H Magazine Summer 2020

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Ticino – Italianità, Made in Switzerland 46




Ticino star chefs about secret talents and surprising insights

How to enjoy the sweet life in Switzerland’s south

100 hectares of pure happiness

Magic moments in unique places

Toric Quantième Perpétuel Rétrograde Manufactured entirely in Switzerland parmigiani.com


ASCONA Gioielli-Orologi Herschmann | BASEL Gübelin | BERN Goldschmied Stähli | CRANS-MONTANA L’Atelier Du Temps GENÈVE Air Watch Center, Benoit De Gorski, Gübelin | INTERLAKEN Kirchhofer | KLOSTERS Maissen | LAUSANNE Guillard LUGANO Gübelin | LUZERN Gübelin, Les Ambassadeurs | MONTREUX Zbinden | ST.GALLEN Labhart-Chronometrie ST. MORITZ Gübelin | VILLARS-SUR-OLLON Brändli Creation | ZERMATT Haute Horlogerie Schindler | ZUG Lohri ZÜRICH Gübelin, Les Ambassadeurs


You don’t raise a storm of enthusiasm with a gentle breeze. The new 911 Turbo S. A storm is never calm. And the 911 Turbo S is never just a sports car. Discover more at www.porsche.ch






We create the finest Swiss chocolate pralines and truffles. Lovingly by hand. Confiserie SprĂźngli Swiss chocolate tradition since 1836 6




Join us on a visit to one of my favourite places – the canton of Ticino. Let the stories in this very first edition of our reimagined magazine inspire you and get you into the summer

© Landscape Ticino, swiss-image.ch

holiday mood!

Jan E. Brucker Managing Director

Let this summer issue add an extra pinch of confidence. You do not have to turn your luxury restaurant into a soup kitchen, like Swiss star chef Daniel Humm did in New York this spring. Even much smaller adventures will do the trick – going on a hiking tour in Val Poschiavo, or putting the tips of our Ticino tour guides to the test. Or go for Christian Hümbs’ chocolate lava cake – adventurous and rewarding! Our new «H» Magazine will introduce you to inspiring people at our hotels, who are passionate about being hosts and who know that their love for every detail is key. Our stories celebrate life and summerly lightness – like light kisses on the hand. Whatever small or big plans you may have for the summer, be confident in them. Keep the faith – and stay healthy! We hope you enjoy our new «H» Magazine!

Swiss Deluxe Hotels

Evelyn Gorgos & the editorial team

P.S. Follow us on Instagram (@swissdeluxehotels) or read the online version of the magazine on swissdeluxehotels.com/en/magazine


co nt en t 54

© Lakeside Ticino, swiss-image.ch

La dolce vita! «The sun is more intense and ­warmer, the mountains are redder, chestnuts, grapes, almonds and figs grow here. People are good, well-mannered and friendly …». This is how Hermann Hesse once described Ticino. 8


66 46

Perfectly arranged Expert advice by Swiss Deluxe Hotels staff 14 members

La dolce far niente Culinary summer 2020 trends



Elvis visits Switzerland

Simon Spiller 24 Hotel Eden Roc, Ascona «When you travel and face all kinds of situations, you learn quite a bit about yourself.»

A column by Daniel Tschudy


Oona – The black gold of the Bernese Alps

Wolfgang Mayer 30 Widder Bar & Kitchen, Zurich «I want to look at the bottles on the shelves. To me, that’s a bit like sightseeing.»

A portrait of sustainable fish farming and of one of the most 42 prestigious caviar manufactories in the world

Marc Almert 32 Baur au Lac, Zurich «Talking wine is never a one way street.»

Ticino travel guide

Stefan Beer Victoria-Jungfrau 46 Grand Hotel & Spa, Interlaken «The Bernese Oberland region is a culinary Cockaigne»

The luxe life

Mattias Roock Castello del Sole Beach Resort & SPA, Ascona and Marco Campanella, Hotel Eden Roc, Ascona Ticino star chefs about secret talents, surprising insights, and tips for holiday visitors.

How to enjoy the sweet life in Switzerland’s south


Immerse yourself in one of Ticino’s most unique spas and 66 experience «100 hectares of pure happiness!»

Feel the summer


Lifestyle trends de luxe



Jean-Yves Blatt 84 The Chedi Andermatt Guests sense genuine passion. That’s why the hotel manager is relentlessy honest, when it comes to the most important thing in his hotel – the entertainment. Daniel Humm Eleven Madison Park 112 Manhattan, New York «It is not about pushing growth. It is about believing in your own idea and about realising it.» 9

124 Night at the Chedi Discover the Chedi at night – through the lens of Alex Lambrechts. A photo series starring 78 Jasmin Brunner.

Swiss Top Events Magic moments at unique places



All about Riesling Peter Keller on translating soil into wine


Wine quiz – What do you know about 96 the star among white wines?

Our Seasonal Pic

Enjoy Switzerland!

The Splendide Royal Lugano, five things to do around the hotel & our runner’s tips

A luxurious health & holiday experience



Grand Hôtel du Lac, Vevey


A weekend with Charly Chaplin in the land 124 of milk and honey

The «Lugano Art and Culture» with rich contrasts and 106 emotions «per tutti»

3 days – 3 extraordinary chefs Standards Editorial

Why our hotels are considered the creative nucleus of 108 Swiss gastronomy




Swiss Deluxe Hotels Locations The 40 Swiss Deluxe Hotels Publishing Credits Preview




128 130


Naturally, no one can predict the outcome of these extraordinary moments in time. Together, and yet alone, we experience a massive crisis, which is hurting as much as the last World Wars did – equally damaging, in all aspects, socially and economically. We will need time to mourn for those who left us, we will need strength to rebuild our businesses, and we will need determination to reconnect physically with our peers and communities. This will all happen, for sure. Yet in another world, in a «new normal». During these difficult times we are all learning the hard way. For example, about how to care for the elderly or how to treat the sick. And we are increasing our awareness about those less fortunate in migration camps and in underdeveloped countries. We also begin to treasure again, what friendship means, or families-boundaries, and what responsibility we bear towards children. This is all a tremendous invitation to a better life, to sustainability, to quality, and to love. The new normal The hospitality industry are in the front line of these huge adjustments required. Travel will never be the same again, and hospitality will return to its original purpose. Both business travellers and leisure tourists will ask for quality, for more safe-


experienced a VUCA world to that extent, meaning volatile, uncertain, complex, and ambiguous. Yet, as German-born theoretical physicist Albert Einstein once said, «In the midst of every crisis, lies great opportunity». And Switzerland’s tourism and hotel industries will be riding on that reflection.


Welcome back ty, for credibility, and even for sensible business propositions. People will make conscious decisions as to why they take a trip, where they travel to, and where they stay over. The guests of the «new normal» will want to appreciate infrastructures and service attitudes – and cherish the good moments. Switzerland has always been a «quality destination». And the hotel industry embraced and developed this image with great learning and training programmes for its employees, with proper certifications and controlling, and with an endorsement of further education and professional development. In times of success, we might have ignored what we possess. And this might have reduced our service attitude, and our ability to perform better, to be more guestoriented hosts. The present global crisis will bring disappointments and painful consequences for some members of the tourism industry. We have never 11

Switzerland invites you to visit again – and as soon as possible. Come and explore our cities and resorts, enjoy our nature and mountains, and relish our hotels and restaurants. Whether you arrive from somewhere within our country or from abroad, we welcome you back. Our industry will pledge to serve even better in the future, and to uphold the values of hospitality. This magazine is a showcase for these qualities, and for the people behind them; for those who plan and build superb infrastructures and hotels, those who decorate them with atmosphere and art, those who make beds, those who take reservations and handle administration, and those who prepare and serve great food. They will all be ready in the new normal period, equipped with adjusted guidelines and frameworks, and with a more conscious attitude towards quality. Be safe, be positive, and do visit soon. Good times lay ahead.




Even as a boy, Alexander Kühn was ­fascinated by the art of cooking. In 2012, he started his professional career as a food writer with the Zurich daily newspaper Tages-Anzeiger. ­Today, he writes for various culinary magazines, including Falstaff and the Gastro-Journal, and he is a co-author for Switzerland’s three-star chef Andreas Caminada’s book projects. If he had to recommend a restaurant beyond the country’s borders, it would be Landhaus Bacher in Mautern, Austria.

Instagram @alexkuehnzh



Beatrice is an Italian/Swiss ultra runner who completed races such as the toughest footrace on Earth – the Marathon des Sables – and the highest marathon in the world – the Everest Marathon. She is currently preparing for the Antarctica Marathon. After 10 years in London working as a bond broker, she moved to New York, and finally to Zurich, where she lives with her husband and their three daughters. In Switzerland, Beatrice started her own fashion and lifestyle blog, askthemonsters.com.

Daniel Tschudy has been involved in the global tourism and hospitality industries for nearly five decades. He spent 13 years in Canada, France, Japan, and China. While travelling remains a major aspect of his life, he now focuses on his work as a freelance writer, speaker, and coach. His topics often include cross-border and cross-cultural communication and society issues. Daniel writes reguarly for Switzerland’s leading business newspaper Handelszeitung.


Instagram @beatricelessi



JOURNALIST & SENIOR EDITOR David Schnapp, 47, is a senior editor with GaultMillau Channel, a restaurant critic ­writing for Weltwoche, and a freelance journalist. He co-authored cookery books with Tanja Grandits, Julien Duvernay, and Heiko Nieder (book to be published in 2020). A passionate amateur chef, he has collected valuable experience in various professional kitchens. He spent a week working with Daniel Humm’s team and has stayed in touch with the Swiss star chef ever since.




Swiss travel writer Martin Hoch travelled the world for more than seven years. The time he spent on the move shaped his career. Since returning to Switzerland, he has worked as a freelance travel writer. He is driven by a passion for nature and a fascination for diversity and all its facets. His clients include internationally renowned magazines, opinion-forming newspapers in Switzerland, and web portals.

nuvu.ch 12

Nadja Zimmermann, a former producer and host at Switzerland’s national broadcasting company SRF, is the author of four cookery books and founder of the successful lifestyle blog LouMalou.ch (100,000 readers per month). Together with her two daughters Mara and Ella, she visited the Grand Hôtel du Lac in Vevey and tested its suitability for kids. The two children put the hotel to the test and wrote a report. In addition, they interviewed head chef Thomas Neeser.

Instagram @loumalou_blog




AUTHORS OF NEWLY SWISSED Since 2010, Dimitri and M ­ amiko Burkhard have been exploring Switzerland through two curious pairs of eyes. Along with a dozen other authors, they have published more than­­ 1300 articles in the Newly Swissed Online Magazine. This one-stop resource about ­Switzerland covers topics ranging from hotels to hiking and from start-up portraits to

Peter Keller is a part-time wine editor for NZZ am Sonntag and the lifestyle online portal bellevue.nzz.ch. In addition, the Weinakademiker hosts wine workshops for his readers. The remaining 50% of his working hours are dedicated to the Coop wine club Mondovino, where Keller curates his own «Peter Keller Edition» of unique rarities and special limited editions and writes newsletters and brochures. The expert is also the author of the two «Wein? – Keller!» books.

Mail to peter.keller@nzz.ch


Growing up in Southern California, Steffi Hidber did not much e ­ njoy her mother’s efforts to slather her with sunscreen. Now, at 46, she is grateful to look at least two years younger than she actually is. Skincare obsessed and in love with all things beauty, the outgoing Swiss beauty expert not only runs heypretty.ch, the country’s leading beauty blog, but shares her experiences in the beauty business in various print and online publications – and most recently in the ­Ambiance ­magazine.

unmissable Swiss events.

Instagram @heyprettybeautyblog

Instagram @newlyswissed


Nico Schaerer is well regognised for his unique, independent, and highly creative approach. For many years, he travelled the globe as a freelance photographer and photographic artist. Nico Schaerer graduated from the renowned School of Fine Art and Design / St. Joost, Netherlands in 2002, and has since built an impressive portfolio of key Swiss and international clients that bears testament to his skill and unique perspective.



Alex Lambrechts is a renowned ­fashion photographer, creative director, film maker and speaker. Jasmin is an international fashion model, KOL, and the founder of Rogues Artist Management. The married «power couple» have been together for 12 years. The pair are known to frequently traverse all corners of the globe on their varied creative assignments.

Instagram @alex_lambrechts @jazbrunner



Dr. Thomas Hauer is an internationally renowned food and wine expert who made his passion a job. After earning a PhD with a book on the so-called gastrosophic movement and the essence of cookery, he set out to hunt for ultimate palatable pleasures all over the world. Today, he is a regular contributor to various magazines and newspapers with a strong focus on all F & B-related topics, as well as luxury travel and super sports cars.

Instagram @the_flying_gourmet

´A flower, some tasteful decoration will definitely be appreciated. Consider the season and the occasion when creating it, and make sure that it is subtle – and not too high.´

´If you have decided on a table cloth, you should use cloth napkins.´

© [Anna Malygina] / Shutterstock.com

´Setting a table for guests is a special task. ­Following certain basic rules – with regard to placing plates, ­glasses, cutlery, for instance – is a must. But you should always use our imagination, as well. It is important to consider the occasion you are preparing a table for. Bear in mind who your guests are, and avoid creating a setting that may be too rigid or formal. And remember: The way you set a table also reflects your personality, sense of taste, and your creativity.´



setting ´Personal invitations are usually much ­appreciated. If the ­occasion is a more formal one, send written ­invitations by mail.´

´Provide one plate per course. A charger is a ­great idea if you plan on serving several dishes on smaller plates. In that case, remove the chargers before serving a course on a l­­arge plate. Otherwise, your table might look cluttered.´

The distinguished maître d’hôtel hardly makes any difference between new faces and habitués. He may act perfectly reserved at one table, be a very patient listener at the next, and prove a real teaser at the third. Sergio Bassi was named as «Restaurant Manager of the Year 2019» by the Bilanz magazine. 15

Originally from the Piedmont region, Stefano Bertalli has ­acted as head concierge at the Gstaad Palace for almost 20 years. ­Stefan Guazzini is his assistant. The two share a passion for their job – and for elegant traditions. We asked them how to cultivate good manners.

´All informal gatherings earlier in the day (no ripped jeans, of course) and sneakers for a lunch in the lobby or drinks on the terrace are ok.´

´The traditional handshake – still a favourite first step when meeting someone, even though the gesture had to be avoided during the recent crisis. Greeting rituals vary from culture to culture. Keen perception and knowledge are key to avoid offending members of other cultures.´

´Style is timeless. Neutral colours, closed-toe shoes, tailored suits and skirt suits have ­never shut any doors for anyone.´

manners 16

´A kiss on the hand may be considered old-fashioned to some, but in some ­situations, it might just be the thing to do. One of the most important rules when it comes to manners is to genuinely focus on the person in front of us.´

© [Everett Collection] / Shutterstock.com

´Nobody expects a man to deal with a woman’s luggage while artistically holding the door for her at the same time. And trying to might even create a comical situation. We recommend that gentlemen put any luggage down before opening and ­holding the door.´


Being French, Pierre Crepaud knows exactly what to look out for when it comes to cheese. He and his «Mont Blanc» restaurant at Le Crans were awarded 17 GaultMillau points and a Michelin star in 2015. Stéphane Robyr is both a friend and a supplier, providing the chef with handmade cheese from the Alpage de Corbyre.

