This new Seamaster Aqua Terra combines a classic OMEGA style with a vivid turquoise colour. Each lacquered dial is made even more captivating by its subtle black gradient, while the grey hands and indexes create a distinguishing contrast. Take a unique approach to your next timepiece choice with this 41 mm model that was born to stand out.
Enjoy extensive attention and special conditions at over 1,000 select luxury hotels all over the world.
Natural mineral water from the depths of the Swiss alps.
DEPTHS.
Full of strength, just like you!
Shine out and express your style.
A TASTE OF SUMMER’S FINEST
‘Perfection may dazzle others – I fear it. It risks dulling the soul.’ So says Joel Ellenberger, the audacious and refreshingly unconventional head chef at IGNIV Bad Ragaz. Now three years into his tenure, he prefers the pulse of techno in the kitchen and honed his craft under the guiding hand of Andreas Caminada – whose tireless commitment to nurturing young talent through the Fundaziun Uccelin (meaning little bird in Romansh) is nothing short of visionary. No other mentorship programme rivals its reach. In the world of football, it would be the equivalent of a prodigy training consecutively with Real Madrid, Liverpool, and Bayern Munich.
Among the high-calibre contributors to this initiative is Danish culinary icon Björn Frantzén. His counsel to aspiring chefs is both simple and profound: ‘Be serious and professional. It’s not about talent – it’s about attitude.’ Discipline, attention to detail, and an appreciation for subtlety are what elevate greatness. And where better to learn those virtues than at the tables of the world’s most gracious hosts?
and
and
Crafted with the same intensity he once reserved for extreme alpine races, the plates of Guy Ravet in Vevey are exquisite compositions of precision and passion – few things captivate the senses quite like them. Just across the lake in Lausanne, Anne-Sophie Pic invites us on a similarly elevated journey, where she now stands on the cusp of rewriting culinary history with a third Michelin star. We visited both on our Gourmet Tour Deluxe.
This summer issue is a celebration of refined pleasures.
Perhaps you, too, have flirted with the idea of turning a spontaneous dîner à deux into an indulgent weekend at your favourite hotel? Or of simply letting an evening unfold in solitude – accompanied by a perfectly chilled bottle of champagne and the rare pleasure of your own company. To belong solely to yourself, if only for a moment, is one of the quietest yet most profound expressions of modern luxury. Our writer Thomas Garms captures this sentiment beautifully in his column at the close of this issue, where he reflects on the quiet enchantment of travelling alone.
However you choose to spend the next month – may it be with boldness, lightness of being, and the freedom to choose only the very best. Wishing you a wonderful summer!
Evelyn Gorgos
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Promising chefs
service professionals are given the opportunity to grow, explore,
evolve until they’ve developed strong roots of their own at the Fundaziun Uccelin.
SUMMER HIGHLIGHTS
Travel guide
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What better way to start the day than with a glass of champagne — especially at Zurich’s legendary Baur au Lac? We met Marc Almert, World’s Best Sommelier 2019, for a morning chat that turned into a delicious tour — not just in Zurich – filled with wine wisdom, local flavour, and insider dining tips.
Spa review 048
Att the Spa of the Splendide Royal Lugano, la dolce vita feels wonderfully inevitable, deeply relaxing and leaves you with a wonderful glow.
Geneva running tips
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Looking to explore Geneva on foot while discovering some hidden gems? Here are our five favourite spots recommended by marathon runner Beatrice Lessi.
Where cycling meets charm
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With Splendide Royal, Castello del Sole, and Eden Roc as your home base, explore the beauty of Lakes Lugano and Maggiore — then relax in effortless Swiss-Italian style.
Chef’s profile 078
At IGNIV Bad Ragaz, Joel Ellenberger is bringing bold ideas and refined rebellion to the fine-dining world. At just 31, the Zurich native blends sharp flavours and creative freedom, to shape a culinary voice that’s all his own.
Dinner with a lake view
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A gourmet tour along the Swiss Riviera with a noble backdrop and highly contemporary flavours.
Horsepower in the heights
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Each August, the tranquil Alpine town of Arosa is brought to life as 180 classic cars roar through its winding roads during the Arosa ClassicCar — one of Europe’s most thrilling and scenic hill climb races.
Three times lucky
Geneva’s innovative local bar scene.
