Culinary Grand Tour of Switzerland Summer Season

Scroll

Hint

Intro

Nico Franzoni and Noah Bachofen are back on tour. This time, Switzerland Tourism is sending them to Eastern Switzerland—a region full of culinary secrets. Passed down through generations, these secrets have been carefully guarded and nearly forgotten. Nico and Noah’s mission: to explore, taste, and uncover what makes this region truly special. To get closer to its hidden stories. What is the true magic of Eastern Switzerland?

  • 42 different herbs create the distinctive flavour of Appenzeller Alpenbitter
  • About 50,000 St. Galler Bratwursts (PGI) are sold each year over the counter at Rietmann Butcher Shop
  • 25 tonnes of strawberries are freshly picked every year at Sunnehof Beeri

Day 1

Scroll

Schloss Werdenberg, Werdenberg

Only the best for Nico and Noah. Their journey through Eastern Switzerland begins at Schloss Werdenberg, in the St. Gallen Rhine Valley. Perched like a crown above the town, the castle is surrounded by vineyards and a terraced wine landscape. Behind it, the mountains of Liechtenstein rise into view. Once again, Nico and Noah find themselves in a place completely new to them. As so often, their way into understanding it is through food and local ingredients.
In the historic residential building and museum known as the Schlangenhaus, Babette Schlegel is waiting for them. She’s an expert on Ribelmais. Nico and Noah have heard of it before—but that’s about it. Babette guides them through the world of this traditional product. Ribelmais has been cultivated in Vorarlberg and Liechtenstein since the 17th century. The corn variety can be ground fine or coarse, making it suitable for a wide range of dishes. Today, Nico and Noah are preparing Rheintaler Ribel. Nico is completely in his element, while Noah does his best to keep up.

Learn more Common.Of Schloss Werdenberg, Werdenberg

Hofkellerei Vaduz, Principality of Liechtenstein (the Prince of Liechtenstein’s winery)

Careful—this time we’re abroad! And not just anywhere, but at a prince’s estate. While the Principality of Liechtenstein is officially a separate country, it’s part of Switzerland’s tourism region and simply can’t be left out of a culinary journey. Staying true to the motto “only the best for Nico and Noah,” the two gourmet friends find themselves at the Prince of Liechtenstein’s Hofkellerei.
The Herawingert vineyard in Vaduz is the largest contiguous wine-growing area in Liechtenstein. Here, Pinot Noir and Chardonnay thrive. Meanwhile, at the Wilfersdorf estate, Grüner Veltliner, Riesling, Zweigelt, and Merlot mature slowly into refined wines. Nico and Noah take a deep dive into the different varieties—and they clearly enjoy what they’re tasting.
In the historic residential building and museum known as the Schlangenhaus, Babette Schlegel is waiting for them. She’s an expert on Ribelmais. Nico and Noah have heard of it before—but that’s about it. Babette guides them through the world of this traditional product. Ribelmais has been cultivated in Vorarlberg and Liechtenstein since the 17th century. The corn variety can be ground fine or coarse, making it suitable for a wide range of dishes. Today, Nico and Noah are preparing Rheintaler Ribel. Nico is completely in his element, while Noah does his best to keep up.

Learn more Common.Of Hofkellerei Vaduz, Principality of Liechtenstein (the Prince of Liechtenstein’s winery)
They know how to make wine. And Noah, I have to say—wine in the morning? I could get used to that
Nico Franzoni

Gasthof Traube, Buchs

The Gasthaus Traube brings together three distinct culinary worlds under one roof – united by craftsmanship, conviction and a deep respect for quality produce. In the Traubensaal, an exceptional fine-dining cuisine unfolds, defined by precision and depth. The Braustube, by contrast, celebrates familiar classics, reinterpreted with a contemporary touch and a keen sense of pleasure and conviviality. The offer is complemented by the Gartenzimmer, the bistro in the hotel area: a vegetable-focused cuisine with fresh ideas and creative influences from a wide range of world cuisines. As a member of the Swiss Wine Gourmet label, the Gasthaus Traube places particular emphasis on a carefully curated selection of Swiss wines, accompanying all three concepts and consistently elevating regional enjoyment.

