H Stories

1650 by LeMontBlanc embodies a refined yet relaxed vision of gastronomy - where exceptional local produce, generous cooking, and authentic flavours come together in a warm, elegant setting.

Chocolate, pear, and cinnamon Chantilly – or aubergine, pecan, and liquorice? Classic or avant-garde? The repertoire of Switzerland’s pâtisserie scene is more diverse and creative than ever, offering outstanding opportunities for emerging talent.

No question about it: the elegant Mandarin Oriental Palace, housed in a stately 1906 Belle Époque ensemble directly on the promenade of Lake Lucerne, ranks not only among Switzerland’s most prestigious hotel addresses, but is also a compelling destination for discerning gourmets seeking the ultimate culinary delights.

There are Champagnes that capture a moment, and there are Champagnes that capture an idea. Laurent-Perrier Grand Siècle belongs firmly to the latter category: it is less a wine of one harvest than a bold manifesto in a glass. In a region obsessed with vintages and years, Grand Siècle is built on the paradoxical conviction that the perfect year does not, in fact, exist.

The finest things in life can’t be rushed. At Bianchi, the process of dry-ageing is as much a craft as it is a science – shaped by time, precision, and an unwavering commitment to quality. ‘For an exceptional dry-aged cut, you need controlled storage, the right raw material, and our Himalaya salt stone wall,’ says Dario Bianchi. ‘Only when these elements work together do you achieve something truly special.’

Natural and orange wines are gaining attention and increasingly appearing on shelves as well as hotel and restaurant wine lists. Simultaneously fascinating and occasionally difficult to interpret, they can be polarising. Here, we take a closer look.

After 40 years of redefining how the world enjoys its morning ritual, Nespresso is embracing a bold new chapter – and theyʼve invited pop icon Dua Lipa to help write it.

The Sky Brunch centres around an elegantly curated étagère.

On Her Majesty’s Secret Stay - Your license to a unique James Bond experience

Some moments need no reason, only the perfect place.

Finding inspiration and joy in being a tourist in his own city, our columnist explores three great bars in Zurich – all of them with an emphasis on not only spectacular flavours and top-notch ingredients, but also on design and hospitality.

Behind every plate at La Réserve Eden au Lac Zürich lies a story: tomato fields at dawn, olive groves in the heat of summer, pasta machines from the 1970s and, above all, people who work with devotion. Together with chef Marco Ortolani, we visit two producers without whom his cuisine would not be the same.

A good wine deserves the right glass. When choosing glassware, it pays to rely on established producers – those with a legacy of expertise and innovation. Whether you opt for machine-made or handcrafted models depends on your budget and how and where the glass will be used.

Zurich may be known for its precision and alpine elegance, but it’s also emerged as a rising star on the global culinary map. The city’s dining scene blends haute cuisine with creative fusion – where Mediterranean classics meet Nikkei flair and historic guild houses echo with bold, modern flavours.

Ticino is a cyclist’s paradise - The route for our adventure was quickly chosen. Few places in Switzerland are as perfect for long cycling tours as Ticino. Here, you’ll find everything from flat lakeside paths to challenging mountain climbs – the ideal setting to combine sporting activity with indulgent experiences.

Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.

Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.

If you want to discover the culinary highlights of the Canton of Bern, begin your journey at Radius by Stefan Beer, the fine-dining restaurant of the Victoria-Jungfrau Grand Hotel & Spa in Interlaken. Chef Stefan Beer and his team serve a menu that feels like a gourmet tour of the region.

In summer 2025, top chef Stefan Lünse took over the culinary reins as Executive Chef at the Grand Hotel Zermatterhof– and promptly confirmed the Michelin star. His gourmet menu launches like spectacular fireworks with a bold statement: ‘My team and I are eager to go full throttle.’

Renowned for its exceptional marbling, melt-in-the-mouth texture and unmatched flavour, Wagyu beef has become a symbol of gourmet indulgence. But what truly sets it apart? We spoke with Massimo Trazza, Head of Meat Purchasing at Bianchi, to understand what it takes to raise one of the world’s most coveted cattle. ‘Wagyu is craftsmanship,’ says Trazza. ‘Every detail, from feeding to care, influences the quality. You’re tasting years of precision in every bite.’