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Transforming tomorrow
Swiss Deluxe Hotels and Swiss Top Events unite tradition, innovation, and excellence to create unforgettable experiences. We speak with key figures shaping the future of high-end hospitality and world-class events in Switzerland.
has stayed in countless luxury hotels and eaten in gourmet restaurants all over the world. However, his passion is not luxury hotels and gourmet temples, but cars. The Hamburg native has been a motoring journalist since 1990 and lucky enough to be able to combine many of the most beautiful things in the world: travelling and getting to know cultures, racing on racetracks and relaxing in the most beautiful places. A dream job? Absolutely!
MICHAEL TULGAY
is a multifaceted professional with a diverse background in media, marketing, fashion, and luxury hospitality. Of Aramaic descent, he has called cities like New York, London, Stuttgart and Berlin home, blending global experiences into everything he does.
His passion for refined experiences extends beyond words — whether interviewing the General Manager of the Grand Hotel du Lac in Vevey or indulging in the elegance of a suite at Villars Palace, he immerses himself in the essence of true luxury. As he often says, “Life’s too short for bad pasta, boring conversations, and untailored suits.” We couldn’t agree more!
PATRICIA BRÖHM
As the former editor-in-chief of the German Gault&Millau restaurant guide, Patricia Bröhm’s passion lies in the world of gastronomy and all things culinary. Since her student days at the University of Geneva, she has had a soft spot for Lake Geneva and its shores, adorned with historic grand hotels and top restaurants. Today, she lives in Munich and is a regular contributor to Der Feinschmecker, Süddeutsche Zeitung, Traveller’s World and other publications in Germany and Switzerland.
a graduate cultural scientist and self-confessed gourmet, has his roots in Germany’s fine dining stronghold of Baden close to the French and Swiss Border. After working for many years as a critic for a major German gastro guide, he has now been earning his living as a worldly globetrotter for more than 15 years, always in search of the ultimate taste experience, but also unique travel destinations. His particular love, however, is for fine and well-matured sparkling wines.
ALEXANDER KÜHN
is a passionate food journalist, amateur chef and author of various cookery books. Since this year, he has been writing where the greatest culinary expertise in the country is at home: at Gault&Millau Switzerland.
Excellence as heritage - innovation as our horizon
At Swiss Deluxe Hotels, our mission is simple yet essential: to embody the very best of Swiss hospitality. A discreet luxury, deeply rooted in the precision, reliability, and pursuit of quality for which Switzerland is renowned. This Swissness – grounded in rigor, refinement, and authenticity – lies at the heart of each of our properties, whether nestled high in the Alps or woven into the vibrant fabric of our cities.
As we look to 2025 and beyond, with travellers’ expectations continually evolving, this Swiss identity feels more relevant than ever. Today’s guests seek meaningful experiences, places that tell a story, and a way of life defined not just by excellence, but by genuine care. Swiss Deluxe Hotels is committed to offering more than a stay – we offer immersion into the very best of Switzerland, in all its beauty, warmth, and timeless elegance.
Summer is the perfect season to rediscover this richness. In this edition of H Magazine, we shine a light on the central role of gastronomy in our philosophy. Beyond comfort and elegance, it is often
Nathalie Seiler-Hayez Managing Director
Michael Smithuis Chairman Swiss Deluxe Hotels
around the table that the most lasting memories are made. Our chefs reinterpret local ingredients with creativity and care, crafting culinary experiences that reveal the soul of each region.
Join us for a gourmet journey along the shores of Lake Geneva – through Geneva, Lausanne, and Vevey – where lakeside views, exceptional vineyards, and culinary talent come together. You’ll also find refined culinary stops in Zurich, the Bündner Herrschaft, Gstaad, and Vitznau – destinations where cuisine is an expression of culture, terroir, and craftsmanship.
Our Alpine retreats invite calm and reconnection, while our urban sanctuaries celebrate cosmopolitan energy and contemporary Swiss culture. Each destination reflects our core promise: a commitment to sustainable luxury, respectful of nature and rooted in local communities.
Through this publication, we invite you to experience Switzerland at its most inspiring –through its landscapes, its traditions, its cuisine, and most of all, through the heartfelt welcome of the people who bring Swiss Deluxe Hotels to life.