I´ would avoid serving cheese on metal, which can alter the taste. A n ­ atural material – such as wicker, wood, or slate – is best. Arrange your ­cheeses at room temperature 30 minutes before consumption so that the ­flavours have a chance to develop ­fully. Position them clockwise, starting with the mildest cheese, and leave enough space between them to make cutting easier.´


© [Darren Muir] / Stocksy United

´ For generations, Swiss cheeses have been made by cheesemakers with a passion for their craft – by people who put their heart and soul into it.´


´ To start with, remember that cheeses are seasonal: cows and ewes p ­ roduce more milk in spring and summer. And depending on how long they take to ripen, cheeses will be available for consumption at very d ­ ifferent times of the year. Ask your cheesemaker for advice.´

´Good cheese varieties have very particular visual, olfactory, gustatory, and texture characteristics.´

´As with flowers, for aesthetic ­reasons, you should always have an odd number of cheeses. Five to nine varieties to choose from are ideal. Use flavours and colours that complement each other. And to fully appreciate the individual cheeses, also pay attention to the order in which you eat them. Cheeses should be tasted in ascending order of ­flavour, so arrange them in a circle on the board, moving clockwise from the freshest or mildest to the most mature or strong-tasting.´

choice 19


´Use flowers of the ­season, of the region, from the garden. And roses.´

´It is vital to change their water every other day, and the ­water should not be too cold. At room temperature, water does not ­contain any air cells, which helps it access the flower head more easily and thus improve the hydration of the flower. Physics serving nature, that’s all there is to it.´

Of the manifold talents at Four Seasons Hotel des Bergues Geneva, none puts on a production quite like Serge Marzetta. The strong local network of suppliers he has built, allows him to work proactively and personalise requests. And, he knows where the flowers he uses come from. «I try not to waste a single petal.» 20

´It is quite hard to estimate the ­exact ­durability of a­ ­flower arrangement. ­Factors that may play a role include the ­arrangement’s position, lighting ­conditions, temperatures. Usually, cut flowers last up to about a week, depending a little on the kinds of ­flowers used.´

´ There is no accounting for taste, is there? Combining colours is a personal thing. ­There is no perfect match, just harmonious «team play», and consideration for seasons, emotions, and moods.´



CHOCOLATE LAVA CAKE IN A JAR MAKES 20 JARS ´ In principle, there are three kinds of chocolate: semisweet, milk, and white chocolate. The quality lies in the manufacturing process. P ­ remium quality is conched. Put simply, long conching times will give chocolate a melt-in-the-mouth quality. The higher the rolling speed and the temperatures during the process, the better the quality.´

FOR THE CAKE: 275 g couverture chocolate (70%) 300 g butter 5 eggs (size M) 200 g sugar 150 g flour (type 550) FOR THE LIQUID CORE: 45 g butter 200 g couverture chocolate (85%) 125 g cream 35 g glucose syrup AND IN ADDITION: 20 oven-safe jars (Ø: 6 cm, height: 10 cm) semicircle silicone mould tray (20 moulds of 3 – 4 cm Ø; or ice cube tray)

´Chocolate mainly consists of ­cocoa and cocoa butter. If it is milk chocolate, it also contains powdered milk and sugar.´

Lightly whisk up the eggs and sugar in a bowl with a hand mixer. Gradually stir in couverture chocolate and butter mixture. Gently fold in flour using a pastry scraper. Preheat the oven to 190°C. Fill pastry into the jars (ideally with the help of a piping bag with a big round tip). Add a frozen core to each of the jars and make sure they are fully covered by the pastry. Place the jars on a baking tray and bake the cakes on the middle rack of the oven for 7 to 10 minutes (depending on the size of the jars). Remove from the oven and serve warm. 22

© [ADDICTIVE CREATIVES] / Stocksy United

Cut butter in small dice and mince the couverture chocolate for the liquid core. Mix in a bowl. Mix cream and glucose syrup in a pan and bring to a boil. Stir in couverture chocolate and butter mixture slowly using a whisk and work into a smooth texture. Fill chocolate paste into the moulds of the silicone tray and freeze. Mince the couverture chocolate and dice butter for the cake. Mix and melt in a bain-marie.

delight ´When buying chocolate powder, look for highly de-oiled products. I like them best.´ ´Dark chocolate consists entirely of cocoa and cocoa butter. White ­chocolate contains only some of the fruit’s components and mainly consists of powdered milk, sugar, and cocoa butter.´

Before arriving in Zurich’s The Dolder Grand, the 38-year-old star pastry chef had worked in Munich’s Atelier. Christian Hümbs turns everything from chocolate and butter to fish, meat, and vegetables into sweet delights. The Swiss weekly Gastrojournal considers him a trendsetter of modern patisserie. 23




the view of



When Simon Spiller talks about his travel experiences or the importance of untouched nature, a true luxury of the future, he never speaks in empty phrases. His words reflect his fundamental beliefs. More than two decades abroad have sharpened his perspective on the distinctiveness of Switzerland. 25









WOLFGANG MAYER Bar and lounge manager, Widder Bar & Kitchen

´I want to be able to look at the bottles on the shelves. To me, that’s a bit like sightseeing.´


It was love at first sight for Wolfgang Mayer. «When I came here as a guest for the first time more than ten years ago, I knew right away that this was where I wanted to work,» the Widder Hotel bar manager explains. One and a half years later, he managed to land his dream job. It must have been fate somehow; Mayer loves the conversations he gets to have with guests, his work with exclusive drinks, and jazz. «I have played the trumpet for many years, and I knew, of course, that the Widder Bar regularly hosted outstanding live concerts,» he recalls. «Today, I cannot imagine

this bar without its shiny piano.» Wolfgang Mayer feels completely in his element when there is music playing in the background and ice cubes are dancing in the bar’s cocktail shakers. «You drink with your ears first! Sounds are as important to a place like ours as lighting – or expertly created drinks. People should not have to shout at each other if they would like to have a conversation. I think that is very important.» What else does he appreciate in a bar? «Enough seats directly at the bar,» he says without hesitation. «I want to be able to look at the bottles on the shelves. 30

To me, that’s a bit like sightseeing.» The Widder Hotel bar offers more sights than most others: Its shelves hold more than 1200 spirits, more than half of them whiskies. To put it in football terms: A bar playing in the Champions League. WOLFGANG MAYERS RECOMMENDATION FOR AN EVENING IN ZURICH

«The Rosso restaurant near Hardbrücke station probably makes the best pizzas in town. Guests enjoy them sitting in an old warehouse with large windows and a view of the train tracks and lights of the old industrial quarter. The ideal place for a nightcap is Bar 63 (Kreis 4). The owner creates his own rum editions.»


Widder Bar’s signature cocktail

3 cl

Amontillado Sherry

3 cl

Antica Formula (red vermouth)

1 cl

Rose’s lime juice

0.2 cl

orange flower water

The Widder Bar serves the stirred drink in a tumbler and with an oversize ice cube.


talk– ing wi– ne WORDS THOMAS HAUER



Talking Wine with Sommelier Marc Almert. He is only 28, and from Cologne – a beer metropolis. In a competition with 66 strong participants from 63 countries, the likeable newcomer from Baur au Lac’s two-star Pavillon restaurant in Zurich took the prestigious title «Best Sommelier of the World» awarded by the Association de la Sommellerie Internationale (ASI) in 2019.

What bottle of wine did you open to celebrate your title? Not just one … We started with Les Cintres – a wonderful single site champagne by Philipponnat. We then clinked our glasses with a matured Corton-Charlemagne by Bonneau du Martray and also with a classical Chateauneuf-du-Pape of the Beaucastel domaine. I don’t drink such wine legends on a daily basis usually … What does it take to be a good sommelier? A good sommelier is primarily a good host. Kindness, specialised knowledge, charm, and a great sense of humour are essential competencies for the job. In short, we are team players, coaches, entertainers, salesmen, and sensory assessment experts. That’s why this job is such fun. Your biggest wine moment so far? When I was still in training in Cologne, I had the opportunity to participate in a Riesling vertical tasting with wines of the iconic Egon Müller wine-growing estate on River Saar. Some of the wines we tasted there were twice or even three times my age. A truly spine-tingling experience. Who is the most impressive vintner in your opinion? I find it hard to name just one. I am most impressed by producers who not only convey their passion for their wines, but also a humble attitude towards nature. Producers who embark on the adventure of creating a genuinely great wine with what their vineyard has to offer year after year. Hardly any other trade is as hazardous or as dependent on external circumstances on which you have little or no influence. 33


Which wine should we drink at least once in our lives? A «must-have» wine is a matter of taste, I think, and a personal thing. I find it exciting if people try various wines produced in their year of birth. Regardless of how well such wines do in any vintage ratings or profiles, they may mirror a person’s development, or his or her growing maturity, if you like. The best wine for under 15 Swiss francs? Well, that would not be a Swiss wine, unfortunately. As cultivation areas are limited and estates tend to be small, there are not many local wines you could get for under 15 Swiss francs. The best idea is to go for the entry wines of producers from regions with relatively large production volumes. Are there any wine-growing regions that currently offer particularly good value for money? South Africa at the moment, and Spain. But there are German wines that – despite increasing price levels – offer high quality for relatively little money. What is special about Swiss wines? They combine an incredible diversity in terroirs, types of grape, and wine styles on – compared to other regions – tiny cultivating areas. Switzerland is a small but excellent playing field which offers fascinating products. Unfortunately, the country’s small size also means that its wines are little-known internationally. What about the wines on your own doorstep, the Lake Zurich region? Our local wines are usually crisp, fresh, and fruity – ideal for summer. Top-quality products can easily be stored for a couple of years. And the region boasts its «own» variety: Räuschling is grown almost exclusively in this area. Which are the most overrated wines? That, too, depends on individual expectations, not so much on any given wine. If you decide to spend several thousand francs for a bottle of Romanèe Conti, you probably want to find out how this wine got to be such a rarity … This means that at a certain level, the price is an indicator of a wine’s quality only to a certain extent. It also reflects its availability and the demand for it on the market. At the same time, top wines are not be had for nothing, of course. Are there any wines that could be served throughout all courses of a menu? Of course, there are. Unfortunately, it is not very popular here yet, but a mature vintage champagne is often an excellent choice with many dishes. The French are aware of this. Does a sommelier have a favourite wine? Not really. Of course, I appreciate a nice cham-

pagne. But I get to know so many regions that fascinate me, and I am far too curious. I keep discovering new producers and new wines that bear the hallmarks of their origin, their vintner, their variety. I like wines that do not strive to be everybody’s darling, that allow themselves to show their rough edges. How do you give advice to guests who know everything about wine? Sometimes I learn from them, I am more than happy to listen. After all, wine is all about sharing experiences, isn’t it? So, talking wine is never a oneway street. And how do you assist guests, who have no clue about wines and about how to enjoy them? By discussing things a little with them, by avoiding gobbledygook, and very often, by asking a couple of smart questions to find out which wine could suit a guest. When in doubt, I let them taste various styles. And if in the end, a guest still prefers to have beer, that’s fine with me, as well. What is the perfect wine for a summer night on a terrace? A light, crisp white wine with an assertive acidity, a Riesling or Grüner Veltliner, perhaps. Or you could go for a sparkling or a nice rosé wine. And why not try a slightly chilled red wine – a Dolcetto d’Alba, a light Beaujolais or a fruity Pinot Noir, for instance? They, too, are perfect summer wine choices. What are your plans for the future? There are other prestigious awards to win, including the legendary Master Sommelier title. I am actually in the middle of a multi-level examination process to do just that. In the end, 97% of all candidates fail. So far, I have had two failed attempts. Fortunately, we can try again. Keep your fingers crossed for me.

´Talking wine is never a one-way street.´


Chianti Classico, Molino di Grace – Toscana A typical Chianti: 100% Sangiovese with strong ­gingerbread seasoning and Szechuan pepper, ­leather, and dark ­chocolate aromas. In addition, some ­refreshing mint and a touch of English tea rose. No ­charmer, but a wine of striking character.

Grüner Veltliner Eiswein, Schloss Gobelsburg – Niederösterreich


An icewine is a winter’s gift, and Schloss Gobelsburg is presented with it ­ almost every year, as the area gets temperatures of at least –7° C. A glass of icewine is a sweet l­asting pleasure, slightly spicy, and delightfully acidic. A ­celebration of saffron, mint, passion fruit, dried ­apricot, and lily aromas.

Montlouis les Bournais sec, François Chidaine – Loire





Cuvée 1844 Noir, Roland und Karin Lenz – Thurgau

The monovarietal Chenin Blanc will capture you with a fine touch of honey and sun-ripened apricot aromas. The bouquet is dominated by Mediterranean herbs. Well-chilled, it makes a refreshing pre-dinner drink at a summer BBQ.

A rarity: Pinot Noir from the canton of Thurgau with i­ntense touches of black cherry and prune that are supported by a scent of bay leaf and white pepper. In ­addition, there are ­liquorice aromas and a subtle p ­ erfume of roses. A limited edition, created exclusively for the 175th anniversary of Baur au Lac Vins.

All wines are produced organically or bio-dynamically and are available at Baur au Lac Vins.



1 «Castello del Sole is unique in this world for its abundance of space. From the long driveway to the vast hotel grounds and the generous suites, I always feel privileged to stay at this hotel.» Dimitri Burkhard @newlyswissed





Handmade in Paris by master artisans from 90% Parisian black clay and 10% white enamel – the «All Seeing Eye Cup»

Cutlery is with you at your most ­pleasant times – during meals, in front of guests’ eyes and in friends’ hands.

– From CHF 140, astierdevillatte.com


– Set from CHF 375 available at boroughkitchen.com or cutipol.pt

Those who prefer champagnes with intense flavours will be particularly well matched to the lively and juicy Moët Rosé Impérial, which is made primarily from pinot noir.

8 Le Creuset’s Shell Pink is a highlight on every table – extremely durable, forever pretty.

– From CHF 60 manor.ch

– From CHF 330 lecreuset.ch



This knife's elegance ­promises to spice up boring onion cutting. The edition is limited to 1884 pieces, which is V ­ ictorinox’s founding year.

This exquisite Tom Dixon mortar and pestle is a tool to crush and grind herbs and spices. It is guaranteed to look gorgeous in any kitchen – and comes in a beautiful mango wooden box.

– From CHF 599 victorinox.com


– From CHF 205, tomdixon.net or nunido.ch

A culinary declaration of love for his home in ­Graubünden and a bow to the simple kitchen. The first cookbook by star chef Andreas Caminada. – «Pure Leidenschaft», atVerlag, CHF 40




8 Back to basics. Get a taste of Italy with The Bialetti coffee maker that infuses your kitchen with the heavenly smell of freshly roasted coffee.

