment out of meat.

Radicchio has only been grown here since the 1980s. One particular kind has enjoyed a very special career over the last ten years: Radicchio di Castelfranco from Veneto, with its yellow leaves, pretty red speckles and significantly finer leaf structure with fewer bitter compounds.

Anyone who is on the lookout for a special flavour experience with coffee would be well advised to try a single origin coffee. The beans come from only one country of origin and guarantee exquisite flavours – ranging from sweet to nutty to fruity – thanks to the traditional cultivation, harvesting and sustainable processing methods used. In order to offer a sustainable flavour experience, Nespresso offers part of its Professional coffee range Origins for companies, restaurants and hotels in organic quality. Today, there are four organic varieties in the Nespresso Professional range.

Late in the evening when the last guests have left, Priska Thuring likes to sit on the terrace of her restaurant Stara Skola (meaning Old School) under an old mulberry tree looking across the sea over green forests and vineyards.

Several hundred tonnes of saffron are harvested worldwide every year. A staggering 90% of the world’s most expensive spice is grown in Iran and exported from there all over the globe. However, this delicate spice also thrives in the mountains of Graubünden and is increasingly cultivated by regional farmers – a niche product with great potential and increasing in popularity.

Which foods have a tradition in the mountains of Graubünden? The answer is easy: the very best mountain cheese, spicy dried meats or sweet nut cakes. But salmon? You would probably expect to source it in Scotland. But for a few years, Swiss Lachs have been farming top-quality, sustainable salmon in Misox, Graubünden’s southern valley.

The Bündner Herrschaft is one of Switzerland’s best-known wine-growing regions. Among the grape varieties, Pinot noir leads the pack. Traditional and innovative winegrowers also cultivate a number of exciting specialities in white and red—an introduction to a small region of great wines.

Fresh goat’s cheese with mountain herb brioche, Brussels sprouts with nut cream, knöpfle with roasted yeast and truffles: Sven Wassmer’s dishes look pure and elegant on the plate. The culinary director at Grand Resort Bad Ra-gaz describes his style of cooking as sustainable alpinism.

Ever wondered which tomato should be cut into pineapple-shaped chunks for maximum enjoyment? The pineapple tomato, of course. Oh, were you not aware that each tomato variety should be cut in a very specific way?

With prime views of the Rhine, Peter Knogl serves outstanding produce and subtly balanced flavours at the Cheval Blanc, one of the best kitchens in Switzerland. Add the atmospheric brasserie and engaging bar culture, and Basel’s Les Trois Rois confidently steps forward as a gourmet destination.

Hailed as one of the most significant gourmet festivals by food connoisseurs and enthusiasts alike, S.Pellegrino Sapori Ticino reflects the culinary wealth of one of Switzerland’s most loved regions. Charmingly close to the Mediterranean style yet deeply anchored in Swiss traditions, the region serves as the base for an annual feast of flavours combining the best of gastronomy with high-end hospitality.

With the opening of Sachi, Mandarin Oriental Geneva’s latest culinary foray brings a refined spurt of Japanese fare to the banks of the river Rhône in the form of authentic Omakase-style dining.

With its riveting mix of trendy venues and innovative world-class restaurants, Switzerland’s gastronomic capital has firmly established itself on the map of culinary destinations for well-travelled gourmets and lovers of sundry cuisine.

Hardly any tuber is hipper than beetroot. It has become the favourite vegetable of high-end gastronomy the world over.

Combining tradition and modernity is one of Laurent Eperon’s great strengths, and perhaps a clue to why his take on Sauce Normande served with cod reveals a much more delicate blend of flavours than in simpler, home-style cuisine.