Learn more Common.Of Gasthof Traube, Buchs
For us, the Traube is a little gem: authentic, warm-hearted, and the food was simply top-notch. A place where you want to linger longer
Noah Bachofen

Appenzeller Alpenbitter, Appenzell

The Appenzell region: Nico and Noah have now arrived in the heart of Eastern Switzerland. Here lies a stronghold of secrets. Few regions in Switzerland reveal so little about themselves, yet tell so many almost fairy-tale-like stories. A special magic hangs over Appenzell — one that is uniquely palpable at Alpenbitter AG. This company is a true family business. Beat Kölbener and Walter Regli belong to an exclusive circle: they are the only two people who know the secret recipe of Appenzeller Alpenbitter. In a chamber behind a door accessible only to select individuals, 42 herbs and spices are kept. This chamber is something like the company’s sanctuary. Nico and Noah get a rare glimpse behind the scenes. They see how the herbal blend is made. And, of course, they get to taste it — in the elegant tasting room and shop.

Learn more Common.Of Appenzeller Alpenbitter, Appenzell
We’re no wiser than before, but at least we were very close to the secret
Nico Franzoni

Schaukäserei, Stein

An equally well-guarded secret is that of Appenzeller cheese. The exact recipe for the different varieties remains a mystery to the public. However, the cheese-making process itself is revealed at the Schaukäserei in Stein. Outside the dairy, Nico and Noah snap a photo at the Grand Tour photo spot. The Appenzell region stands for pure tradition — so a woman in traditional costume is a must. Right here at the dairy, cows graze peacefully. Stein is located in the canton of Appenzell Ausserrhoden. Anita Manser, a woman in traditional dress, and longtime milk supplier Hansueli Buff guide the two gourmet friends through a cheese tasting. They explain the taste, character, and spiciness of the cheeses — without revealing too much about the secret recipe. Nico and Noah realise, however, that the herbal blend they met at Alpenbitter is what gives the cheese its wonderful spice.

Learn more Common.Of Schaukäserei, Stein
These cheeses have character. You can really taste that the cows graze on lush meadows
Noah Bachofen

Hotel Bären & Löwen Appenzellerhuus

After so much tradition and secrets, Nico and Noah are tired. There is probably no better place than the Appenzeller Huus in Gonten to reflect on the day. At Appenzeller Huus, tradition meets modernity. The hotels Huus Löwen and Huus Bären are already well established. Now the hotel Huus Quell with its Quell Spa and the largest wine cellar in Switzerland has joined them. It’s not just the size that impresses here: the new 4-star Superior Hotel in Huus Löwen was built using Appenzeller moon timber. Nico and Noah treat themselves to room service. For starter, they enjoy a fine, tangy tartare. For the main course, Nico chooses the cordon bleu, while Noah goes for the cheese spaetzle with Appenzeller Siedwurst. Both agree: it tastes simply excellent. Later, the two friends sit at the magnificent bar “Botanicum,” once ranked among the world’s top 50 bars. The young bartender Elmir Medunjanin aims high. Herbs take center stage, and the local character is emphasized — so citrus fruits are completely omitted. Instead, alternatives like sea buckthorn puree are used. Mixologist Christopher Branson conjures up a Paloma and a Gonten Mule with Appenzeller Alpenbitter for the two. Cheers!

Learn more Common.Of Hotel Bären & Löwen Appenzellerhuus

A first-class road trip

Driving through the gentle hills towards St. Gallen, the heart of Eastern Switzerland. Nico and Noah accompany the journey with a Spotify playlist specially curated for the Grand Tour, featuring Swiss bands.