The «Paradis» dinnerware ­features birds of paradise, exotic plants, and butterflies that uniquely adorn each piece. – Beauty to share @igniv.stmoritz and @igniv.badragaz on plates made by Raynaud

– 3 cups from CHF 29.90 or 6 cups from CHF 41 bialetti.it

2 Make your e­ xteriors as stylish as your interiors by investing in stateof-the-art outdoor furniture. Start with Queebo’s loop chairs.

7 Let your home breakfast in bed experience resemble your favorite hotel stay: the Egg Cup with Dome Cover. A tip for our male readers: Every woman likes the personal touch of a simple breakfast brought to her bed – even if it’s just coffee.

– From CHF 342 queebo.com


N°103 – ­traditionnel, 50 g.

– From CHF 45 libertylondon.com

– CHF 125 oona-caviar.ch

4 The color ‘ink’, the new dark blue from Le Creuset, stands for beauty in traditional Japan. – Le Creuset Roaster Round in limited edition ink, 22 cm from CHF 349, lecreuset.ch

6 Taming Tigers with Schoenstaub. The brand unites unique design and intriguing visual arts with expertise, high-end Swiss technology and quality workmanship. – Tray Panthera 2 from CHF 69, schoenstaub.com or at Jelmoli Zurich

5 If you are not adventurous enough to redesign your entire home in the new trend color, why not opt for black cutlery instead? Dressed en plein air melamine flatware set by Marcel Wanders for Alessi. – From CHF 218, alessi.com


9 Terreni alla Maggia is the green oasis on the western shore of Lake ­Maggiore, where the hotel Castello del Sole is located.

10 Culinary seduction awaits you at their gourment restaurant Locanda Barbarossa with the two masters of the art Mattias Roock & Sergio Bassi.



Insights-lyreco.ch 40




lvis Aaron Presley is 85 years old and still resides at his beloved Graceland estate in Memphis, Tennessee. The «King of Rock and Roll» does not give many interviews anymore, and even fewer concerts. But his voice, that deep baritone with an extraordinary range, is still powerful. Elvis often wondered: «Would I still be able to sing in public, would my fans still want to see me, and how would I perform?» For years, Elvis toyed with the idea of giving one last concert, one extraordinary farewell performance. He thinks of «Aloha from Hawaii», the outstanding 1973 concert at the Convention Center in Honolulu. The show was the first ever to be beamed around the world by satellite, and it carried his fame far beyond North America. That day, his international fans were introduced to the iconic announcement, given at the end of each of his concerts: «Ladies and Gentlemen, Elvis has left the building». That concert in Hawaii should be the benchmark for his last farewell. When rumours of Elvis’ considering a return to the stage for one last time began circulating, the global entertainment industry exploded. Concert organisers from Japan to Brazil launched outrageous tenders, and entertainment venues from London (O2) to Dubai (Emirates Hall) offered to host the show. What they did not realise was that, except for the three 1957 concerts in Canada (and some movie productions in Mexico), Elvis Presley had never performed abroad. It is said that Colonel Tom Parker, Elvis' manager, feared leaving the US, because his own papers were not in order. In some interviews, Parker claimed that foreign security was poor. But there was also the issue of Elvis’ regular consumption of certain illegal substances, and of how to get them abroad. So, the sub-


ject of playing outside of the US was never raised, not even after Parker’s death in Las Vegas 1997. Vegas would have been an obvious choice for a final concert. However, Elvis had something else on mind. Ever since serving as American soldier in Friedberg, West Germany, for two years in the late 50s, the superstar had dreamed of Switzerland. No one knew this, neither Colonel Parker, nor the Jordanaires, the vocal quartet who had been his backing vocals for 16 years. Elvis had kept this dream to himself. But now it could become a reality: He would visit Switzerland. The planning for the project across the Atlantic was not too hard a nut to crack. A private plane to Zurich was easy to arrange, as was a new passport for Elvis, his first since the 70s. Producers, technicians, backup singers and dancers, were assembled quickly. The selection of songs for the farewell concert was easy too. Elvis chose his most famous hits and added a few gospel numbers. «Always on My Mind», «An American Trilogy», «What Now My Love», «Suspicious Mind», and «In the Ghetto» would all be on the set list. And with this first concert in decades, Elvis could also publicly celebrate the Medal of Freedom, America's highest civilian honour, President 41

Donald Trump had awarded him in November 2018. Geneva, Basel, Berne, and Zurich all offered to host the show at their stadiums. Because of his age, and for fear of getting sick in a mountainous country, Elvis opted for an indoor venue. He finally decided on Zurich’s Hallenstadion, located close to the airport, just in case a fast exit would be required. Elvis was so excited. Finally, he would get to see that Alpine country he had dreamed of all his life. He imagined seeing the whole country, the southern region with its Mediterranean flair, Engadine valley, the medieval capital Berne, and the astonishing beauty of the Lake Geneva region. As for accommodation, Elvis selected a Swiss Deluxe Hotel, the famous Dolder Grand, in the hills above Zurich. The hotel carefully prepared his stay, even stocking up on Pepsi, one of Elvis’ favourite drinks. On the night of his arrival, before his last concert, Elvis could not sleep. Jetlagged, his thoughts drifted from old dreams to new adventures. He went to the bar where Martin, the bartender, who normally served signature drinks like the «Saffron Mojito», was on duty. Elvis ordered his favourite soft drink and sat down thoughtfully; Martin realised that the singer was not in a mood for chatting. «So, here I am in Switzerland, finally», Elvis reflected. «In this country that has always been on my mind. I just wonder why I haven’t visited earlier». He relaxed, and his thoughts drifted to the past, his life, his family, his fans, and his music. Everything suddenly seemed surreal, as if he was living a forgotten dream. And far away in the back­ ground, he heard an announcement: «Ladies and Gentlemen, Elvis has left Switzerland».

oona caviar SPECIAL

Caviar: considered the ultimate delicacy, a myth even. But massive overfishing has driven sturgeon to the brink of extinction. As a result, numerous businesses producing the black gold in aquacultures have sprung up around the globe. Some of them provide products that can compare to wild caviar in terms of quality.


Oona – a sustainable fish farming pioneer in the Alpine region and one of the most prestigious caviar manufactories in the world – is based in the Swiss canton of Bern. About 80,000 Siberian and Russian sturgeon roam in large pools filled with crystal clear mountain spring water. The pools are an element of the Tropenhaus Frutigen interactive exhibition park. Roughly 1.3 tons of the rare delicacy are harvested each year. This may seem a tiny quantity in comparison to international competitors, but as far as quality is concerned, Oona’s – entirely manually processed – products are among the best in the industry. Sales Director Heinrich-Marc Stehli, explains: «Our ambition is

to provide absolutely fresh products. We focus on humane treatment of our sturgeon and strive to sell honest, authentic caviar that is free of additives and preservatives. It is the only way to be able to harvest top quality caviar with delicate skin, tender texture, and a subtle glaze.» The brand stands for Swissness, enjoyment, authenticity and sustainability. After the all, Oona – the term is derived from Celtic – means «the one and only» or «the true». The Swiss producer does indeed refrain from using Borax to stabilise the roe and other additives to intensify colours and flavours. Therefore, fresh Oona caviar can be stored for approx. nine weeks. 42

Other than a touch of salt – 4% at a maximum, depending on the kind of caviar – no ­ingredients are added. And it takes no more than 15 minutes from harvesting, gently cleaning, and salting the roe to filling the caviar into the typical tins. Today, Oona produces five quality levels. The one most in demand is the N°103 - traditionnel selection, boasting a wonderfully nutty, mossy flavour. The N°102 - jeune variety is ideal for beginners, contains only a minimum of salt, and is shipped on the day of harvesting. Limité N°101 limité, a top variety and true rarity, makes up only 2% of the overall production and impresses with particularly large pearls and a perfect maturity level. Oona also added



Osietra Kaviar, caviar from Russian sturgeon, to its product range two years ago and distributes it as part of the Carat label. Osietra Carat caviar colours range from silver-grey to olive-golden, and it features intensely nutty, slightly earthy flavours – a strong caviar for true connoisseurs. Finally, there is Millésime, the only pasteurised, and therefore more durable, Oona caviar specialty. Oona has also set new standards in the industry as far as product presentation is concerned. In cooperation with Glasi Hergiswil, they developed an almost sculptural form of packaging. Each jar is a handmade unique specimen – ice cubes embracing monumental






caviar pearls. The cubes provide the roe with perfect protection for shipment and help maintain ideal temperatures by means of an integrated cooling system that uses elements of space technology. It is hardly surprising that the packaging won the prestigious Red Dot Design Award. Of course, Oona does not only process the valuable sturgeon roe. The fish’s delicious, firm meat is sold to restaurants and shops, and its robust skin, for example, serves as raw material for Swiss designer Sabina Brägger’s exclusive, practical, and everlasting accessories. All organic waste is transported to a biogas plant. At Oona’s, sustainability is far more than talk. As an exclusive partner of Swiss Deluxe Hotels, Oona caviar can be found on the menus of Switzerland’s finest hotel restaurants, including the iconic Bellevue Palace Bern. Located right next to the Federal Palace, it is the official residence for the Swiss Confederation’s guests of state. Bellevue executive chef Gregor

Zimmermann is an avid Oona fan and serves Oona caviar generously and preferably in a no-nonsense version. The menu of his VUE restaurant currently includes a fluffy omelette blanche that comes with 20 g of Nº103 traditionnel. Sometimes, Zimmermann decides to surprise guests with unconventional creations, however: caviar, combined with a paper-thin chocolate leaf, for instance, an extravagant, sweet and salty luxury snack. The experienced culinary magician, who is the official chef of the Swiss Confederation and thus a member of the illustrious Chefs de Chefs club, visited the Frutigen caviar manufactory recently. «Watching caviar being harvested was an unforgettable experience,» Zimmermann recalls. All fans can enjoy Oona caviar «on site». The Frutigen Tropenhaus features a GaultMillau award-winning restaurant that focuses on – caviar. Of course. MORE INFORMATION












s Why seek far afield? Victoria-Jungfrau Grand Hotel & Spa’s Stefan Beer cooks in harmony with what nature provides in the area. one thing, distracting their fears of cooperating with a luxury hotel another,» Stefan Beer recalls. Four and a half years later, his network has grown considerably, and by now allows him to use only products from within a radius of 40 km for his «Z Menu vo hie» – the local menu. «When news about our cooperation with Bönigen-based truf-

«The Bernese Oberland region is a culinary Cockaigne,» says Stefan Beer. «Everything I need to create my menus is there. Even Osietra caviar.» The comparison with the myth suggests luxury and ease, but the Executive Chef of Victoria-Jungfrau Grand Hotel & Spa is putting in quite a bit of effort. «Finding outstanding producers was 47


fle hunter Christina Mader, a kindergarten teacher in her day job, spread, two additional suppliers contacted us,» Stefan Beer explains. «And the same happened with other products over the course of the last few years.» Monika Wyss, owner of Wyssacherhubel farm, where we pick up a couple of sacks of flour and coarse-grained wheat flour for Stefan Beer’s calabaza pumpkin tortellini with Feuzes Bergli cheese and sage during our interview, is greeting the star chef like an old friend. «Thanks to Stefan and his menu idea, a new sense of closeness between the Victoria-Jungfrau and local residents has developed,» she says. Monika Wyss also supplies Stefan Beer with homemade meringue and Advocaat. The eggs for both products are provided by the chicken that are strutting around the meadows outside. For the liqueur, the Wyss recipe, unconventionally, involves the family’s own plum brandy. The La Terrasse kitchen, in turn, creates the following: a Meringue sphere with apple jelly, stewed plums, and Advocaat ice cream. «T he plum brandy adds a lovely perfume to the stewed plums,» explains Stefan Beer. «All I had to do to create this dessert was to take a look around Wyssacherhubel farm and then come up with an arrangement of what’s there.» A poem, co-written by a chef and the people of the region around him. Should a product go out of stock temporarily, the chef, a holder of 16 GaultMillau points, resorts to improvisation. Last year, for instance, he had to replace cherries with mirabelles for his «Menu vo hie» dessert,

then with greengage, and eventually with plums. «Nature has no use for our restaurant, but the feeling is not mutual at all,» reflects Stefan Beer. After getting back home from eight years in places like Shanghai, Hongkong, Bangkok, and Singapore, he realised that he wanted to offer guests a cuisine that is firmly rooted in the region, a cuisine that would make local residents feel proud and, at the same time, leave a lasting impression on international guests. The last thing a chef could want, is guests who cannot remember what they had a few days after visiting a restaurant. Stefan Beer feels deeply connected to the rural region, and yet, he always makes sure to add a pinch of subtle elegance to his creations. He plays with temperatures and textures, he emphasizes his point with hints of acidity or umami, the much-talked-about fifth taste. He serves his starter «Tropenhaus Frutigen meets Burkhalter’s free-range hens» together with a sketch that explains the individual components of his creation and illustrates just how complex this dish in two egg shells is. One shell holds a zander tartar, a tomatoand-fish jelly, minced egg yolk, sour cream, and caviar; the other a sturgeon tartar and a fish-based foam with vodka. There is even a tongue-in-cheek nod to the world of theme eateries in Stefan Beer’s «Menu vo hie»: The cucumber sorbet with Swiss Crystal gin from Interlaken is served on a snow shovel. The atmosphere at the Grand Hotel with its impressive Art Nouveau halls and its 150 years of history may be elegant – but never stiff!

´ It is important to me, if at all possible, to meet our guestes at the table to tell them the story of the dish, the products and their origin.´ Stefan Beer



1 — Black Gold – Truffles detected by Camina in the Bödeli area 2 — Hens on Hof Burkhalter in Unterseen 3 — Bread made with grain produced on Hof Wyssacherhubel by the Wyss family





The love for all things regional is not limited to the culinary delights on the Victoria-Jungfrau menus. The hotel also serves as a stage for little known wines of the canton of Bern. Daniela Wüthrich, Head Sommelière, and congenial partner to Stefan Beer when designing unforgettable fine dining experiences, has meticulously tracked down dozens of first-class products, including Andreas Lanz’ sparkling rosé wine which is produced according to the Champagne method at his biodynamic winery in Steffisburg. Dry, yet silky, with fresh fruit flavours and a lasting perlage, it makes for a perfect prelude to the «Menu vo hie». Daniela Wüthrich pairs the first course – the eggs with sturgeon, zander, and caviar – with a classic, wonderfully fresh Chasselas produced at the Keller am See in Ligerz. «Christian Dexl, the owner of the winery is a newcomer with incredible passion. He started to produce great wines according to Demeter guidelines in his two-hectare vineyard on Lake Biel in 2016,» she explains. «His Chasselas is an ideal, nicely reserved companion for our local menu’s creamy starter and its striking flavours.» One of the allures of Daniela Wüthrich’s job, is pairing the right elements. When she serves a Bernese sweet wine to round off the menu, she hits the bull’s eye. The elegant Bacio di Andrea made from Pinot Gris and Gewürztraminer from the winrey Hämmerli creates a wonderful contrast to the dessert of three kinds of apples, refreshingly rough Jungfrau Weizenbier ice cream, and Meiringen cream.