Welcome to a summer of Swiss elegance and sensory discovery.
Nathalie and Michael
No murder on a Luxurious train
Nespresso sets the stage for an enigmatic start of the year with global brand ambassador George Clooney, who returns to screens as ‘Detective George’. Joining the US actor are Eva Longoria, Camille Cottin and Kim Go Eun in a mystery-inspired 60-second advert.
The light-hearted yet suspenseful film transports viewers aboard a fictive luxurious train, where a captivating mystery takes place. A glamorous heiress, portrayed by Camille Cottin, reports a puzzling theft – not of her diamonds or pearls, but of her precious Nespresso coffee capsules. Thankfully, Detective George is on hand to investigate, uncovering clues and a suspicious cast of characters which ultimately lead him to the train’s kitchen. As the tension builds, the question on everyone’s mind is: who is behind the heist? Could it be the Chef, played by Eva Longoria? Or the SousChef, played by Kim Go Eun?
Speaking behind the scenes while shooting the film, lead actor George Clooney said: ‘Shooting with Nespresso is always a great time, and this particular campaign was unbelievably fun because of the script and the cast. This was my first time working with my longtime friend Eva, who made the perfect culinary duo with Kim trying to deceive me. They both brought such a vibrant energy to set and worked so seamlessly together. It was also wonderful to be reunited with Camille. She always brings a touch of sophistication, which was perfect for this role.’
Through playful twists and turns, the advert invites audiences to solve the mystery alongside ‘Detective George’, blending humour, charm and sophistication – the result is a playful ‘whodunit’ set against an elegant backdrop. Showing on YouTube and Instagram. nespresso.com
Romanée-Conti by the glass
WORDS PATRICIA BRÖHM
When Michael Häni was offered the chance to establish the wine cellar for the Öschberghof hotel from scratch, his first question was about the budget. The answer: ‘The sky’s the limit.’ The Kreuzlingen native knew he had found the job of a lifetime. ‘Many guests come to us because of the wine list,’ he says today. He offers 2,500 wines in the two-star Ösch Noir restaurant alone, many of which are absolutely top-end: ‘There isn’t a single wine on the menu that I don’t know.’ If you ask Häni what his three favourite wine regions are, the answer is: ‘Burgundy, Burgundy, and Burgundy.’ He sometimes serves rarities like Domaine Romanée-Conti by the glass. Last year, the figure was 220 bottles in total. He offers two wine pairings to accompany the menu at Ösch Noir: Altes Handwerk (old craft) focuses on the fashionable natural wine scene, while Grand Cru features fine and rare wines such as the 2014 Chambertin Grand Cru from Armand Rousseau or the 2012 Château Mouton-Rothschild from Bordeaux. In total, there are 3,000 labels in the luxury resort’s cellar, and Häni curates a separate menu for each of the four restaurants: sometimes purely Italian to go with brick-oven pizza in the Hexenweiher restaurant, sometimes with a focus on Germany and Austria for the Alpine hut-styled event location.
Häni, who grew up on a farm, discovered his love of wine at hotel management school in Lucerne. He deepened his knowledge over ten years at the Baur au Lac in Zurich, where he also learned French. He has the Öschberghof’s position as part of the Aldi empire to thank for his access to the whole world of wine when he shops for his wine cellar. The Albrecht family laid the foundation stone for today’s top-end resort in the countryside near Donaueschingen, at the foothills of the Black Forest, back in 1976. Schaffhausen is just 30 minutes away by car. ‘Forty percent of our guests come from Switzerland,’ says General Manager Michael Artner. ‘In the summer months, it’s even up to 70%.’ They appreciate the fairly priced wine list, although there are only a few Swiss winegrowers on it, most notably Gantenbein, Besson-Strasser, and Donatsch. Häni prefers to share discoveries with his fellow countrymen that are rare in Switzerland, such as Pinots from California’s Sonoma Coast or the extremely hard-to-get wines of the cult German winemaker Hans Erich Dausch, who cultivates just one hectare of land in the Palatinate region: ‘I’ve never drunk a better Pinot from Germany,’ he says.
Franciacorta A sparkling alternative to champagne
It doesn’t always have to be Champagne. Italy’s Franciacorta region, nestled in the rolling hills of Lombardy, is quietly establishing itself as a premier destination for world-class sparkling wine. Elegant, complex, and crafted with care, Franciacorta offers a compelling alternative to its French counterpart –at a more approachable price.