Gonten, toboggan run

Day 2

Scroll

Kronberg (Gonten)

By gondola, Nico and Noah ascend from Gonten to the 1,663-meter-high Kronberg. The view over the Alpstein reveals the Appenzellerland in all its beauty and charm. Just as beautiful and charming is the coffee they are served—made with homemade hazelnut liqueur. What Nico and Noah didn’t know: all more than 20 mountain innkeepers in the Alpstein each own a whisky barrel of Säntis Malt, which matures at different altitudes. The unique whiskies can be explored along the Whisky Trail. To keep track, there is a stamp book. This year marks the 10th anniversary of the trail, celebrated with a special edition bottle. The bottle is awarded to those who have visited all alpine inns.

Learn more Common.Of Kronberg (Gonten)
I’m surprised they produce whisky here too. Is there anything the people of Eastern Switzerland can’t do?
Noah Bachofen

Rietmann Butcher Shop, St. Gallen

St. Gallen is synonymous with bratwurst—and bratwurst is synonymous with St. Gallen. The sausage here enjoys cult and cultural status, and everyone has their own opinion about it. There are a few standout places in the city where the bratwurst tastes especially good, and the Rietmann Butcher Shop, the oldest butcher in town, is one of them. Managing director Peter Signer takes Nico and Noah on a brief journey, explaining that the butcher shop’s history dates back to the Middle Ages. He emphasizes the immense value tradition holds for the business. Slaughtering and production all happen nearby. The animals come from farms in the Appenzeller Hinterland and Neckertal regions. Craftsmanship and expertise are required not only for their most famous product, the St. Gallen OLMA Bratwurst IGP. What makes the St. Gallen bratwurst IGP special is the blend of veal and pork, along with the use of milk. There’s an unwritten rule that the bratwurst is always eaten without mustard. In Eastern Switzerland, asking for mustard is almost an offense. Nico and Noah do it anyway.

Learn more Common.Of Rietmann Butcher Shop, St. Gallen
Admittedly, the sausage tastes wonderful, very delicate—probably because of the milk. But the whole fuss about mustard, what’s that about? I won’t give up my mustard. It just tastes better with it
Noah Bachofen

Abbey Library, St. Gallen

With their appetites satisfied, Nico and Noah embark on a leisurely stroll through the old town of St. Gallen. This part of the city resembles an open-air museum. Charming houses with ornate facades and famous bay windows line the streets. And finally, there is the magnificent St. Gallen Abbey Library. It belongs to the monastery and is a UNESCO World Heritage Site. Founded no later than the year 612 by the Irish missionary Gallus, the library is one of the most important in the world and leaves the two in awe. Entry is only permitted with slippers to protect the historic parquet floors. They are surprised to find something culinary here as well. For example, the oldest source on eating and drinking in the Middle Ages. In the 11th century, the St. Gallen monk Ekkehart IV wrote down some rhymed table blessings. These mention exotic foods, among other things. Nico and Noah then look at a book from the 15th century featuring a beautifully painted scene of the “Last Supper.” As is well known, everyone sits at one table, sharing cups and knives. Shared meals have always held great importance.

Learn more Common.Of Abbey Library, St. Gallen
I find those giant slippers charming. I would love to have a pair at home
Noah Bachofen

Wirtschaft zur Alten Post, St. Gallen

St. Gallen’s old town is a wonderful place for fine dining. The legendary “Erststockbeizli” pubs exude a unique charm. One of the most venerable and oldest is the “Wirtschaft zur Alten Post.” This cozy spot is also a member of Swiss Wine Gourmet and has been awarded two glasses. The wine list is a true celebration for connoisseurs. Nico and Noah enjoy a beautifully matured Chardonnay from the Bündner Herrschaft region. And the food is just as impressive.

Learn more Common.Of Wirtschaft zur Alten Post, St. Gallen
The rösti tastes better than mine
Noah Bachofen

Boutique Hotel Sorell Weissenstein, St. Gallen

After so many impressions, so much food, and so much of Eastern Switzerland, Nico and Noah are simply looking forward to their beds. At Hotel City Weissenstein, located in the heart of St. Gallen, they find exactly what they’re seeking. The hotel is situated on a quiet residential street within a historic building. Inside, it is ultra-modern and reflects the creative spirit of this Swiss textile city — just the kind of style our two gourmet friends appreciate. Before going to bed, they treat themselves to a bath, refreshed by the herbal power of Enegy-Boost shampoos with juniper from Rausch. The secrets of these herbs, they will soon discover.