FOR THE PIECES OF CHICKEN BACK: 20 pieces of chicken back 15 ml melted Meiringen alpine butter ½ Kirchdorf garlic clove, minced 2 thyme sprigs and 2 hyssop sprigs, minced Salt, pepper FOR THE HYSSOP PESTO (BASIC RECIPE): 80 g hyssop 20 g basil 2 cloves of Kirchdorf garlic 50 g walnuts 40 g Feuzes Bergli cheese, grated 300 ml cold pressed olive oil Salt, pepper FOR THE CODDLED EGGS: 2 Unterseen free-range eggs 1.4 dl chicken stock 1.75 dl Meiringen full-fat cream 2 EL hyssop pesto Salt, pepper

Season chicken back pieces and sear them in melted butter. Add garlic, thyme, and hyssop. Remove from heat and set aside. For the pesto, pull thyme and basil leaves from stems. Brown walnuts in the oven and pestle them with the garlic, turning them into a creamy paste. Stir in hyssop and basil, and add grated cheese. Gradually stir olive oil into the mixture and season to taste. Gently beat the eggs, add chicken stock, cream and hyssop pesto. Season to taste. Arrange chicken pieces in cups and cover with egg mixture. Place the cups into an ovenproof dish and coddle them in a hot water bath at 180°C for 12 to 15 minutes. Garnish with bacon crumble, potato cubes, and fresh herbs. Serve immediately.


Chardonnay AOC Thunersee, 2018 Winery: Spiezer Alpine Weinkultur




Š Landscape Ticino, swiss-image.ch





Buskers Street Music Festival in Lugano July 15 – 19

Intl. Cliff Diving Championship Ponte Brolla July 25 – 26 Among spectacular natural rock ­f­ormations, watch the best cliff ­divers perform their stunts. highdiving.ch

Jazz Night in Ascona August 22 An intimate event for music lovers featuring pop-up concerts all over Ascona. Free admission. asconajazznight.ch


n the charming towns and soothing nature of Ticino, a Mediterranean lifestyle meets Swiss quality and orderliness. Think yachts floating on turquoise lakes, hikes through chestnut forests, or a series of unmissable events. During summer months, when it can be cold and wet north of the Alps, Ticino is basking in the sun. With more than 2000 hours of sunshine annually, you can often find us hanging out in Switzerland’s sun room. It boasts conditions for a variety of exciting outdoor activities, be it up in the hills or down in the valleys, up in the air or in the water. As a base for your explorations, use one of the three Swiss Deluxe Hotels properties. We simply could not pick a favorite, all of these prestigious hotels have their own distinct character. Check into the Eden Roc or the Castello del Sole in Ascona, or the Splendide Royal in Lugano, and you can be assured that these houses remain at your disposal while you are 56

out there enjoying the sweet life. Whether you are into nighttime photography or outdoor sports, you will quickly find that Ticino has a playground for almost everyone. In Bellinzona, at the foot of the Alps, medieval castles offer a backdrop for striking portrait pictures. Or take your wide-angle lens up to the Carasc Tibetan bridge for some adrenaline inducing photographs. Further south, in Ascona-Locarno, it is all about the valleys and their distinct characters. There are waterfalls, historic bridges, or villages that appear stuck in time. You could relive the bungee jump from the opening scene of James Bond 007 – GoldenEye. Or you could try something more gentle by trekking with llamas in Malcantone. To end the day, head to Lugano, its bay area and characteristic mountains. Be it on the top of Monte Brè or at the Parco Tassino, you will find the perfect backdrop for stunning sunset photographs.

© [Lev Radin] / Shutterstock.com

Jugglers, storytellers, clowns, and musicians take over during Lugano’s street artist festival. luganobuskers.ch




For an unforgettable day in Ticino, pick and choose from our suggestions 4 1

Explore the Lake Maggiore





Thanks to a subtropical climate, the Brissago Islands are home to Ticino’s official botanical garden. Get up early and hire a boat in Ascona – and a captain, if you need one. This will allow you to reach the islands before the first public boat arrives. bootsvermietungascona.ch


1 5 Enjoy a Japanese tea ceremony

Hike to the Foroglio waterfall The remote Bavona Valley is a ­world of its own. Accessible by ­public bus or car, you will start your hike in the stone village of F ­ oroglio. Once you reach the top of the 108-metre waterfall, ­magnificent views await. newlyswissed.com/foroglio-waterfall-in-ticino


At the Casa del Tè, a small tea plantation on Monte Verità (about a 15-minute walk from Ascona), visitors can taste and buy some of the world's best teas. Try something different, a pu-erh tea from old tea trees of Yunnan, China, for instance. Open daily from 10 am–6 pm. casa-del-te.ch


Take to the skies by ­paragliding from Cimetta Whether you have paraglided before or are new at it, you will be in good hands at FlyTicino. In no time, you will be soaring above the lush forests near Ascona. For vistas minus the adrenaline rush, hop on the funicular and cable car from Locarno to Cimetta. flyticino.ch/en




Hermann Hesse in Montagnola The museum hosts precious evidence of Hermann Hesse’s last 43 years above the lake of Lugano. Currently you could see there Gunter Bhömer’s illustrations of KLINGSOR’S LAST SUMMER, too. 28 May – 27 September 2020. hessemontagnola.ch

Embark on a grotto cruise on Lake Lugano To understand Ticino’s food culture, visiting a traditional grotto restaurant is a must. Departing from Lugano, a boat will take you to one of several lakeside restaurants.

7 Discover the Brissago Islands One of the Ticino’s most magical places – a small subtropical paradise on Lake Maggiore that is easily accessible by boat. Thanks to their location, the islands benefit from a particularly mild climate that has facilitated the growth of unique vegetation. Over 1,600 species of plants from the Mediterranean region, Asia, Africa, the Americas and Oceania populate the park. isolebrissago.ch


Secluded Valle Bavona in the canton of Ticino, photographed by Nico Schaerer. The artist’s photographs are available online as limited edition fine art prints. nuvu.ch



Where to enjoy the «suite» life

Hotel Eden Roc — Ascona It’s all «ship ahoy!» at this sun-kissed hotel on the shores of Lake Maggiore in Ascona. Swimmers can choose between a private beach and two outdoor pools. Those into boating have access to the yacht club next door, and foodies must try the seafood served at the hotel’s Marina restaurant. edenroc.ch, Instagram @edenroc_ascona

Here is a shortlist of the best Instagram spots in Ticino – according to us. But we would like to invite you to go into exploration mode and walk off the beaten path. Find your own beautiful spots and share them on social media. On a recent trip to Lugano, for instance, we discovered the most beautiful picture spot just by veering off a marked hiking path: the historic Villa Heleneum Park on the shores of Lake Lugano. Brissago Islands Carasc Tibetan bridge in Curzútt

Hotel Castello del Sole — Ascona Located in the fertile river delta of ­Ascona, this hotel embraces the farm-to-table­ ­philosophy. The young executive chef, ­Mattias Roock, harvests everything from herbs to risotto rice for his 18-point GaultMillau cuisine. The luxury here are privacy and space to breathe. castellodelsole.com, Instagram @castellodelsole

Corippo Foroglio Intragna Lago del Naret in Fusio Lavertezzo Madonna del Sasso Monte Brè in Lugano

Hotel Splendide Royal — Lugano This former Belle Époque palace has seen royal families and celebrities from around the world. Views from the ­ hotel’s suites open up to the scenic bay, and Lugano’s cultural hotspots are just footsteps away. splendide.ch, Instagram @splendideroyal 61

Montebello Castle in Bellinzona Morcote Villa Heleneum Park in Lugano FOLLOW US ON INSTAGRAM FOR EVEN MORE INSPIRATION: @newlyswissed

Become a Residence Owner at The Chedi Andermatt The 5-star Deluxe Hotel The Chedi Andermatt, perfectly combining authentic Alpine chic with Asian style elements, is one of the best hotels in Europe. The long list of awards, including “Best Holiday Hotel Switzerland”, “Best Mountain Resort Worldwide”, “Most Indulgent Spa”, “Best Hospitality Design Hotel” or “Best Winelist of Switzerland” confirms its unique quality. Join the success story by becoming a Residence Owner: The stylishly furnished Residences are perfectly designed by award-winning architect Jean-Michel Gathy, They offer 95 m² to 240 m² living space including luxurious finishes and full equipment at purchase prices starting from CHF 15’500 per m².

Penthouses with 189 m² to 616 m² living space come unfurnished allowing buyers to create the interior design individually. Benefits such as membership in the private spa, underground parking with valet service, concierge or ski-butler are included. Owners have the option to participate in the hotel rental program. No restrictions apply to foreigners to buy property freehold or to use the Residence as a second home.

Please contact for detailed information or a viewing on site: +41 (0)41 888 06 06



| 62


head chefs


Ticino star chefs Mattias Roock and Marco Campanella discuss secret talents, offer surprising insights, and share valuable tips for holiday visitors. 63


MARCO CAMPANELLA Head Chef Restaurant La Brezza, Hotel Eden Roc Ascona

´We are friends and help each other out ­whenever we can.´

What would you be today, if you had not devoted your life to be a chef? — MR: A mathematician. Or a fund manager, maybe. I love figures, and I am fascinated by the theory of probability. I can also imagine myself as a professional poker player. During my time in Hamburg, I used to participate in skat competitions. In the kitchen, I keep various statistics, and we always bet on how many plates of a given dish we will have to prepare in one day. Half board bingo, we call it. — MC: I don’t like figures all that much. I am more of a football person. I even played in the German U16 team before starting my apprenticeship. In the end, my passion for the culinary universe prevailed.

Had I not trained as a chef, I would probably still be working as a waiter. I used to go straight to my parents’ restaurant after school. I made my first pizzas at the age of three. Later, I secretly made whipped cream for myself. Sometimes I managed up to half a litre at a time. How often do star chefs dine at their colleagues’ restaurants? — MR: Very rarely during the season. If you prepare, arrange, and taste gourmet menus every day, you yearn for a simple meal every now and then. Also, I would find it hard to relax. I would be thinking about work all evening. — MC: I agree with Mattias. At fine dining restaurants, I even turn over tableware and check their brand. Some would call this obses64

sive behaviour. But I am more than happy to enjoy bratwurst or pizza at a simple restaurant, without giving them another – professional – thought. That way, my wife gets to enjoy her meal, as well. Instead of having to roll her eyes at me, because I cannot stop thinking about my job. How much do you see of each other in your everyday work? — MC: We are friends and help each other out whenever we can. When Mattias runs out of nitrogen, for instance, he is more than welcome to borrow a bottle from our kitchen. And I am grateful that he will always send over some extra mini cucumbers when I need them. — MR: Marco and I don’t see each other as opponents. And I am convinced we don’t need to. When


MATTIAS ROOCK Head Chef Restaurant Locanda Barbarossa, Hotel Castello del Sole

a guest spends a two-week holiday at the Castello, I am more than happy to send him to the Eden Roc for dinner every once in a while. And Marco will do the same. We know our guests will be happy when they come back. The more first-class gastronomy we have in one town, the better. How much Ticino is in your menus? — MR: As much as possible. With the exception of meat, fish and cheese, our «Sapori del nostro orto» menu solely consists of ingredients that are grown either in the garden of the Castello del Sole or on our farm, Terreni alla Maggia. — MC: As head chef in a luxury hotel, I cannot – and do not want to – make do without luxury products,

such as turbot or lobster. But most of the components of our dishes are local, if the season is right. We have so many excellent products around here; farina bona, chèvre, and everything in between. Be our tour guides: What are your favourite spots in the Ascona area? — MC: I recommend going to Tegna, a small village in Vallemaggia with a wonderful swimming spot. Between June and July, before the summer holidays, the place is still empty and quiet. All you will hear is the rushing water. And for the nicest views in the area, I would send you to the Grotto Borei in Brissago. People enjoy brasato or risotto while letting their eyes wander over the lake and the surrounding mountains. 65

— MR: I like taking walks along the Maggia river – and picnics. I have been to Tegna, it is a beautiful spot. When we go out for dinner, we choose a restaurant my daughter – a true ravioli expert, by the way – will like. And where do we go for the best ravioli? — MR: Well, her dad makes them, of course. But, she also was excited about the rabbit ravioli they served at a restaurant we went to recently. Being a fair dad, I did explain what was in the filling. — MC: One of these days, you will have to take your daughter to La Brezza. I am happy to accept the ravioli challenge!


the luxe life


«100 hectares of pure­happiness» is Castello del Sole’s tagline. And indeed, real happiness can be found on the 2500 square metre estate of this amazing hotel. Come join me for some truly ­beautifying downtime in one of the ­Ticino’s most unique spas. And yes, there will be wine.




To be honest, it is incredibly easy to fall in love with the Castello del Sole. Or rather, it would be hard not to. The hotel is located right in the middle of one of Switzerland’s most photogenic and most calm-inducing natural settings, right on the northern shores of the Lago Maggiore. Here, a stone’s throw from Ascona and smack dab on the Maggia river delta, the castello has served as a hiding place for nearly 500 years. Over the centuries, the stronghold built by Francesco Orelli in 1532 has evolved into an architectural gem, at times serving as the spiritual home of the Protestant religion, a simple osteria, and now – lucky us – as an exclusive hotel property that manages to redefine contemporary luxury as a living, breathing example of how simple hospitality can truly be. As tempting as all the culinary delights the Castello has to offer – and as terribly guilty one might feel if it was, say, a beautiful late spring day filled with sunshine and determined-looking hikers with expensive, well-used gear – I am here for one reason: to immerse myself (quite literally) in the softly gurgling waters of the Castello spa. The «Castello SPA&Beauty» has 69

not been banished to the least-frequented parts of the estate, as often is the case in hotels. Quite the opposite: A luxurious 2500 m2 of prime real estate has been transformed into pure luxury for body and mind. Guests can expect all the bells and whistles that make a modern hotel spa, without any of the distractions that can go with them. The overall mood is one of calm, spaciousness, and feeling welcome without being smothered. A well-equipped gym, an indoor/outdoor swimming pool, a separate exercise pool, jacuzzi, steam bath, Kneipp trail, and a high-tech Hydropool hot tub are just a few of the wellness offerings that are laid out beautifully and with care not to disrupt the clean, calming lines of the spa’s layout. If you are feeling extra-indulgent, you can relax in the «Onsernone» spa suite for two or more hours of «matchless luxury» on 70 m2. As beautiful as the private spa is, the private view of the park can be enjoyed from nearly every corner of this one-of-a-kind wellness destination. And indeed, the outdoor gardens with their artfully scattered lounge chairs, hammocks, and quiet corners of privacy are one of the biggest attractions of this particular


spa … and a wonderful way to turn a spa break into a summery, relaxing experience. For spa manager Jutta Hosser, who knows exactly what discerning wellness friends need and expect, the unique blend of spaciousness and feeling protected is what makes the Castello spa so unique. «It’s quite amazing how you can spend time in every corner of our spa and always feel like you’re in a cocoon – while enjoying the beautiful views of our estate.» I am not about to disagree, but as my signature treatment is about to start, I decide to skip the questions about the exact type of tree I am currently gazing at and get ready for the Castello’s signature beauty treatment.

