The benchmark for regional indulgence.
Switzerland is famous for its world-class cuisine and hospitality. However, what many do not know is that Switzerland is also a centre of natural gastronomy, where regionality and sustainability become part of the enjoyment. Of this, Kartause Ittingen in Thurgau is a prime example.
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The essence of Switzerland
The Alpine sea buckthorn is the lemon of the mountains - it is used by the shooting star of Swiss gourmet gastronomy Sven Wassmer, star chef of the multiple award-winning restaurant "Memories". Harvested by hand at an altitude of 1600 metres, Alpine sea buckthorn finds its way onto the plate of gourmet cuisine - in Switzerland, nature is put on the plate.
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High above Lake Uri, in the rocky mountain landscape surrounding the Lidernen Hut, the air smells of fresh grass, cool earth, aromatic herbs and lush flowers – humble resources for unique fine hut dining.
Learn more about: Mountain herbs
Head to Lake Sils in the Engadin if you're yearning for the shore: at Restaurant Murtaröl, Antonio Walther serves up fabulous fish delicacies, fascinating stories and sumptuous smoked delights.
Learn more about: Smoke signals.