WORDS PETER KELLER
Since 1995, the name Franciacorta has been reserved exclusively for sparkling wines made under strict DOCG regulations, using the traditional method of second fermentation in the bottle. This meticulous approach – the same used in Champagne – ensures depth, finesse, and authenticity in every bottle. Today, over 120 wineries produce Franciacorta across approximately 800 hectares of vineyard, making it one of Italy’s most exciting regions for méthode traditionnelle wines.
Chardonnay and Pinot Nero dominate the vineyards, bringing structure and freshness. Pinot Bianco is used more sparingly, while the native Erbamat grape is gaining ground, helping to express a distinctive local character. From these foundations, winemakers craft a wide range of styles – from bone-dry Extra Brut to the region’s signature Satèn, a silky, lower-pressure cuvée with elegant mousse. Rosé Franciacorta, often made with a high proportion of Pinot Nero, pairs beautifully with dishes like risotto, lamb, or grilled beef.
Dosage and lees ageing play a key role in defining a Franciacorta’s style. Wines with little to no added sugar are crisp and pure, while extended ageing on the lees adds layers of complexity and texture. Though most Franciacorta is ready to drink upon release, many bottles – especially vintages and long-aged cuvées – reward cellaring. Some can develop beautifully over five to ten years.
For decades, Franciacorta remained in the shadow of Italy’s more widely known sparkling wine, Prosecco. But where Prosecco is bright and fruit-forward, Franciacorta aims higher – with greater depth, structure, and ageability. Recognition is growing steadily, and top bottles are now found on the wine lists of Michelin-starred restaurants and five-star hotels around the world. The quality is outstanding – and the value, still remarkably fair.
Beyond the wine, Franciacorta is a region rich in charm and culture. Scenic walking trails wind past ancient abbeys, medieval castles, and the serene beauty of Lake Iseo. Each summer and autumn, the Onde Musicali festival fills the landscape with live classical music. Culinary delights abound – from rustic trattorias to refined dining – and few pleasures are greater than enjoying a local dish with a chilled glass of Franciacorta in hand.
In every sense, Franciacorta is a sparkling revelation –and a journey worth taking.
ʻWe don’t just sell offers — we create moments that stay with you.ʼ
Pascal Meyer, Founder & CEO
Where Swiss luxury meets limited editions
In the world of luxury, curated experiences matter more than ever – and QoQa.ch delivers exactly that. Founded in 2005 by Pascal Meyer, the platform has evolved from a one-deal-a-day website into a dynamic hub of discovery. Today, it connects over 1 million users across Switzerland with high-end, limited-time offers, from stays in iconic hotels and gourmet dining to one-of-akind travel moments and rare lifestyle goods.
What sets QoQa apart? A blend of premium partnerships, digital ease, and human warmth. Each offer is carefully selected by in-house experts who put their name – and reputation – behind it. Whether it’s a Michelin-starred tasting menu, a night at a small luxury hotel, or a bespoke wine experience, every deal is infused with storytelling, transparency, and that rare sense of insider access.
At its core, QoQa is a community-driven brand. Its members aren’t just shoppers – they’re co-creators. Together, they’ve bought a Picasso, opened a microbrewery (Qrew), launched a restaurant (Stamm), and even set a raclette world record with nearly 5,000 participants. The platform’s lively forums, real-time support, and in-person events create a continuous feedback loop – one that enhances quality and builds trust.
QoQa’s commitment to Swiss values, from regional diversity and sustainability to local craftsmanship, is reflected in everything it does. At its Lausanne HQ, top chefs regularly host pop-up dinners, while in the German-speaking regions, landmark venues like Gasthaus Gupf are brought to life exclusively for the QoQa community.
With over 177,000 experiences sold annually and the partnership with Swiss Deluxe Hotels, QoQa.ch proves that digital platforms can be both refined and personal. It’s not just about what you buy – it’s about what you experience.
