H Stories

Bern is generally thought of as a picturesque, easy-going and tranquil place. A short, exhilarating stay in Switzerland’s capital is enough to confirm all this. It will further lead to the realisation that Bern is also home to a cosmopolitan and innovative local bar scene with wonderfully tasty creations.

Immerse yourself in a Swiss mountain experience in the heart of Geneva!

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.

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.

Franz Faeh is fluent in seven languages and can cook hundreds of dishes off the cuff. His most outstanding qualities, however, must be his warmth and dry humour.

Small region, great wines: the 420-hectare area falls mainly within the Bündner Herrschaft and the Rhine Valley. Smaller vineyards in Graubünden can be found in the remote Misox region bordering Ticino. Their main cultivars are Pinot noir, but the region is characteristically exciting, cultivating a variety of wines.

Arosa is notorious for its après-ski culture. But can connoisseurs with higher standards also find bliss and satisfaction? Join us for a curated tour, bar-hopping through this idyllic Alpine village.

Zurich is the largest Swiss city – with vineyards. At the beginning of the 20th century, there were 400 hectares of vineyards across what is now the city. Today there are still 14 hectares planted with all kinds of varieties. Of course, there used to be many more.

Not short of its fair share of bars and cocktail lounges, Zurich boasts a bar for every type of patron. From white glove service to underground grunge and contemporary mixology, we feature ten of our favourite watering holes in the city.

Coffee is much more than just your everyday morning pick-me-up. One cup of selected brews can be enough to transport you to foreign cultures sip by sip – in this case, all the way to Latin America.

Chasselas is a light wine with a low alcohol content, making it the perfect apéritif for a warm summer’s day. ‘But it wouldn’t make sense to restrict this wine to a certain time of year. After all, more complex bottles can be enjoyed and savoured at any time of year no matter what the occasion,’ explains Peter Keller, a wine expert from Zurich.

‘Winegrowing on the steep vineyards on the edge of the River Moselle is no easy way to earn a living,’ says Daniel Vollenweider.

The capital city of Switzerland oozes charm. Or ‘cachet’ as the French would say. There is always something new to discover when exploring this hidden gem with Medieval roots.

Chef de Bar, Gstaad Palace. Mario Guzzetti’s tip: When the Bar Manager is on his travels, he tends to frequent bars and restaurants with just as much history as his own bar. The Widder Bar in Zurich or the Leopard Bar in Geneva, for example. And he always favours a seat at the bar. “That way you can keep an eye on the action and get a proper feel for the place.”

“One bite and I’m transported straight back to my childhood” says Christian Aeby.

Anne-Sophie Pic’s culinary creations are a lot like her elegant, harmonious and inspiring. That makes sense given that this French chef believes that a cook’s personality is always reflected in the food they serve up.

Everything that is festive, languid and chilled about a summer’s day has come together in the new «cool» way to drink champagne, served in a large wine glass, and bursting with the flavour of tropical fruits. Chef de cave Benoît Gouez at Moët & Chandon developed the world’s first champagne especially made to be enjoyed exclusively over ice 10 years ago. Happy Birthday Moët & Chandon Ice Impérial!

Traditionally known as an aphrodisiac, oysters are now being hailed as a deluxe superfood. And they are a firm favourite amongst foodies – especially when accompanied by a glass of sparkling champagne. Luca Bianchi supplies the whole of Switzerland with these sought-after delicacies and knows how to shuck them like a pro.

Cooled espresso over a few ice cubes is the Italian way to do iced coffee. That’s «Iskafi» if you’re in German-speaking parts of Switzerland and «café glacé» in Lausanne and Geneva. Dominique Niederhauser knows all too well that some varieties of coffee are better suited to being served cold. And so the Coffee Ambassador at Nespresso Switzerland has created his own cool coffee drink to sip on a hot summer’s day.

While there are many talented chefs, only a handful ­possesses a clear creative signature to match that of Sven Wassmer. One year after its premiere, his restaurant, ­Memories, has become a beacon of Alpine cuisine.