And while Jutta lets me know that they will be adding a signature full-body massage by the end of this year, I am already gearing up to the Castello’s signature facial – the Vineasole beauty treatment. For 90 minutes, I am taken on a deeply relaxing journey: cleansing, a gentle scrub, some painless extractions, an incredibly well-performed facial massage, and to top it all off – while the nourishing face mask is working its magic – a lovely hand, arm, foot, and leg massage. The individual «VineaSole» skincare products can be bought at the spa. It is not hard to believe Jutta Hosser when she insists that she has never found a more beautiful

´TAKING FARM-GROWN TO A BEAUTIFUL NEW LEVEL.´ It is not often that you get to enjoy beauty treatments with ownbrand products that are made with ingredients from a hotel’s own vineyards, so I am understandably excited to discover the Castello’s VinoAqua Therapy® and own skincare range Vineasole Cosmetica®. The former is based on ancient beauty knowledge: The Romans had already discovered the skinsmoothing and firming properties of grapes and grapevines. Here at the Castello Spa, grape pomace – one of the by-products of the hotel’s own winemaking facilities – is used as the heart of both their body treatments and their own products. After a gently invigorating body scrub with finely ground grape seeds and oil, a relaxing bath with either Chardonnay or Merlot dials up the relax factor by quite a few notches.

spot in all of the Ticino – and that she feels truly blessed to be able to work in such gorgeous surroundings. The fact that she and her team of well-trained, exceptionally warm and friendly staff strive to create the kind of quiet luxury they themselves want to enjoy, makes this spa a true gem. And the Castello proves, once again, that people and the mood they set make the experience. The only conclusion I can come to, post-treatment and happily dozing in a comfortable lounge chair, is that I will have to come back soon to confirm that this was not just all a well-scented, beautiful dream.




N°1 Vinoaqua Therapy (signature body treatment with peeling, wine bath, slimming body wrap and moisturizing treatment) – CHF 230 (105 min)

A beautiful, relaxing full-body experience that is destined to be enjoyed à deux … or all alone, if you need some peace and quiet. And honestly, when did you last bathe in wine?

N°2 Vineasole Facial

(signature beauty treatment to boost hydration and smooth lines) – CHF 200 (90 min)

An impressively glow-inducing anti-aging beauty ­treatment that leaves your skin ­plumed, refreshed and wonderfully supple. The only downside? That you will probably fall in love with the skincare products and will want to buy the entire range as souvenir (prices range from CHF 61­ for their cleansing milk to CHF 135 for the luxurious night cream).





s a lifestyle journalist and Switzerland’s leading beauty blogger, I’m knee-deep in beauty products all year round. But in the springtime, my obsession with new skincare and perfume launches reaches a feverish peak. Aren’t we lucky that H Magazine is now letting me share my favorite finds with you? 1 – When it comes to intensely pigmented, blendable make-up products, NARS simply can’t be beat. The brand decided to celebrate the 25th anniversary with ten iconic new blush shades. The cult-classic « ­ Orgasm» now comes in this brilliant coral pink shade with a whisper of gold pearl. I’m swooning! 2 – I’m a huge fan of overnight masks, because they seem to get so much more while I’m asleep than I could possibly do when I’m awake! MBR recently launched an anti-aging mask that ­promises to visibly smooth and plump the skin, while kicking our skin cell’s fibroblasts to produce more collagen naturally. 3 – This gorgeous eye shadow palette with a beautiful additional highlighter is what really caught my eye and stole my heart … and I’m quite sure it will be joining me on all kinds of adventures this summer. 4 – What’s that? You want a truly luxurious skincare experience? This beautifully formulated, new eye cream by La Prairie sees its patented Golden Caviar extract combined with illuminating Lumidose – for a truly extraordinary skincare experience. 5 – Perfumer Karine Dubreuil-Sereni created three new «Bentley Beyond» fragrances, and I adore all of them. But the luxurious, powdery «Mellow Heliotrope», with its notes of sweet heliotrope, warm vanilla, and anise is my absolute favourite.


Estée Lauder Bronze Goddess Azur «The Summer Look» palette – CHF 74

5 2

Bentley Beyond Mellow Heliotrope Eau de ­Parfum – CHF 200

4 La Prairie White Caviar Eye Extraordinaire – CHF 619


MBR THE BEST Night Mask – extraordinarily effective, anti-aging – CHF 880

NARS Blush «­ Orgasm X» ­(limited edition) – CHF 42



1 Buddha-Bar Beach by ­Buddha-Bar, Grand Hôtel du Lac, Vevey. Creative cuisine with Asian, Hawaiian, Indian, and Californian inspirations. Mythical music and lounge atmosphere with electro-­ ethnic rhythms by a DJ from Buddha-Bar Paris, legendary cocktails ­created by the ­Buddha-Bar mixologist ghdl.ch






Marni’s spring/summer collection continues to wow with colorful eclectic pieces made in Italy. Pair the earrings with loose lace or linen for a bohemian look.

Give your interior a ­summer makeover with linen ­blankets printed with leaves and ­magnolia flowers.

– CHF 400, marni.com

– CHF 375, designersguild.com

The Toric Tourbillon represents the quintessence of sophisticated watchmaking. The distinctive, striking case of the collection is connected to a tourbillon for the first time. Prominently positioned at 7 o'clock, the birth of Michel Parmigiani.


– CHF 130,000, parmigiani.ch

Hunza G – the stretchy knot ­one-size swimwear, surprises with new cute cuts each season.


– From CHF 170 hunzag.com or at Selfridges London


USM conveys the timelessness of thoughtful reduction: subtle colours, structured space, classic design – unobtrusively elegant.

Leggy beauty for cuddling.

– CHF 1,132, usm.com

– CHF 159, leggybuddy.com

6 The Strandkorb is a solid teak construction combined with weatherproof synthetic weave and stainless steel fittings. The elegant fabric specially created for Garpa, is hard-wearing, removable, and washable.



– CHF 4,500, garpa.com

We cannot get enough of the things we love. Dynamic and direct, the Porsche 718 GTS 4.0 models transmit the concentrated performance of the 4.0-litre boxer engine to the road.

VALSER bottles are made from 100% recycled PET and serve as containers for the first climate neutral mineral water in Switzerland. In the safe, hygienic process, the fully recycled bottles are given a new lease of life with the label «Trink #klimafreundlich» (Drink #climatefriendly)

– Discover more at porsche.ch/gts

– valser.ch





Wear a statement pair of ear­rings, such as Bulgari earrings of the Cinemagia High Jewellery collection, with your monochrome outfit.

The refillable «Rouge Hermès» lipsticks are created from beautiful ­materials and ­assembled by hand. The core ­collection of lipsticks features 24 hues in three different, luxurious finishes.

– Price upon request, bulgari.com


– Available at the Hermès stores in Zurich and Geneva, as well as ­Globus in Geneva and Jelmoli in Zurich. CHF 70, hermes.ch

Lardini stands for classic Italian elegance and ­craftmanship. The tailor comes from Filottrano, a pretty town in the province of Ancona.


– Available in Modena and Milan and at Jelmoli Zurich, (Zurich, 1st floor, Herrenwelt) lardini.com

Imbued with a classic feel, the signature Gucci shape from the ’60s and ’70s was brought back from the archives in a modern mini iteration.


– Price upon request available at gucci.com

White dove hat by the Swiss brand Onkai Heiwa is a unisex must-have.


– CHF 1399 onkaiheiwa.com or at the Onkai Heiwa Store in Zurich

An iconic Hermes scarf shouldn’t be missing in anyone’s wardrobe. Designed by Christiane ­Vauzelles. – From CHF 340 hermes.com



Feel at home in the understated luxury of the Eden Roc in Ascona.

Be the beautiful lady of the house with these fabulous trousers by Myla – they are exactly the light sensual piece of nothing you’d want to wear during a lazy day at home.

– edenroc.ch

– CHF 501, myla.co.uk


4 Nude Perfect Fluid is a natural alternative to primers and the secret to perfect skin. It has a blur effect and makes sure you can ditch all Instagram filters. – CHF 74 yonka.ch

10 Photographer Nico Schaerer and travel writer Martin Hoch explore the most beautiful sites and the ends of the globe to capture the nuvu pictorial world. Their photographs are a window into the world. Available online and in the nuvu galleries in Zurich and Flims. – nuvu.ch




Nestled in the Swiss Alps, The Chedi Andermatt is a temple of minimalist oriental refinement. Numerous textures are combined with chalet style elements and Japanese design. When we arrived, we were impressed by the stark, yet opulent feel. The Chedi spaces are large and calming. Utmost attention is given to detail. The Japanese restaurant offers the largest Sake selection in Switzerland, and at the main restaurant, the grandiose Cheese Tower triumphs like a piece of art. 78



Relax at the inddor pool on a rainy day and gaze at the mountain peaks in the distance. The service is exceptional. Have a coffee or snack, or read a magazine after you swim, and then maybe head downstairs to the oriental spa and swim among buddhas sculptures.


Every corner you turn reveals a new experience. Loose yourself in the Chedi labyrinth and discover the hotel’s unique spaces. You can have all the privacy you could wish for; or enjoy a lively atmosphere at the many restaurants and bars.






5 questions

jean– yves blatt You love cars. Is it the thrill of speed that appeals to you? We feel privileged to live here in Andermatt: six of the most popular mountain passes are right on our doorstep. Exploring the countryside in a car allows you to take in nature and the beautiful scenery along the winding roads. And yes, speed does appeal to me. I am an ambitious person, competing is in my blood. Jean-Yves Blatt, a hotelier living life in the fast lane? «The Chedi Andermatt, a hotel in the fast lane,» would fit, I think. We are young and energetic, and our lifestyle is unconventional. We, as a team, have managed to create a unique place in the last five years. We are different. Our ambition is to always be trendsetters, never trend followers. And going back to your first question, a car should not only be fast, but also beautiful. Does that mean you consider yourself an aesthete? When I was young, I had to choose whether I wanted to become a chef or a draughtsman. I opted for an apprenticeship as a chef, but my love for architecture and art has stayed with me throughout my life. Both play a leading part here at The Chedi Andermatt. Where do you refuel? What keeps you going? That is where passion comes into play. Passion cannot be created, it is either there, or it is not. We work with people, for people. And guests sense whether real passion is involved. They look for authenticity. We constantly strive to surprise our guests, and we will only be able to succeed if we are passionate about what we do. Today’s guests quickly unmask anyone who tries to feign passion, but they truly appreciate anything that comes from the heart. You like to put your foot down. But cars also have a brake pedal. What do you do to slow down every once in a while? I recharge my batteries when I am with my family, at home. Two years ago, Bella, our young dog, joined our family. My walks with her help me to keep a healthy balance. And, I travel to the Middle East twice every year. I go there to relax and to observe new trends that emerge in the melting pot between East and West. 85

The Swiss speak four languages.

But only one when it comes to quality.

A proud partner of selected Swiss top events. 86


Made of Switzerland.

swiss top events Magic Moments at unique places

Swiss Top Events members distinguish themselves by setting high quality standards, having a dynamic approach to innovation and their ability to get perfection out of creative chaos. They are pursuing powerful visions. Their creativity, passion, and positive energy is palpable at each event. Join us on a tour of this very prestigious league of cultural and sports highlights – unique, thrilling and of Swiss origin, like the Swiss Deluxe Hotels are.



ALL EVENTS The New York Times dubbed it the «Art Olympics», Vogue called it «the most beautiful temporary museum in the world», and Le Monde simply hailed it as «the best in the world». Art Basel, the premier international art show, attracts and inspires art lovers from across the globe year after year.

In January 2021 the 91st International Lauberhorn Races will be held in Wengen in the beautiful Bernese Oberland. The world’s best alpine skiers will compete in the Alpine Combined on Friday, on the legendary downhill slope, on Saturday, and in the Slalom on Sunday.

Montreux Jazz Festival has become an essential event over the years, generating fantastic stories and legendary performances. With its intimate ambiance and the quality of its hospitality, it offers a unique experience for artists and public alike.

The Omega European Masters, which takes place in Crans-Montana (VS), just celebrated its 80th anniversary and still offers its 50,000 spectators magical moments in a breathtaking alpine environment. Pro golfers from all over the world come to compete in the most stunning setting of the European Tour schedule.



The largest classical music festival in Switzerland is one of the leading music promoters worldwide. The summer festival’s distinctive programme presents internationally famous orchestras, conductors, and soloists and also encompasses contemporary music, support for young artists, and the development of innovative concert formats.

When Olympic champions line up against ­world champions, athletics legends, and shooting stars. When 25,000 track & field fans barely dare to blink for fear of missing the narrow outcome of a close finish, the record jump, or the new world leading throw. When athletes and spectators are under the spell of that unmistakable Letzigrund buzz, Welt­klasse Zürich is underway.

Each year, noble thorough­breds from every corner of Europe, international jockeys and the traditional skijoring events enthrall guests from all over the world. On three race Sundays, around 30,000 spectators converge on the frozen lake of St. Moritz to witness the horseraces with the highest prize money in Switzerland, all held in front of a unique alpine backdrop.

Over the course of its seventy-year history the Locarno Film Festival has turned its host town into the eye and stage of international auteur cinema. For eleven days, in August, the shores of Lake Maggiore become the home and screen of the film industry. CALENDER AND DATES

Please find further information and details at swisstopevents.ch 89




Montreux Jazz Festival is held annually across two weeks in July and draws 250,000 music lovers from all across the world. Nestled between the Alps and Lake Geneva, minutes from the terraced vineyards of Lavaux, the Festival’s setting is truly exceptional. Created in 1967 by Claude Nobs, the Montreux Jazz Festival has become a landmark event over the years, generating fantastic stories and legendary performances. Originally a pure jazz festival, Montreux began showcasing other styles of music early and today presents artists from every genre. With its ambitious programming choices, its intimate ambiance, and the quality of its hospitality, the Montreux Jazz Festival offers a unique experience for artists and public alike.

In Locarno, thousands of film lovers have the chance to grow alongside the works that the festival offers and promotes each year. Visitors can view these films in a small cinema or as part of a crowd of 8,000 in Piazza Grande, one of the largest open-air venues in the world. Locarno is the meeting point of seasoned filmmakers and people who dream of becoming the stars of tomorrow. Throughout its 72 editions, Locarno has played host to legends like Marlene Dietrich or Anthony Hopkins, beloved performers like Hilary Swank or Ethan Hawke, strong minds such as Ken Loach or Werner Herzog. These unforgettable faces blend in with those of a family of thousands of film lovers, who meet in the same spot every year.



