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.
Thanks to a closed-loop system, the need for fresh water is reduced to 2%. In addition to conserving water as a resource, this eliminates the addition of chemicals and antibiotics. The salmon is not only fresher, healthier and more sustainable, but it also tastes better.
In addition to its high quality, the Atlantic salmon farmed by Swiss Lachs packs a punch with healthy proteins, vitamins, essential minerals, and omega-3 fatty acids. One single serving of low-calorie salmon covers the need for essential omega-3 fatty acids for five days.
Swiss Lachs supplies usable fish waste, such as cuttings and trimmings, to specific caterers. Fish heads and any other production waste go to animal feed producers. The remaining waste, as well as all filter residue, is processed into biogas.
Swiss Lachs sources its salmon eggs from Iceland. These are free of viruses and disease and, thanks to being reared in an indoor facility, are also free of parasites. This means that the fresh salmon fillets can also be consumed raw as sashimi without the need for any freezing treatments.
The abundance of purest high-altitude spring water offers unique conditions for Swiss salmon to be produced in Lostallo. Local production accounts for shorter distribution routes, resulting in lower CO2 emissions. Last but not least, Lostallo benefits from the creation of valuable jobs in this remote region of Switzerland.
Before smoking, the salmon is soaked in a brine marinade overnight with salt, sugar, pepper and various Alpine herbs. The salmon is then hung for 24 hours so that the flavours can fully develop in the fillet. Smoking is done traditionally with burning oak wood and horizontal airflow.
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.Discover more
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.Discover more
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.Discover more
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.Discover more
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.Discover more