Feast of flavours
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.
Assiduously devoted to haute cuisine, each year S.Pellegrino Sapori Ticino welcomes a line-up of celebrated chefs from the international scene to join their Ticino counterparts to create outstanding dishes showcased across Switzerland in splendid locations suited to this most enticing gastronomic spectacle. ‘This year S.Pellegrino Sapori Ticino is blowing out 17 candles,’ says Sapori’s charismatic founder Dany Stauffacher. ‘These have been years studded with successes and wonderful evenings under the banner of great taste, with notable names of international cuisine united with local excellence for a unique gourmand experience fuelled by passion and quality. A winning combination that to date has brought together over 400 Michelin stars and 4000 Gault Millau points combined.’ From the beginning, S.Pellegrino Sapori Ticino aimed to promote the Ticino region as a tourist destination, using the universal language of food and wine. ‘The intention was to support the world of hospitality and tourism, including restaurants and hotels. When I started, it was an idea born by chance among friends; I never imagined that I would realise a festival that in 2021 was voted the best food and wine event of the year by Food&Travel magazine.’
This cultural exchange between Ticino chefs and various international cuisines has been more than fruitful. During a series of events showcasing the chefs’ passionate work, the teams create innovative dishes for audiences across Switzerland. Of 21 events held in 2022, we highlight three held in Zurich, Montreux and Lucerne with chefs from Ticino as shining examples of this most prominent of gourmet festivals.
– sanpellegrinosaporiticino.ch
La Réserve Eden Au Lac, Zurich
In Zurich, the event took place at La Réserve Eden au Lac, the imaginary yacht club entirely designed by Philippe Starck. Chef Marco Ortolani and his Italian team had been awarded a Michelin star just one week before the event, so that one could feel the electricity in the open kitchen.
– lareserve-zurich.com
Fairmont Le Montreux Palace, Montreux
Held on the Montreux Riviera on the shores of Lake Geneva at the elegant Fairmont Le Montreux Palace, resident chef Frédéric Gardette prepared an outstanding dinner with chefs from Ticino in the historic ballroom of the iconic Belle Époque building. A majestic experience!
– fairmont.com/montreux
Mandarin Oriental Luzern, Lucerne
The grand finale of my three tastings was held at the recently renovated Mandarin Oriental in Lucerne, where chef Gilad Peled and executive pastry chef Clement Laurent prepared classic courses dotted with some unexpected touches, like olive oil in the dessert — the perfect ending to my gastronomic exploration in a hotel that perfectly merges tradition and modernity. In its 17 years of history, S.Pellegrino Sapori Ticino continues to showcase Ticino and its italianità to its full potential: a region of natural beauty, historical sites and unique landscapes, a land of excellent food and wine.
– mohg.com
Words Beatrice Lessi
Photos Giorgia Panzera
-
Newest five star luxury hotel in Lucerne Switzerland
Mandarin Oriental Palace, Luzern
LucerneNewest five star luxury hotel in Lucerne Switzerland
-
Interiors created by Philippe Starck like onshore sailors’ cabins
La Réserve Eden au Lac Zurich
ZurichInteriors created by Philippe Starck like onshore sailors’ cabins
-
A Belle Époque landmark offering breathtaking views of the Alps
Fairmont Le Montreux Palace
MontreuxA Belle Époque landmark offering breathtaking views of the Alps
Related Stories
In an age of transformation in which we are all striving for efficiency and sustainability and looking for new paths, the restaurant industry is no exception. Even in the fine dining scene, concepts are being reconsidered and structures adapted in order to move with the times. One remarkable discovery in this regard is blooms, the new garden restaurant at the Dolder Grand Hotel in Zurich.
Discover more
‘Food and drink play a key role in promoting a tourist destination,’ Dany Stauffacher says. It was with this in mind that he combined these two crucial elements in the first edition of his S.Pellegrino Sapori Ticino event back in 2007.
Discover more
The region between Lucerne and Vitznau is a hotspot for creative concepts with a unique signature – Asian-inspired and using the very best Swiss products, from free-range pork to Alpine Sbrinz cheese.
Discover more
Valais is a privileged location. Switzerland’s largest wine-producing region is blessed with both ideal climatic conditions for wine-making and a fascinatingly broad range of different grape varieties and styles of wine.
Discover more
At the age of just four, Yannick Crepaux had already prepared a dessert with oranges all on his own. Today he cooks in the Valais mountains at the very highest level – and he loves to give his dishes a hint of freshness by adding citrus fruits.
Discover more
‘Serrated knives tear the meat,’ says Michael Bach, founder of the Swiss knife manufacturer Sknife. ‘Only a really sharp blade will glide effortlessly through the juicy meat without wounding it.’ And that is precisely what counts when it comes to getting full enjoyment out of meat.
Discover more
Radicchio has only been grown here since the 1980s. One particular kind has enjoyed a very special career over the last ten years: Radicchio di Castelfranco from Veneto, with its yellow leaves, pretty red speckles and significantly finer leaf structure with fewer bitter compounds.
Discover more