LUCERNE FESTIVAL Lucerne Festival is one of the leading international festivals for classical music and presents some 100 concerts each summer between mid-August and mid-September. Coming to Lucerne to perform every year are the most acclaimed symphony orchestras in the world – such as the Berlin and Vienna Philharmonic – and star soloists like AnneSophie Mutter and Martha Argerich. The Lucerne Festival Orchestra attracts internationally renowned orchestral musicians to Lucerne. Equally important is the development of emerging talent through programmes collectively known as Lucerne Festival Young as well as through the Lucerne Festival Academy. As part of a network called Lucerne Festival Alumni, former participants in the Academy have an ongoing impact both in Lucerne and around the world through their high-quality concert projects. lucernefestival.ch


OMEGA EUROPEAN MASTERS CRANSMONTANA The Omega European Masters is one of the most prestigious golf competitions played on European soil. Located at Crans-Montana 1500 m in the heart of the Swiss Alps, the Crans-sur-Sierre Golf-Club is indisputably the most spectacular golf course on the European Tour schedule. The 2019 edition of the Omega European Masters was exceptional from start to finish. It attracted 64,800 visitors from 26 different countries, a record. And the presence of Rory McIlroy, now world No. 1 and winner of the FedEx Cup in 2019, was a real opportunity. The spectators who followed McIlroy in 2019 will probably come back this year. He gave fantastic publicity, and it was a great way to celebrate the tournament’s 80 th anniversary (1939–2019)! omegaeuropeanmasters.com


WELT­ KLASSE ZÜRICH Olympic champions, world record holders, European and world champions: No track & field meeting in the world celebrates national and international athletics with more illustrious line-ups and extraordinary moments. No other meeting in the world treats its audience to larger numbers of stars and competitions, and to more excitement than Weltklasse Zürich. «Never stop getting better!» True to its motto, the much-loved Zurich event is about to enter new spheres: Weltklasse Zürich will host the prestigious Wanda Diamond League final events in 2021 and 2022. Athletes and fans are in for a whole new Weltklasse experience: Three days of competitions and three venues – the city’s famous Sechseläutenplatz, the majestic ticket hall of Zurich Main Station, and the iconic Letzigrund Stadium (for the event’s final night on Friday).



Founded in 1970 by gallerists from Basel, Art Basel today stages the world’s premier art shows for modern and contemporary art, bringing the international artworld together. The Basel show features over 250 leading galleries from five continents, showing works by over 4,000 artists, ranging from modern masters to the latest emerging stars. Combined with stellar exhibitions and art events offered by local cultural institutions, each edition of Art Basel creates an exciting region-wide art week for artists, collectors, curators, critics, and connoisseurs.

On January 15–17, 2021 the world’s best alpine ski athletes will compete on the Lauberhorn in the three disciplines alpine combined, downhill, and slalom. In front of the breathtaking views of the Bernese mountain peaks Eiger, Mönch, and Jungfrau the Swiss slalom stars Daniel Yule, Ramon Zenhäusern, and Loic Meillard will try to present a Swiss winner in Wengen once again. In the Lauberhorn downhill race, Beat Feuz will be the man to beat. Besides the athletes’ performances, the railway trip to Wengen and further on to Wengernalp is impressive, as is as the sight of thousands of cheering spectators on Girmschbiel.


WHITE TURF ST. MORITZ What started as a pioneering achievement and visionar y idea among equestrian sport enthusiasts in 1907, today occupies a very significant position in the international racing calendar. The fascination for the only horserace in the whole world to be held on a frozen lake, has prevailed for generations. With the traditional skijoring, the races with the highest prize money purses in Switzerland and a fringe programme featuring music and fine food, White Turf will once again draw VIPs from around the world, locals, urbanites, families, and horse lovers to St. Moritz on the first three weekends in February. whiteturf.ch




Please find further information and details at swisstopevents.ch 91

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Riesling originates in Germany. The country’s regions have stepped up their game over the course of the last 20 years. Today, they produce the wines with the best costenjoyment ratio. Riesling hotspots include Austria and Alsace. The variety is also grown in New World regions, such as the US, Australia, and New Zealand. In Switzerland and Italy, Riesling wines are exotics.

RIESLING – A STAR AMONG WHITE WINES Riesling is one of the world’s major white wine varieties – stylistically diverse and most delicious. The best Riesling wines are grown in Germany, Austria, and Alsace. A visual inspection on Moselle River (Mosel) in Germany: Did you know that there are steep slope vineyards (up to 78%) in that region? The views from their tops are breathtaking. This unique cultivated landscape with its barren slate soils yields top-class white wines. Riesling is the most commonly grown variety around here, and it is, without exaggeration, one of the greatest varieties in the global wine cosmos. There is no other type of grape that can translate soil into wine with more precision and pleasant taste. Slate soils develop different aromatics and notes than calcareous ones. The potential to convey them is unique to Riesling grapes. In addition, they allow for stylistically diverse wines – from bone dry and semi-sweet to sweet

ones, from light, low-alcohol to heavy ones with impressive complexity. Riesling wines always smell enticingly. In one of his books, British-German critic Stuart Pigott compares Riesling to a woman, who has found the perfume that perfectly fits her personality. Despite all these undisputed assets of Riesling wines, its production is a tiny show – the variety is grown on only 1% of all global cultivation areas. One reason for it being such a minority may be that many consumers and savourers have a certain aversion to the pronounced natural acidity in Riesling wines. In many cases, this «fear of acidity» is unfounded. Very often, they are balanced with residual sugar, only to an extent, however, that the wine can still be considered «dry». Weinakademiker and wine journalist P ­ eter Keller writes for NZZ am Sonntag in Zurich.


© [Alexandru Chiriac] / Shutterstock.com



Five Top Riesling Wines

the– classic

the– exotic the– elegant

TRITTENHEIMER APOTHEKE, WEINGUT ANSGAR CLÜSSERATH MOSEL, GERMANY – 2018 The grapes for this superb wine are grown on steep slopes and 60- to 80-year-old vines. This Riesling boasts a fine bouquet with notes of yellow fruit, herbs, and minerals. It is dense, fresh, elegant, complex, enduring, noble. An outstanding classic from a famous region with excellent storage potential.

PODERI COLLA PIEMONT, ITALY – 2018 The Poderi Colla estate had a go at the prestigious variety. With impressive results: Typical citric ­notes, stone fruit, and flowers unfold in your glass. This wine is dry on the palate, light, elegant, and it has a medium-length finish. It is an ideal pre-dinner wine, ready to spring a surprise, proving its status as an exotic among Riesling wines.

HÖLLENPFAD ERSTE LAGE WEINGUT DÖNNHOFF NAHE, GERMANY – 2017 The Dönnhoff estate is part of the wine-growing ­elite in Germany. If you appreciate purist, touching white wines, this is an ideal choice. Even though «just» a premier cru, it manages to enchant you with a multitude of flavours and a noble perfume. Very dry, contains plenty of fruit extract and glaze, perfect acidity levels, and a long finish.

the– powerful

the– giant

RIED KLAUS SMARAGD WEINGUT PRAGER WACHAU, AUSTRIA – 2015 Top producer Prager manages to transport the ­barren gneissic and granite soils of the Klaus growing area into wine bottles. Characteristics of this Riesling include a cool nose and an intense bouquet on the palate. Despite its power and concentration, it does not come across as opulent. In fact, it is a supremely elegant, world-class Wachau wine.

HALENBERG GG, WEINGUT EMRICHSCHÖNLEBER NAHE, GERMANY – 2013 Absolutely grand! This Riesling wine shines with its cool, complex, mineral bouquet. Intense, ­complex, juicy, powerful, and elegant on the palate, it ­provides a lasting finish. A legend from the tiny Nahe growing area. Storable and a perfect ­partner to a great meal.



TEST YOUR KNOWLEDGE Find the answers to ten unusual questions and figure out the solution word – a term from the world of wine.

02 01 What is the most widely grown type of grape in the Bordeaux region? V CABERNET SAUVIGNON W MERLOT Z CABERNET FRANC

04 Which Cabernet Sauvignon won in the legendary Paris Wine Tasting 1976? E CHÂTEAU MOUTON-ROTHSCHILD 1970 T STAG’S LEAP WINE CELLARS 1973 U RIDGE VINEYARDS MONTE BELLO 1971

07 In 2010, divers found 30 bottles of what is possibly the world’s oldest champagne on the ocean floor. How old is the champagnestyle wine believed to be? N 120 YEARS R 230 YEARS F 400 YEARS

Where are the world’s highest vineyards? A ARGENTINA E SWITZERLAND H TIBET

05 Which German wine-growing estate served as a filming spot for Jean-Jacques Annaud’s «The Name of the Rose»? F EBERBACH MONASTERY E SCHLOSS JOHANNISBERG D ABBEY OF ST. HILDEGARD

08 How is a new vintage of the iconic California Screaming Eagle usually being sold? U LOTTERY TICKETS A PRE-ORDERS E AUCTION

10 Who is the producer of Angelina Jolie and Brad Pitt’s Rosé Miraval? E CHÂTEAU BEAUCASTEL R CHÂTEAU RAYAS O DOMAINE DE LA JANASSE



03 Switzerland’s tennis star Roger Federer acts as an ambassador for which champagne brand? S VEUVE CLICQUOT I MOËT CHANDON R LAURENT-PERRIER

06 The Walker Bay wine region is located in …? R AUSTRALIA B NEW ZEALAND G SOUTH AFRICA

09 What is special about KlausPeter Keller’s top-quality G-Max Riesling from the Rheinhessen wine region? P NOBODY KNOWS THE EXACT LOCATION OF THE VINEYARD M NOBODY KNOWS EXACTLY, HOW IT IS PRODUCED S NOBODY KNOWS WHAT THE WINE’S NAME REFERS TO

Send your answer to info@swissdeluxehotels.com by 30 September 2020, and win one of three boxes with 6 bottles of our «exotic» Riesling PODERI COLLA PIEMONT, Italy – 2018


These wines turn everyday life into a celebration. Now discover the most beautiful Italians in a big bottle.



a splendide living– room








The sun is shining on the south side of the Alps, a line of palm trees welcomes you to the Salotto di Lugano (Lugano’s living room) – the Splendide Royal Hotel, so nicknamed because it has always been the most elegant and most representative palazzo in the city.


sent the Italian flair one cannot resist, but ensure Swiss efficiency and precision. It does not hurt that they look good, but of course everybody looks good, when they are so charming and friendly. I could not believe the hotel has 93 rooms; the atmosphere was one of a family residence. The Spa — 9.5 Just inaugurated and incredibly photogenic, the spa is a gem. Big chandeliers over the sleek infinity pool mirror themselves in the calm waters. Small waterfalls in front of every treatment room provide relaxing background sounds to your massage. Cleverly illuminated vertical vegetation and waters grace the gym with a beautiful view. The gym could be bigger. However, I have never felt as motivated to train as here – I guess because of its natural light and beautiful interiors. Finally, try the signature treatment by Margarethe: 75 minutes of bliss, including scrub and massage. It takes care of every muscle of your body, including your face and even earlobes. The Open Wine Cellar — 9.5 The only reason I am not giving a 10 to this place … is that I do not drink! But the brand new Open Wine Cellar , nicknamed forziere del vino (wine treasure chest) is really worth a visit. One third of its

ard to believe you are in Switzerland, and a two hour train ride from Zurich, when you get to at its sunny terrace, where the sun shines an average of 2000 hours per year, and where life seems to slown down a bit as soon as you arrive. I just had to take a picture of the white pillars and the spectacular view of the lake. So I handed my car key to the valet and took a few photos right away. A line of cars formed behind me, and everybody politely waited until I was done. But I quickly realised this place was not only about la dolce vita. Lugano is Switzerland’s third most important financial centre and a booming cultural hub. If you want to network, work, have a vacation, or simply enjoy life, the Splendide is a good destination. The Splendide Review So what is it like to stay at the Splendide? I tried and tested the hotel. Here is my review: Service — 10 out of 10 If you research online, the Splendide has the highest rating in pretty much all charts about Lugano hotels, so I had high expectations. I was not disappointed: Service is fit for a royal, and this might be the reason why royal families do in fact visit regularly. The staff repre101


wines come from Ticino, and are a real discovery for many people. A map on the wall shows where exactly they are from and introduce their producers, many of them women, by the way. There are successful blind tasting events for corporate and private guests on a regular basis. People laugh, learn, and see wine from a different perspective. The Wine and Dine Masterclass is a bestseller. The View — 10 The lake and the mountains are visible from almost everywhere in the hotel: I enjoyed a great view from the little balcony in my room, from the common areas, from the breakfast tables, from the spa … The sun over blue waters, blue sky, and palm trees make you feel like you are part of a postcard. That is probably why Ticino is often called the tropics of Switzerland, Swiss Hawaii, or the Maldives of Milano. I dare you not to photograph some of these scenarios – by the way some pictures of this article were taken in the middle of February: there is no low season at the Splendide. The Food — 9.8 Tradition and innovation are effortlessly combined at this hotel, also from a gourmet point of view. Food is mainly Italian, but also from the Ticino area. In particular, the new, romantic, eight table restaurant, inspired by the southern regions of Switzerland and Italy (I Due Sud – the two souths) is one of the great reasons to visit the hotel. Star chef Domenico Ruberto says: When I am in the kitchen and I cook, I feel I can express all my emotions without any boundaries. A new, separate kitchen has been built especially for his team and creations. The Decor — 9 Even though its decor is so imposing, the Splendide looks very fresh. That is because the hotel is more or less constantly under renovation: a team of local artisans is always working at fixing, improving, painting, and renewing whatever might need it. When I entered the hotel



lounge, I expected to find a fading detail or something ageing – it is something I almost invariably notice in places with a certain history. I challenge you to find such a fault at the Splendide. The hotel looks like it opened yesterday. The Loyalty — 10 Giuseppe Rossi is the fifth General Manager in over 130 years of history. I think that says a lot. The Uniqueness — 10 At the Splendide, you will never feel like you being in a big international hotel of a globalised world – you will feel like being in Ticino. Moreover, the place is adapting to your unique needs. One member of the staff told me that even the same person may have varying needs, depending on whether he or she is on holiday or there on business. Service is discreet, but definitely tailor-made. The Time in — 9 In case of bad weather – not so often, to be honest – one is very happy to be stuck at the hotel. The spa area is funky enough to be discovered and used extensively, the wine cellar can be surprisingly entertaining, classic afternoon tea is a splendid option, and … if you do not feel like walking your dog on a wet day, there is even a dog sitter. The Environment — 9 The eco spirit is authentic. Not only is there a programme of sustainability that increasingly cuts costs, but with the saved money, a farm for six families has also been built in Kenya (in Langobaya, near Malindi). What I am taking home — The lucky ­conditions of a blessed territory and the impressi ve tradition of a place that was always a favourite of the rich, to day are not enough anymore. The modern traveller is spoiled for choice, and standards have become extremely high. At the Splendide, the difference is made by people. The hotel is privately owned (by the Naldi family), and the staff is working with passion and vision. A team that made me feel at home, and will probably make you feel at home, too.