Delicate interior design
A return to nature and thoughtful craftsmanship in hotels and resorts
WORDS OTTAVIO DI CHIO, ART DIRECTOR & PARTNER OF ICONIA GROUP
Nature-inspired design and delicate touches, like the intricate weave of a rug or the fine craftsmanship of a decorative piece, set the tone in luxury hospitality, and upscale spaces, creating environments that feel calm, intentional, and deeply comforting.
In today’s most exclusive hotels and resorts, interiors are more and more defined by raw textures, organic materials, and calming colour palettes drawn from the earth: think stone walls, reclaimed wood, linen fabrics, and hues of moss green, clay, and sand.
Lobbies transform into tranquil sanctuaries with ultra-large stone slabs, indoor gardens and cascading water features.
Spa areas are wrapped in natural light and softened by earthy tones. Even guest rooms reflect a grounded elegance, incorporating handmade woodcrafts, woven textiles, and nature-based scent experiences. These design choices do more than just please the eye – they evoke a sense of balance, mindfulness, and quiet luxury.
ʻDelicacy in design is about refinement, thoughtfulness, and balance. It’s the soft curve of a chair, the whisper of a light fabric, the subtle texture of a wall, or the gentle glow of well-placed lighting.ʼ
This movement towards delicacy and nature isn’t just aesthetic – it’s coming from a specific demand of authenticity. In a fast-paced world, travellers and guests seek experiences that feel rooted and restorative. Luxury spaces that embrace nature’s rhythms, textures, and simplicity respond to this need with elegance and empathy. Ultimately, delicate design and nature-inspired interiors are redefining what luxury means today. It’s no longer just about extravagance – it’s about creating meaningful, immersive environments where beauty is found in the subtle and serenity is woven into every detail. iconiagroup.com
As the exclusive technology partner of Auto
smARTec provides all event technology across the exhibition halls, including on the Media Stage, where 20 new vehicles are presented to the press.
Zürich,
Precision, Presence and the Quiet Power of Expertise
There are moments when technology fades into the background — and all that remains is atmosphere. A sense of flow, light, sound, and clarity that simply feels right. Behind such moments is often a team like smARTec: quiet experts in event technology who understand that perfection doesn’t need to be loud.
Founded in 1998, smARTec Veranstaltungstechnik AG has grown from a small, passionate enterprise into one of Switzerland’s leading providers of mobile event technology. With 100 employees and over 2,000 events realised each year, the company brings together technical expertise, thoughtful planning, and a strong human focus.
Their portfolio spans private exclusive events, corporate events and public gatherings also major exhibitions — yet smARTec’s approach remains personal. The team combines high-end equipment with an intuitive sense for context, timing, and the discreet interplay of light, sound, and image.
Sustainability is embedded into the company’s DNA. In addition to ISO certifications for quality and environmental management, smARTec invests in electromobility – including electric trucks and vans. Its new "Digital Experience" division explores hybrid formats, spatial digitalisation, and the intelligent tracking of audience flows.
And while many companies talk about growth, smARTec speaks of values. Its development is guided not by numbers, but by relationships — shaped by trust, shared vision, and mutual respect. It is this mindset that also defines the company’s new partnership with the Swiss Deluxe Hotels: a meeting of professionals who value detail, authenticity, and the subtle craft of creating lasting impressions. smARTec.com
With a clear conscience
The new face of lobster
Lobster has long been a symbol of fine dining and indulgence – but there’s more to this coveted delicacy than exquisite flavour. Today’s consumers, especially in Switzerland, are placing increasing value on where their food comes from, how it’s sourced, and the impact it has on people and the planet. Together with our Official Partner Bianchi, we take a closer look at what defines a responsible lobster supply chain – and what the future of sustainable fishing may hold.
Surprisingly, lobster wasn’t always a luxury item. In 19th-century North America, it was considered food for the poor, often served to prisoners and domestic workers. Only with improvements in transport and preservation did the crustacean make its way into the world of gourmet cuisine. Today, lobster is prized not only for its flavour, but also for the craftsmanship and responsibility behind it.
A high-quality lobster can be recognised by several key traits: when alive, it should react to touch, raise its claws, and emit a clean, ocean-fresh scent. Its shell must be smooth, intact, and free of discolouration, while the meat should be firm, juicy, and elastic — never rubbery or bitter. Preparing lobster requires a delicate touch, particularly when poaching or serving it raw as carpaccio, where the integrity of the meat is essential to highlight its natural elegance.
