Geneva

Geneva

The first wine was grown in Geneva over 2,000 years ago. Since that time viticulture has flourished uninterruptedly in Switzerland’s southwestern corner. Winegrowing has first been documented in the year 912 A.D.more

Vineyard Trail between Salgesch and Sierre

Vineyard Trail between Salgesch and...

This walkway among the vineyards connects Salgesch with the Château de Villa in Siders. Each of the 80 information signs along the way features a...more

Across the vineyards by train

Across the...

The beautiful vineyards of the Lavaux region may be comfortably explored...more

Bündnerfleisch: first-class

Bündnerfleisch:...

Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that...more

Geneva

The first wine was grown in Geneva over 2,000 years ago. Since that time viticulture has flourished uninterruptedly in Switzerland’s southwestern corner. Winegrowing has first been documented in the year 912 A.D.

The first wine was grown in Geneva over 2,000 years ago. Since that time viticulture has flourished uninterruptedly in Switzerland’s southwestern corner. Winegrowing has first been documented in the year 912 A.D.

Vineyard Trail between Salgesch and Sierre

This walkway among the vineyards connects Salgesch with the Château de Villa in Siders. Each of the 80 information signs along the way features a theme. The wine museum at two locations: from Haus Zumofen in Salgesch to the Château de Villa in Siders.

This 2.5-hour tour is like a walk through an open-air museum.

Across the vineyards by train

The beautiful vineyards of the Lavaux region may be comfortably explored aboard the blue and yellow “Train des vignes” (vineyard train). This special train evolves high above Lake Geneva and winds its way across the lush green vineyards up to the village of Puidoux-Chexbres.

The “Train des vignes” (vineyard train) runs on a fantastic route through the terraced vineyards of Lavaux, the landscape high above Lake Geneva designated a UNESCO World Heritage Site in 2007, with views of the Savoy and Valais Alps.

Bündnerfleisch: first-class

Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy it sliced wafer-thin, with crispy bread and a glass of Graubünden wine – and you can almost taste the mountains.

Bündnerfleisch: first-class