RETRO YACHTING A scenic boat trip on the Lugano lake offers views at every corner. About two thirds of the territory is Swiss, the rest is Italian, so one can choose from very different itineraries and boats, ranging from a modern ferry to a classic, wooden boat. For a really fun trip, hire a pedalo: They are great exercise and have a deliciously retro design. A well deserved gelato can be a great idea after the effort!

OLD TOWN AND SHOPPING When I go to Lugano, I always meet someone I know in Piazza della Riforma – basically a meeting point for locals and a favourite spot for coffee or snacks. This beautiful square in the centre of the town is surrounded by neoclassical buildings and hosts many important events, concerts, and festivals, especially during the summer season. From there, you can walk to different alleys with pretty arches and pillars, and enjoy Via Nassa, the famous shopping destination known for its high-end shops. 104

SPECTACULAR GANDRIA TRAIL A picturesque arch marks the beginning of the prettiest walk in Ticino – the Gandria trail. From there, one can choose to walk towards the village, or go to Parco degli Ulivi, located on the slopes of Monte Bré, that benefits from a mild climate even during the winter, thanks to its southern exposure and protection from the winds. Take your time to enjoy the little alleys, the houses mirroring in the water, the blooming flowers, the lake, and mountains views.


FOLLOW THE SUN If you start your jog at the Splendide, keep in mind that the sun is on the side of the city centre until the evening. So, if you want to run in the shade, choose the direction of Paradiso, on the opposite side. INTERVAL TRAINING I love to spice up my jog with some faster, short training. Steps are perfect for that and in Lugano, around the Splend ide and in the old town, the choice of quiet, beautiful spots with pretty steps and cobblestones is endless. Go up and down, rest a moment, and repeat!

MONTE BRÉ Ticino means palm trees, lakes, and … mountains, of course! Monte Bré and Monte San Salvatore are the two major sightseeing spots near Lugano. I pick Monte Bré as my favourite because I love its pretty, steep red cable car, that takes you from Lugano to the unspoiled summit at 933 m. above sea level. The breathtaking view stretches as far as Monte Rosa, the Alps and, of course, the gulf of Lugano. There are routes for any level of walking, hiking and mountain biking. Two restaurants and a museum complete the offer.

PROTECT YOURSELF Ticino enjoys a Mediterranean influence and many hours of strong sun – don’t forget your sunscreen, or a cap, or both. VISIT THE LAC The LAC is Lugano’s bubbly cultural hub, designed … per tutti (for everybody)! It is worth a visit even just for its iconic architecture, where indoor and outdoor merge, and one has almost the impression of flying over the lake. Art, photography, music, talks, free events, opera, and crazy installations are offered year round. Even if you are not interested in the exhibitions, just walk in as the LAC were an ordinary street, or enjoy a coffee in its lively cafe. 105

FOR THE HARDCORE ATHLETES When I am preparing a marathon or an ultra marathon, I need to add some hard trainings to my usual routine. Ticino of fers endless mountain trails, panoramic views, and challenging steep tracks that are ideal for that. Both Monte San Salvatore and Monte Bré offer great op tions for serious training.



he first Italian words Canadian Michel Gagnon, the new LAC director, learnt, were: per tutti (for everybody). If you walk through the iconic LAC building – its spectacular windows give you the sensation of flying over the lake and mountains – you won’t feel intimidated by the fact that this is a cultural centre. LAC stands for Lugano Arte e Cultura, and its architect, Ivano Gianola, designed it as an inviting, airy space, encouraging you to walk in, almost like a piazza or a normal street. – Dogs as rappers? The 650 square metre hall has a main staircase leading to the exhibition floors. I went to the main one. A dog, dressed up as a rapper, welcomed me in the William Wegman display. More dogs in unexpected situations – wearing wigs, imitating Vogue divas, posing in the exact same way as a Greek statue, greeted me.

In the spirit of LAC, these photos really are for everybody: a collection of bright images suitable for kids that provide food for thought for grown-ups, as well. – The classic venue The second room I explored was the theatre. In a perfectly acoustic shell of wood, a young orchestra was rehearsing. I sat on one of the 1000 empty seats to listen. You can find all technical details of the room online, and they explain the perfection of the sound. – The crazy space The lowest floor reminded me of Art Unlimited at Art Basel, the section where all the craziest sculptures and shows are gathered. The day I visited, the exhibition by Julian Charrière, Towards no Earthly Pole, showed the damages of climate change in some of the world’s most remote areas.



tutti – Bubbly Effervescent like champagne – that was the impression I got by exploring the LAC and researching its packed programme. This is due to some recent changes: the incorporation of two more museums, and housing art companies that produce their own shows. – Merging In recent times, the LAC was joined by the Museo d’Arte della Svizzera Italiana (MASI Lugano), a merger of the cantonal art museum and the art museum of the City of Lugano. Newly refurbished, Palazzo Reali was added, to host some of the exhibitions, events, and accommodate institutions including the Finzi Pasca acting company, the Orchestra della Svizzera Italiana. It will also serve as a venue for the seasonal concerts planned for Radiotelevisione Svizzera (RSI) and in the Lugano festival. In short: more space, more events, more music, more art.

´A place for rich contrasts, and emotions per tutti.´

– Contrasts for Everybody Something I really liked about the visual effects at the LAC is that the huge, modern glass structure is bordering with the old convent and cloisters. Original facades and frescos go perfectly together with the new, sleek structure. The Latin and German influence in the different parts of Switzerland are quite well represented at the LAC, and this diversity was the main lesson the centre tought me. Lugano is not only growing and offering more and more events, initiatives, and entertainment, but its cultural heart, the LAC, incorporates contrasting features and ideas that thrive exactly because of that. A place for rich contrasts, and emotions per tutti. MORE INFORMATION

For more information and an updated schedule of current events, visit luganolac.ch



con nect thr ee WORDS ALEX KUEHN


Three days, three extraordinary chefs. The first Tour de Swiss Deluxe Hotels reveals why the best hotels in the country are considered the creative nucleus of its gastronomy.

LOCANDA BARBAROSSA CASTELLO DEL SOLE, ASCONA «Sapori del nostro orto», the menu Mattias Roock is preparing for us on this warm summer night, is dedicated to the finest products grown in the 140-hectare garden of the Castello del Sole, and it makes for an affectionate culinary portrait of the season. The clear tomato soup combines almost all of the 22 varieties there are in the garden. Often, the master chef picks them himself. The soup is served with a tomato sorbet and a mild chèvre from the Verzasca valley. It is Roock’s perfect prelude to his summery concert of courses. The zander, who was still swimming in the nearby Lago Maggiore hours ago, is served as a refreshing tartar and congenially partnered with sour cream, watercress, pepino mini cucumbers, and yuzu. Even this citrus fruit of Asian origin – its flavour ranges somewhere between a lemon and a mandarine – thrives in the hotel’s garden. The rice for the risotto is supplied by the hotel’s own farm, Terreni alla Maggia. Mattias Roock treats us to a version with citrus fruits, fior di latte ricotta, and verbena. A few months after our visit, Germany’s most important gourmet blog «Sternefresser» named Roock’s «sapori del nostro orto» their menu of the year. Is there a better recommendation for this subtle, close-to-nature cuisine with a Mediterranean touch?


RESTAURANT PAVILLON BAUR AU LAC, ZURICH Laurent Eperon dictates the culinary rhythm of Zurich’s most beautiful restaurant on the picturesque Schanzengraben riverfront. The Romand had intended to become a conductor once, but abandoned his plans after shying away from the flute lessons that would have been involved. His culinary compositions shine without fancy special effects. In his creations, Eperon is searching for harmony, and he has named his summer menu accordingly. The courses consist of a selection of highly precise, artful dishes – a bow to the traditional trade of a chef: Sole – baked as a whole and then carefully eased from the bone – with kohlrabi, capers, and an elderberry vinaigrette. A highlight, strikingly demonstrating how well the fish goes with the blossoms’ flowery sweetness. The master chef, a follower of the tradition of August Escoffier, also specialises in powerful creations. This facet of his art reveals itself in the form of a Carabinero cooked in a rice leaf with lardo and served on red curry foam. While the foam adds a lot of aromatic depth and tingles on the tongue, it leaves the limelight to the delicious crustacean. Laurent Eperon has been with the Baur au Lac since 1997, when he started as commis chef. Now in his forties, he still seems driven to keep getting better and better.


RESTAURANT MEMORIES GRAND RESORT, BAD RAGAZ Expectations fly high when a visit to Sven Wassmer’s Memories restaurant is on the agenda. The Fricktal native is considered the biggest Swiss talent since Andreas Caminada, his former teacher. Wassmer does not give rise to any doubts, putting some first flavourful exclamation marks right at the beginning: The signature dish, a char in burnt cream and fir, is joined by a lovely halibut from the clear waters of northern Norway, arranged on a sauce of white asparagus, fermented in whey (supplied by the von Tscharner family in Reichenau). Wassmer’s Alpine cuisine matches the DNA of his restaurant. But the 33-year-old chef does not dogmatically limit himself to products from the immediate area. «Taste comes first,» he insists. His creations may be reduced and focused, but they never appear austere. Instead, they have something intensely sensual about them. Guests will most certainly not forget Andy Vorbusch, the Memories patissier – because of his sourdough bread, a crusty masterpiece with an inimitable crumb, and because of his ability to merge savoury and sweet flavours in a virtuoso manner. The best proof: a glacé and fermented salad with dried milk, a mousse of kefir and peas, milk ice cream, and cucumber-dill granita.



time for some– thing new


A burnout, the end of a long-term business partnership, and a new love. Swiss chef Daniel Humm opens up about the most difficult and the best moments of his life in an interview in New York, his adopted home city.


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cool morning in New York: Daniel Humm opens the door and welcomes us into his apartment near Central Park. Dressed in black pants and a mustard yellow sweater, he asks us to take off our shoes. The 43-year-old Swiss has agreed to spend a day with us in his adopted home city. New York is where he started his career and an unparalleled success story in the culinary universe – from Argovian school dropout to global super star. Humm is one of the most influential chefs in the world, some of his creations are icons of contemporary culinary art. But first things first: Humm starts his Italian espresso maker to brew coffee for us – a cappuccino prepared by every trick in the barista book. The interior of his living room seems as carefully composed as Humm’s menus. It is the setting for our conversation in which the tall chef with an easy laugh tells us about his home and the darkest moments of an outstanding career that began to take root in Daniel Humm’s childhood. Daniel Humm, your home is a deliberate composition of art and comfort. What do you need to make yourself at home? Every object has its meaning. There is nothing I bought just like that. Everything is part of my life story. How long did it take before your interior was complete? For two years, there were just a wooden bench, two chairs, and a glass

object by Daniel Turner – a friend of mine who had also created an art object for my Eleven Madison Park restaurant. He melted down part of my old kitchen and created a step. Guests walking into my new restaurant now step across the old one. Where are you in your life right now? (deliberating the question for a long moment) I think I am at the beginning, somehow. The last year was the most the difficult one in my career so far. Ending the long-term business partnership with Will Guidara was hard financially. It is not easy to find investors in our business. Most of them would like to make their own mark in the trade, an ambition that could become difficult sooner or later. And an investor who just looks out for his or her investment will demand profit and may have little time for quality. Did the difficult year hurt your creativity? No, on the contrary. I feel like it was one of the best, creatively speaking. We opened «Davies and Brook» in London, a restaurant with its very own identity – and the first one I opened on my own responsibility. The «Eleven Madison Park» is moving along nicely, and I am dreaming of a Gesamtkunstwerk that includes all elements of the restaurant, even the materials it is built with. I am becoming aware of my purpose in the world of gastronomy only now … And that is? There are others who are working around the same

Every object has its meaning. There is nothing I bought just like that. Everything is part of my life story.


idea, of course, but my mission is to redefine fine dining. Ferran Adrià’s topic was molecular gastronomy, René Redzepi helped shape the Nordic cuisine, and I am devoted to fine dining – an area no one wants to hear about anymore. In Europe, three-star hotels are often half-empty because things stopped evolving. Top quality in a restaurant does not have to equal pretentious and showy, however. What is it that fascinates you in the fine way of dining? It is part of our culture and our history. In every culture, eating is an important element of social life. And it involves several disciplines – pottery making and the production of vegetables and meat, for instance. But it also includes architecture and the art of cookery and service. There have been discontinuities in your life. Why is that? Take a blackboard that has been written on. Every now and then, you have to wipe everything off in order be able to start afresh. And I have always been somewhat afraid of standstill. Where does that fear come from? When I was eight, I once asked my teacher for a bigger sheet of paper during a drawing lesson. I told him that my idea would not fit on the one he had given us. I wanted to draw a skyscraper. The teacher became angry and told me to act normal, just like everyone else in the class. I still drew the skyscraper, two thirds of it on the school desk. The whole thing ended in a crisis,

It is not about pushing growth. It is about believing in your own idea and about realising it.


