Culinary Grand Tour of Switzerland Flavours and Traditions

Our journey begins in the cradle of Switzerland. Painted facades, historic landmarks and a striking mountain backdrop give the town its unmistakable character. On the main square of Schwyz, Nico and Noah discover the Grand Tour Snack Box, open the envelope containing their invitation to the Culinary Grand Tour and set off with their Europcar rental car on a new culinary journey across Switzerland.

Fine cooking begins with a sharp blade. So Nico and Noah’s first stop is Victorinox, where they create their own kitchen knives. During a factory tour, they discover how around 135,000 knives are produced here every day. At the 141-year-old family company, they are spared the stamping, deburring and grinding, but under the guidance of department manager Peter Bürgler they assemble the wooden handle onto the knife themselves. Their craftsmanship proves surprisingly good – even if there is still room for improvement when it comes to speed.

Noah returns to a place that once shaped his career. It was in the kitchen of Restaurant Magdalena that he worked and first met Nico, his friend and travelling companion. Today, the two meet chef and co-owner Dominik Hartmann, hoping to find inspiration for the menu they will cook at the end of their journey. The only vegetarian restaurant in Switzerland awarded two Michelin stars and a Green Star offers not only exceptional cuisine but also an outstanding wine cellar. Magdalena holds the highest level of the Swiss Wine Gourmet label and features no fewer than 237 Swiss wines on its menu.

At Conditorei Schelbert, a family-run business with several locations, local ingredients from producers in the Muotathal valley take centre stage. The scent of freshly made desserts fills the bakery as Noah and Nico are welcomed by Reto Schelbert. Their next challenge: preparing the traditional Muotathal cream and cherry cake, invented by Reto’s grandfather around 40 years ago. Light sponge cake, cherry brandy and generous layers of cream require a delicate touch – although Nico repeatedly refers to the careful spreading technique as “cementing”.

Husky Lodge is many things at once: a restaurant, a lodge hotel, an event venue and home to an entire husky pack. In winter, the dogs pull guests through the snow-covered valley on sledges. Nico and Noah are allowed to feed the animals – on a Tuesday, of all days, which happens to be weekly bone day. They also learn that Siberian Huskies do not simply shed fur – they distribute “husky glitter”. And with a little luck, visitors may even encounter one of the famous local weather forecasters from the valley.

For their dish that bridges different regions of Switzerland, Noah and Nico still need a few ingredients. So they stop at Heinzer Metzgerei. As in the Schelbert confectionery, the fourth generation now runs the family business. Local specialities such as the “Wetterschmöckerli” sausage quickly land in their basket, before Fabio Heinzer suggests another ingredient that sparks intense debate between the two protagonists. Noah believes in the nose-to-tail philosophy and wants to use every part of the animal. Nico remains unmistakably clear: “That is definitely not going into our dish.”

The island of Schwanau was first settled around 1200 BC and has since witnessed a rich and eventful history, including legends about the ghost of a drowned farmer’s daughter. Today, Restaurant Insel Schwanau is led by Sandro Arpagaus, who focuses on regional products and wines from Schwyz. Over coffee, Sandro explains that 90 percent of the guests are locals, many of whom simply come to the island for an ice cream.

In Arth-Goldau, Nico and Noah swap their rental car for the Treno Gottardo and cross the Gotthard Pass along the historic mountain railway line. As the train winds through the famous spiral tunnels, they spot the iconic church of Wassen three times. Along the way, they enjoy Ticino-style platters served by train attendant Geni, accompanied by Gazosa soft drinks and freshly ground coffee from the bistro area – a fitting prelude to the next stage of their journey.

In the Leventina Valley, Noah and Nico put their aprons back on. At the alpine dairy at 1,600 metres above sea level, they produce Ticino Alpine Cheese AOP – one of only 12 Swiss cheeses protected by the AOP designation of origin. Using a cheese harp and ladle, they help cut the curd in the heated whey until it reaches the perfect consistency. The pressed cheese wheels then continue their journey to the ageing cellar of Cetra Alimentari SA in Mezzovico, where they slowly develop their characteristic aroma. For their final menu, Noah and Nico select a wheel matured for ten months.

In Tenuta Castello di Morcote, Gaby and Maurizio represent the third generation managing the 150-hectare wine and agricultural estate overlooking Lake Lugano. To celebrate 120 years of Merlot, Noah and Nico taste a Bianco di Merlot aged in barriques for eight to nine months. The distinctive volcanic quartzite soils around Morcote produce smaller harvests but exceptionally intense flavours. Later, at the ruins above Morcote, the two friends enjoy a red wine made from 100 percent Merlot grapes while reflecting on the second day of their journey. Eventually, they retreat to the elegant rooms of Relais Castello di Morcote.

The third day begins with more wine. Guendalina Rampazzi, Director of Cantina alla Maggia, welcomes Nico and Noah to the estate in Ascona, surrounded by the oldest vines of the Maggia Delta. Here they discover the art of wine assemblage – blending different grape varieties into one harmonious wine. In the end, however, they leave it to the professionals and choose “Melodia”, a red wine made from Merlot, Cabernet Franc and Cabernet Sauvignon grapes.

Now it is finally time to cook. Risotto with Ticino Alpine Cheese AOP is paired with the once-disputed ingredient from Heinzer Butchery – Noah managed to convince Nico after all. To add depth of flavour, they grate cured egg from Restaurant Magdalena over the dish and pair everything with the neighbouring wine. In the kitchen of Locanda Barbarossa, the gourmet restaurant of Castello del Sole, Noah and Nico create a menu unlike anything before.

The cooking is done. Now comes the verdict. Simon V. Jenny, General Manager Castello del Sole & Cantina alla Maggia, Mattias Roock, Executive Chef Castello del Sole, and Melissa Gabbani, Sous Chef Locanda Barbarossa and a renowned risotto specialist, form the jury – and are genuinely impressed. 

Nico and Noah have accomplished their mission and crossed the Gotthard not only geographically, but also culinary-wise.