While live lobsters continue to set the standard for freshness, frozen alternatives are increasingly gaining ground. Properly processed and stored, frozen lobster can match the flavour and texture of live specimens, with the added benefits of consistency and a reduced environmental impact. Less waste, simpler logistics, and a lower carbon footprint make frozen lobster an appealing option for modern kitchens.
Innovations such as GPS-monitored traps and blockchain-based tracking are making lobster fishing more transparent and traceable than ever before. Alongside this, fair working conditions and clearly documented supply chains are
becoming the norm, reflecting a broader shift toward socially and environmentally responsible practices. These efforts support smarter fishing methods, reduced pressure on marine ecosystems, and a more sustainable industry overall.
The lobster’s origin also plays an important role. Lobsters from the North-East Atlantic are especially valued for their firm texture, deep-blue shells, and slightly sweet, refined flavour. They are rarer and often more expensive, making them a favourite among high-end chefs. By contrast, American lobsters from Maine or Canada have a milder taste and softer consistency and are more commonly used in wholesale or casual dining. Their transport differs as well: American lobsters typically arrive in Switzerland by air, while European ones are often delivered over land, resulting in a lower environmental footprint.
Ultimately, sustainability begins at the point of catch. Traditional lobster pots – or traps – are seen as the most selective and humane fishing method, allowing smaller lobsters and egg-bearing females to be released back into the sea. In many regions, these females are even marked and protected by law. Certifications like the Marine Stewardship Council (MSC) provide additional reassurance, guaranteeing responsible fishery management, environmentally sound practices, and full traceability. Lobsters without clear origin or from poorly regulated sources, however, should be approached with caution. bianchi.ch
Savouring the best
A grand wine lovers’ tour
WORDS ALEX KÜHN
WOULD YOU LIKE TO TRY KING CRAB ROSSINI, CHAWANMUSHI WITH CALF’S HEAD OR CHAR WITH BURNT CREAM AND FIR OIL? IF SO, FOLLOW US ON OUR CULINARY JOURNEY!
What’s the best way to start the day? That’s right, with a glass of champagne! Especially when you are a guest at the Baur au Lac hotel in Zurich and have arranged to meet Marc Almert for a morning chat. Awarded the title of the World’s Best Sommelier in 2019, he has been the Managing Director of Baur au Lac Vins since January, knows the hotel, the city and the region inside out after eight years with the traditional hotel and is happy to share his knowledge. ‘At Baur’s, the brasserie, you should definitely try the Wiener Schnitzel and the Zürcher Geschnetzeltes with rösti, and at Marguita, you should try the sea bass in a salt dough and king crab rossini,’ he says.
Now, all he needs to do is tell us the right drinks to go with this delicious food. ‘The wine list at Marguita is Mediterranean-influenced, so a rosé with the rossini is an obvious choice. Matured champagne with a certain creaminess also goes perfectly with this opulent dish,’ explains Almert. His perfect match for the sea bass is an insider tip from the southern Burgundy region: Les Longues Terres from Domaine Couturier. ‘The old vines give this wine, which has impressive balance and minerality on the nose and palate, the strength to hold its own with the sea bass, while the invigorating acidity complements the salty flavours.’ The expert recommends Grüner Veltliner from a single vineyard to go with the schnitzel and a local Pinot Noir, for example from Erich Meier in Uetikon on Lake Zurich, to go with the Geschnetzeltes. ‘If you come to Switzerland, you have to try the Pinots. They are hard to find abroad, because we know how good they are here.’
And where does Marc Almert like to go when he leaves the hotel walls? ‘Kronenhalle is a classic. The service there still does a lot at the table with the guests, which I really like. However, I also love Lotti at Werdmühleplatz, not least because of the fantastic selection of mature Swiss wines,’ he replies. Other favourites on his list include the casual, modern Silex, whose Head Chef George Tomlin used to work at the Clove Club in London, and Lumière with its classic French cuisine and beautiful summer terrace. If Almert fancies a fine dining experience, he eats at Stefan Heilemann’s Widder Restaurant (‘You won’t find a better combination of European haute cuisine and Thai flavours anywhere’) or at Heiko Nieder’s The Restaurant in the Dolder Grand high above the city (‘Always an exciting experience’).