G A U LT M I L L A U . C H

of course. My parents were called, and I had to see the educational psychologist. Was she able to help you? I was very lucky to meet her. She worked on the basis of Carl Gustav Jung’s method. We had sessions on every Wednesday afternoon for years. We talked, made pottery, cooked, and painted. «Never let anyone tell you that there is no big enough sheet of paper,» she told me. It was the first time I felt understood, and I will never forget that. And I have been searching for bigger sheets of paper ever since. The size of the paper does not refer to quantity, does it? It is quality, you are looking for. Exactly. It is not about pushing growth. It is about believing in your own idea and about realising it. Your career at school was not entirely successful, despite your educational therapist. We lived in Zurich at the time, and I went to a Rudolf Steiner school, which was great for me. But when my parents decided to move to the canton of Argovia, my world collapsed. I was not able to fit in, and I often skipped school. I moved out when I was fourteen, met the mother of my daughter Justine, and started my apprenticeship. Is there a discrepancy between the chef who knows about the almost military-style training in a kitchen and the creative mind who cannot fit his ideas onto a sheet of paper? Not necessarily. Even in creative processes, I am well-structured. Nothing in my life is chaotic. But I have no fear of losing everything. Arriving in the US with just two suitcases was one of my happiest moments. You did lose a lot, though – your first love, for instance. And you had no contact with your daughter for a while. True. That was very painful. But being able to make a difference is still very high on my list. I am not motivated by money, and I do not want to be a brand. I want to create things

and not squeeze as much profit as I possible can from an idea. Economic success is necessary, of course. Without it, you cannot create extraordinary things. What do material possessions mean to you? I feel very comfortable with the art in my apartment. But I could walk out of here tomorrow, and not miss a thing. Therefore, I am not afraid of losing things. True value is within you. What are the values you uphold? What leads you in your life? I am open-minded and unprejudiced. I am looking for beauty and harmony. And I want to keep learning. All these things lead to creativity. We will change the Eleven Madison Park again, this fall, if we get to it. The restaurant is always fully booked, but it is time for something new. You said you were at the beginning. But before that, you had reached the end of the line. That’s true. Three years ago, I travelled through India for eight weeks, because I had suffered a burnout. Getting through the day suddenly seemed too hard. I felt paralysed. It was scary to feel completely helpless. What provoked this burnout? After we were named «best restaurant» with the Eleven Madison Park in 2017, my world fell apart. I had been running up a mountain, and when I got to the top, the view was not as good as I had expected. There were days when I could not leave the house. Even calling my assistant was too much. At some point, I mustered the energy to embark on that trip to India. What kind of an experience was that Indian timeout? During the first two months, I switched on my phone for two hours on Saturdays only, so that my team would be able to reach me. I was way out of my comfort zone the entire time, and that changed everything. Not immediately, mind you. I still talked to a psychotherapist while on my search for new goals. But in time, I started to see things more clearly. 117

G A U LT M I L L A U . C H

What helped you gain clarity? Thorough psychoanalysis. That’s just who I am: Once I decide to do something, I do it properly. I talked to my therapist for five hours each day for three weeks. It was work, and it helped me remove everything that was obstructing my view. This led to the end of your business partnership with Will Guidara and of your cooperation with the NoMad hotels in New York, Los Angeles, and Las Vegas. You were on your way to become a globally operating food entrepreneur … That’s right. And I had let myself be drawn into that direction. All of a sudden, other people made decisions on my behalf. I looked into my day planner in the morning, and there were a dozen appointments somebody had arranged for me. I have taken back control now. I shield myself, and do not let everyone get close to me. Did your clean-up not put things at risk? Absolutely, and had I not be able to make a deal that allowed me to pay off my partner, it would have been the end. But because I knew what the future had to look like, I was prepared to stake everything on one card. There was an enormous risk involved. Without a deal, we would not have been able to pay wages for much longer. What does a situation like this, the risk of losing everything, do to you? It’s a bit like basketball: If, with one minute to go, my team is two points behind, I am the one who takes the ball and tries a threepoint field goal. By the way, we had already been on the verge of losing everything after the financial crisis in 2007. There were nights, when we had ten guests at the restaurant. Maybe, that is the artist in me: Creativity and spirit are more important than money. Entrepreneur Laurene Powell Jobs has been your partner for about one and a half years. When we were introduced, I knew that I had just met an extraordinary person. Ms. Powell is Steve Jobs’ widow and holds Apple Walt Disney Com-

pany shares. Did you know who she was? Not really, no. But it felt like we had known each other for a long time. And Laurene has helped me be myself more, which in turn inspires my creativity and makes sure that I keep evolving as a chef. When you were looking for investors for your restaurant, you could have just asked your girlfriend. It was important for me not to do that. This is my business, I have built it. It would be offensive to me if anyone thought, that I was kept by in any way. I never take the easy road in life. What is a relationship about? Relationships are about partnership, spirituality, a shared sense of beauty, family – about feeling at home with someone, but feeling at home in one place together with that person. Laurene has shown me aspects of partnership I did not know existed. You live in New York, your children in Switzerland and Los Angeles, and your girlfriend in northern California. Sounds complicated. (laughing) Life is complicated, isn’t it? But, if you are deeply connected with someone, things become easy. Before I met Laurene, I would not have thought a set-up like that could be possible. But I definitely feel different now. We have talked about goals: What is next for you? I don’t want to sound arrogant, but I would like to be the Google of the restaurant industry. I am not talking about size, I just want to meet the highest standards in everything we do. Every team member assuming leadership in some aspect of our work should be the best person there is for the role. To do your job as chef – to prepare and season dishes, keep your kitchen clean, and be punctual – all that should be the absolute minimum. I would like to work with people who do much more than that. Isn’t that the wonderful thing about human beings? We are fantastic beings. Just think of what we can achieve with what we create. This is why I am so passionate about working with my team. 118

Eleven Madison Park News

On 15 March 2020, the coronavirus pandemic forced Daniel Humm to close his luxury restaurant Eleven Madison Park in Manhattan and dismiss 300 employees. Two weeks later, the Swiss star chef turned his restaurant into a soup kitchen. Together with members of the Rethink charity group, he started preparing up to 3000 meals per day for homeless and elderly people, residents with an illness, and first responders still out in the otherwise deserted streets of New York. «This city has given me everything, so I really wanted to figure out what I could do to give back,» Daniel Hunn told the New York Times in a phone interview. He and his team will be preparing spaghetti Bolognese and other ­dishes for New York residents in need for as long as is necessary. And in the evening, he sends those who have worked alongside him home with enough fresh food so that they can avoid going to the grocery store. «I’ve been lucky in my career and a lot to be proud of, but my proudest moment is right now. This is my most meaningful and gratifying work to date,» Daniel Humm posted on Instagram.


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Switzerland is known for its premium chocolate, Saint Bernard dogs, and cuckoo clocks. It is also home to world-renowned specialists and high-end clinics.



es, the Swiss take health very seriously. A study from the Lancet Global Health Report that measured medical data from 195 countries from 1990–2015 ranked Switzerland’s health care system third. César Ritz, the father of hospitality, was Swiss and opened one of the first hotels in 1898. This sense of service permeates Swiss culture still today. The beauty of Switzerland, with its lakes and the Alpine mountain range, makes this country an allin-one health destination. Whether you need a medical check-up or treatment for an acute illness, the calm and breathtaking countryside offers an unforgettable experience. Choice, top-class clinics offer personalised treatment to assist you on every step of your journey. Before your arrival, you will receive individualised information to facilitate your trip. From your arrival to your departure, all administrative, medical, and extra services are streamlined for your convenience and health outcome. The facilities of Swiss private clinics are undisputed. You will find specialist doctors and international experts, along with the latest hightech medical equipment, state-ofthe-art infrastructure, and premium hospitality services. Switzerland boasts an extensive network of private clinics that offer a full spectrum of treatments. The medical offer is not limited to a few specialties. All clinics are experienced in evaluation and diagnosis. Specialised fields offered include urology, medically assisted procreation, and musculoskeletal

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of different cultures and ethnicities. There are four national languages, and English will probably become a fifth national language in the future. All in all, Switzerland has the medical facilities, expertise, and patient-centred culture to provide the care and treatment you need. Add to that the natural wonder of this country’s majestic environment, and you get a truly holistic health and holiday experience for you and your family.



1 — Lake Lucerne with Mt. Pilatus 2 — Clinique Valmont on the shores of Lake Geneva 3 — The highest level of personalised medical care at Hirslanden Clinique La Colline in Geneva




a week– end




The Grand Hôtel du Lac is an elegant place. Mara (12) & Ella (7) share their views on their l­ uxury hotel experience in Vevey. My mother, my little sister, and I went to Vevey. The trip from Zurich takes about two hours, so that was fine. My sister and I would be getting a chance to interview the head chef of the hotel. We were prepared, of course. We had come up with some questions in the car. We had booked the junior suite. Very beautiful, homely, cheerful. I liked the furniture, even though there were too much floral design for my taste. My sister loved the balloons that someone had put up just for us. But the best was that there were small cakes, sweets, fruit, and a welcome card, just for us kids. Soon, it was time for our appointment with the head chef. His name is Thomas Neeser, and he has been working at the hotel for 10 years already. He was waiting for us in front of the ballroom, dressed in a chef’s uniform. In the kitchen, we sat at a bar. 125

Ella: Are you allowed to bring your children to work sometimes? They were here on «Bring your Child to Work Day». That was okay, but usually, things are just too hectic around here. So, on normal days, I cannot bring them. Mara: Do your children eat everything you prepare for them? Two of my children eat almost anything. I guess we were lucky there. But one always has been and always will be picky. We have tried everything to motivate him to try new things. No luck so far. He insists on having pasta and no sauce. And as few vegetables as possible. No experiments for him. But by now, we are relaxed about it. He does eat enough food. And at some point, we were okay with him eating two apples instead of vegetables every once in a while. Ella: Do you cook meals that your children do not like? Yes, that happens from time to time. But, I don’t like everything either. Liver, for instance. But if such things fit well into the concept of a menu, and


A little later, I took some nice photographs of the view from our room. In the evening, we changed and got ready for dinner. I always look forward to having «Apéros», pre-dinner drinks. It’s nice to sit together for a while, talk, and nibble a little something. We found seats at the bar, next to the fire place, and ordered virgin mojitos. There is no alcohol in them, just tons of peppermint and sugar. The next morning, we went to check out the breakfast buffet. Everything looked delicious. Especially the little fruit salads in glasses looked great. So did the pancakes. After brunch, it was time to leave. But we did not go home yet. Instead, we visited Chaplin’s World, the Char-

´SOMEWHERE TOTALLY DIFFERENT, BUT NOT TOO FAR AWAY.´ if guests like it, I will prepare them. Even if I am not a fan myself. Mara: But if you don’t like it, you cannot check whether it tastes well while you are preparing it. That’s true. Sometimes, I can, and sometimes, one of my colleagues will taste and season the dish. Thomas Neeser told us many things about how he and his team work in this kitchen. I believe, their job can be quite stressful. He works up to 12 hours. And he cannot work while sitting down. But he said, that it was his absolute dream job. He has been doing it for 32 years! Even when he was a child, he liked to dress up as a chef. The kitchen includes several rooms, actually. They are a little less glamourous than the areas of the hotels guests usually get to see, and some of them are in the basement. But then, we got to a room where all the desserts are made. There was a dish full of chocolate shoes! SHOES ENTIRELY MADE OF CHOCOLATE! They looked absolutely delicious. And beautiful. Heavenly! 126

lie Chaplin museum. A 15-minutes drive from the hotel maybe. We had talked about Charlie Chaplin in an English class once, so I knew who he was. We started our tour at a cinema, watching film clips for about 15 minutes. Then, the curtain lifted and revealed a film set. We all got up and walked straight into it. We just kept walking through various film sets and past many wax figures. It is not one of those museums where you are not allowed to touch anything or take photographs. We actually had fun. The home where Charlie Chaplin had lived with his family is right next to the museum. It is a large, beautiful house. The rooms have been left unchanged, the entire interior looks old-fashioned. Cute, somehow. I liked the studios best, though. Everything was extremely well done. We had been in Vevey only for two days, but to me, it seemed much longer. I thought it was great to go someplace else for the weekend. Somewhere totally different, but not too far away.





A person checks into a ­hotel for the first time in his life, and goes up to his room. Five minutes later he calls the desk and says, «You've given me a room with no exit. How do I leave?» The desk clerk says, «Sir, that’s absurd. Have you looked for the door?» The person says, «Well, there’s one door that leads to the ­bathroom. There’s a second door that goes into the closet. And there’s a door I haven’t tried, but it has a, «do not ­disturb’ sign on it.»

enviroenn-t m



A sophisticated child is always friendly and says «thank you» and «please». Treat members of staff with respect, look into people’s eyes while taking to them, and be cheerful.

A sophisticated child always disposes of waste properly. Do not throw things on the floor.

any comp of others in the

at the


In a small group, everyone around a table waits until all guests have received their food before they start eating. If there are many guests, sophisticated children wait until the guests sitting to their left, their right, and opposite them have their food.

No matter how important a concern may be (except in the event of a fire), try not to interrupt two people – adults or children – in a conversation. Wait until it is your turn to speak.


at the


Even if everything at the breakfast or brunch buffet looks delicious, a sophisticated child does not pile heaps of food onto his or her plate. Help yourself to as much food as you will be able to eat. If you are still hungry later, you can always go back and get some more.



Basel Zurich

40 37




Lucerne Vitznau




26 7




Interlaken Lausanne 20


Le Mont-Pèlerin 22 32

Andermatt 1




16 17




11 12








4 34





100 km

City Hotel Resort Hotel

40 miles



All hotels, except Le Richmond

GERMANY 13 Le Richemond Genève 14 Mandarin Oriental Genève 15 Gstaad Palace Gstaad 16 Le Grand Bellevue Gstaad 17 Park Gstaad Gstaad


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Bad Ragaz 5

22 Le Mirador Resort & Spa Le Mont-Pèlerin 23 Hotel Splendide Royal Lugano


24 Mandarin Oriental Palace Luzern


25 Fairmont Le Montreux Palace Montreux

28 30

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29 31

St. Moritz

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32 Grand Hôtel du Lac Vevey 33 Park Hotel Vitznau Vitznau 23



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Guarda Golf Hotel & Residences Crans-Montana

34 Grand Hotel Zermatterhof Zermatt 35 Mont Cervin Palace Zermatt 36 Riffelalp Resort 2222m Zermatt 37 Baur au Lac Zürich

10 LeCrans Hotel & Spa Crans-Montana

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40 Widder Hotel Zürich

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DISTRIBUTION «H» Magazine is the only guest magazine that is available in all 40 Swiss Deluxe Hotels and in the most important airport lounges in Switzerland, Germany, and England and reaches a readership of 1.5 million individuals. In addition, «H» Magazine online and blog version can be accessed directly on the Swiss Deluxe Hotels website. PUBLICATION H-Magazine is published twice a year, in June and November COVER PHOTO DESIGN

Palm trees go wild in Ticino and must now be considered as «native»in Switzerland’s southern canton. Our title was captured by Nico Schaerer in our Swiss Deluxe Hotel Eden Roc in Ascona this March.

DD COM AG Seefeldstrasse 301, 8008 Zurich Email: info@ddcom.ch PUBLISHER Swiss Deluxe Hotels Augustinergasse 30, 8001 Zurich info@swissdeluxehotels.com EDITOR Evelyn Gorgos gorgos@swissdeluxehotels.com TRANSLATIONS


Barbara Brennwald

Fascinating and informative stories, interviews, and theme features on gastronomy, lifestyle, luxury, trend, and economy topics, as well as interesting long reads. «H» Magazine conveys Swiss flair, savoir vivre, and the well-established world of Swiss Deluxe Hotels and their sophisticated guests. All texts are written by renowned Swiss journalists. They offer guest experiences and glances behind hotel scenes. «H» Magazine is aimed at readers who love exquisite service and are interested in learning more about the passion and work of inspiring people who contribute to the success of Swiss Deluxe Hotels. The magazine would like to both surprise and fascinate readers – in an elegant fashion.

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pre – view WINTER 2020 / 21


ENGADIN ST. MORITZ – A WINTER’S TALE IN A THOUSAND VARIATONS Majestic mountains, glittering lakes, and that special quality of light create a truly magical composition. We will visit our Swiss Deluxe Hotels at the «top of the world», their inspiring people, cuisines, and traditions. Your surely will be surprised! THE WINTER ISSUE OF H MAGAZINE WILL APPEAR ON 1 DECEMBER IN PRINT AND ONLINE.



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