Learn more Common.Of Boutique Hotel Sorell Weissenstein, St. Gallen

Rausch, Kreuzlingen

The Eastern Switzerland tour lives up to its promise — it’s full of secrets. On Day 3, Nico and Noah arrive at an unexpected place. Suddenly, they find themselves somewhere that isn’t about gastronomy at all. Here, everything revolves around beauty. The company Rausch is famous for its hair care products, but their range now includes much more. At the core is their expertise with herbs. After more than 130 years of experience, the employees have learned how to unlock the secrets of these herbs. They don’t reveal these secrets to Nico and Noah, but the two are allowed into the company’s own herb garden and get to create their own exclusive shampoo. In this task, Nico and Noah show their creative sides. Nico’s product is meant to be yellow — but ends up strawberry red. Noah’s looks like a frothy cucumber gazpacho — totally seasonal, of course! They also learn that Rausch has launched a new product for men called 4-in-1, designed for hair, face, beard, and body. It contains rosemary and juniper among other ingredients. The two friends are thrilled.

Learn more Common.Of Rausch, Kreuzlingen

Day 3

Scroll

Hofladen Sunnehofbeeri, Steinebrunn

Nico and Noah are also thrilled about their next stop — the restaurant Mammertsberg in Freidorf, Thurgau. There, an old acquaintance awaits them. Silvio Germann, the 2024 Chef of the Year, will give them a behind-the-scenes look at his Michelin-starred kitchen. On the way there, Nico and Noah spot a farm shop they just have to visit. The Hofladen Sunnehofbeeri looks like it’s straight out of a picture book — berries as far as the eye can see, with strawberries undoubtedly the stars. Picking and eating them feels like a sprinkle of magic from the forest. Nico and Noah pick strawberries, the true queens of the berry family, right from the field at the farm shop. These are meant for the road and as a gift for Silvio — after all, they don’t want to show up empty-handed. However, they can’t resist and eat many strawberries right there on the field.

Learn more Common.Of Hofladen Sunnehofbeeri, Steinebrunn
Okay, these are the best strawberries I’ve ever had. You can almost taste the sunshine
Noah Bachofen

Restaurant Mammertsberg, Freidorf

with Silvio Germann – Head Chef, Managing Director & Co-owner.
To round off their East Switzerland tour, Nico and Noah experience a true culinary highlight. Now moving into exalted realms, they step into the kitchen of Michelin-starred chef Silvio Germann. What lies behind the Mammertsberg’s motto, “Open your mouth, close your eyes. And then once more.”? Germann takes the two friends on a brief tour through his domain and immediately puts them to work. Noah quickly preps the artichokes, fully in his element as a pro. Meanwhile, Nico helps by filleting and portioning freshly delivered lake trout from Lake Constance. At the end, the duo hosts a dessert challenge featuring the strawberries they picked earlier. Which plate was the winner? You’ll have to decide for yourselves.

Learn more Common.Of Restaurant Mammertsberg, Freidorf
I would describe Silvio Germann’s cooking as extremely precise. His choice of ingredients is outstanding, and what he creates is incredibly creative. His cooking is a great blend of traditional techniques presented in a relaxed, modern style
Noah Bachofen
Mammertsberg, kitchen team
Mammertsberg, Dessert
Mammertsberg, Kitchen
Mammertsberg, Kitchen
Mammertsberg, Kitchen
Eastern Switzerland surprises you. You go there without much expectation — and suddenly you find yourself sitting with cheese, wine, and a smile on your face
Nico Franzoni
Mammertsberg, Wine Cellar
We didn’t quite uncover all its secrets. But we did discover what truly makes Eastern Switzerland special
Noah Bachofen

More topics

Partners