H Stories

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.’

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.’

Good food connects people. It’s meant to be celebrated, shared and experienced together. In the latest chapter of the Grand Hotel Les Trois Rois in Basel, we see the importance placed on this connection. That’s the idea behind Banks: sharing European-Asian cuisine in a vibrant atmosphere.

Since 1986, the brand has built an ecosystem that turns used aluminium capsules into valuable resources, proving how circular thinking can transform not only your morning espresso, but can be partially integrated into a daily use design object.

We got to know Julie Cavil on a cool April morning in 2019. Back then, we were standing together in wellies, armed with glasses, in one of the most famous vineyards in the world, the Clos du Mesnil, just 1.84 hectares in size, where Maison Krug produces the famous Blanc de Blancs champagne.

The Swiss Riviera, located between Vevey and Geneva, is lined with elegant grand hotels and excellent fine dining establishments. A gourmet tour with a noble backdrop and highly contemporary flavours...

If you mention the words ‘Italy’ and ‘sparkling wine’ to people, the first thing they will probably think of is Prosecco. It is uncomplicated, fruity and relatively easy to produce. The second fermentation stage, which is responsible for the bubbles, takes place in large pressurised tanks. The traditional method of sparkling wine production, known as bottle fermentation, is far more complex – and is how Franciacorta is produced. The wines from the Lombardy region are Italy’s answer to the world’s great sparkling wines.

1838 ROOFTOP BAR - A Toast to 1838 Named after the year the hotel was founded, the rooftop bar of the Mandarin Oriental Savoy Zurich impresses with panoramic views over the city. This elegant urban retreat features contemporary design elements – wooden floors, a lush living wall, and a sleek canopied bar. Guests can enjoy a vibrant menu of Asian-inspired small plates, expertly crafted cocktails, and refreshing mocktails. A stylish hotspot where fine drinks, lively beats, and golden-hour views blend into a perfect rooftop experience. – mandarinoriental.com

Is there a more beautiful packaging in the world of pulses? With their brightly speckled appearance, fresh Borlotti beans are the best advertisement for themselves. It is a shame that they lose their pattern when cooked. Instead, they bring mild flavours and soulful enjoyment to the plate.

Schloss Schauenstein is closed on Monday. However, on 2 December 2024, Andreas Caminada’s restaurant is a hive of activity. Dominique Crenn (Atelier Crenn, San Francisco) and Björn Frantzén (Frantzén, Stockholm) have been invited to Fürstenau to cook for the Uccelin Foundation.

Would you like to try king crab rossini, chawanmushi with calf’s head or char with burnt cream and fir oil? If so, follow us on our culinary journey! What’s the best way to start the day? That’s right, with a glass of champagne!

When the best chefs, restaurateurs and sommeliers in the country rave about a place, it can only mean one thing: that everything – from the food, service and wine to the view and the vibes – is just right there.

Lobster has long been a symbol of fine dining and indulgence – but there’s more to this coveted delicacy than exquisite flavour. Today’s consumers, especially in Switzerland, are placing increasing value on where their food comes from, how it’s sourced, and the impact it has on people and the planet. Together with our Official Partner Bianchi, we take a closer look at what defines a responsible lobster supply chain – and what the future of sustainable fishing may hold.

It doesn’t always have to be Champagne. Italy’s Franciacorta region, nestled in the rolling hills of Lombardy, is quietly establishing itself as a premier destination for world-class sparkling wine. Elegant, complex, and crafted with care, Franciacorta offers a compelling alternative to its French counterpart – at a more approachable price.