H Stories

The world of natural and orange wines is remarkably diverse. From flawed to exceptional examples, almost everything can be found on the market. Here is a selection of five bottles that are well worth exploring.

This fruit is a knockout! Insalata di cedro instantly whisks you away to the Amalfi Coast. Along the winding coastal road, vendors display towering piles of aromatic fruits, while on the steep terraces, trees glow with golden cedri.

Whether you are drawn to familiar comforts or curious new discoveries, our gourmet edit invites you to savour summer with imagination.

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.

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.

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.

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.’