PLATES THAT ARE SO BEAUTIFUL THAT YOU FORGET THE MARVELLOUS VIEW
The view of Lake Lucerne and the mountains from the Park Hotel Vitznau is almost surreal. Despite this, time and again guests can be observed here just staring mesmerised at their plates. This is particularly the case in the Focus Atelier, with its two Michelin stars and 18 Gault&Millau points, where Patrick Mahler provides an almost poetic style of cuisine that combines culinary innovation, harmonious flavours and sophisticated aesthetics. Mahler’s signature dish is the beef tartare with duck liver ice cream and beetroot, but his speciality is fish and seafood with sauces, which you just can’t get enough of. The chef sometimes adds calf’s head, which is scorned in other leading kitchens, into a chawanmushi with scallops. A typical feature of Focus Atelier is that the chefs also come to the tables and present their dishes themselves. ‘This is the best way of communicating the emotion in the dishes,’ Mahler is convinced.
On the other side of the hotel palace’s private lakeside lawn, guests can enjoy excellent grilled dishes and spectacular seafood towers, which Swiss cooking legend Anton Mosimann also waxes lyrical about. The fantastic wine cellar – which has a total value of 26 million francs and contains 35,000 items and 4,500 positions – ensures that it is possible to offer even a 1970 Pétrus by the glass.
Right side | Tradition since 1844: the Hotel Baur au Lac, which has its own wine shop, is just a stone’s throw from Lake Zurich.
Left | With 18 Gault&Millau points and two Michelin stars, Patrick Mahler of Focus Atelier stands at the forefront of Central Switzerland’s culinary scene. His inventive yet precise cuisine has earned him a reputation as one of the region’s most exceptional talents.
Below | Beneath the Park Hotel Vitznau lies a treasure trove for oenophiles: a wine cellar valued at an estimated 26 million Swiss francs, widely regarded as one of the most prestigious in the world.
A RESTAURANT GARDEN WITH 600 DIFFERENT PLANTS
Rising majestically behind Vitznau is the Rigi, the king of the mountains in the Central Swiss Alps. Although the peak of the massif is only 1797 metres above sea level, it offers a unique panoramic view that enchanted both Goethe and Tolstoy. The Rigi is also worth a culinary excursion. The Regina Montium restaurant in the Kräuterhotel Edelweiss celebrates natural cuisine reflecting the Michelin star it has been awarded and has a garden with over 600 different plants. Head Chef Benedikt Voss utilises these in combination with fish and meat from the region. ‘My dishes reflect the diversity of nature, are shaped by its beauty in form and colour, and are inspired by the landscape of Mount Rigi,’ he explains.
If you don’t get on the Rigi Railway in Vitznau, but instead board the Motorschiff Bürgenstock Katamaran, the half-hour journey takes you to the valley station of the Bürgenstock Funicular on the opposite shore of the lake. Switzerland’s first electric funicular railway, which made its maiden voyage in 1888, takes passengers from 434 to 874 metres above sea level in six in 6 minutes. The Bürgenstock Resort has its own access to the railway and has been attracting guests from all over the world for over 150 years, not least because of the breathtaking view. Its most famous visitors include Audrey Hepburn, Sophia Loren, Charlie Chaplin and Sean Connery. The centrepiece of the new part of the resort, which opened in 2017, is the 10,000 m² Alpine Spa with five pools and various saunas. In the infinity pool, you feel as if you could swim out into the sky, while the Hollywood Pool was one of the locations the film crew used to hang out at while shooting the classic James Bond film Goldfinger in the sixties.
REPURPOSED INGREDIENTS, A MASTER CHEF, AND A LIVING TENNIS LEGEND
In Gstaad, The Alpina Gstaad showcases how luxury and sustainability can seamlessly go together. Executive Chef Martin Göschel continually seeks innovative ways to implement his low-waste philosophy deliciously. Wilted lettuce becomes pesto, and stale bread is transformed into pasta. In his namesake gourmet restaurant, all proteins are
Left | A tribute to culinary legends: the Brasserie Ritzcoffier, named in honour of César Ritz and Auguste Escoffier, pays homage to the golden age of gastronomy, reviving the timeless art of classic cuisine with contemporary finesse.
sourced from Switzerland, with quail from Gstaad and shrimp from the Lake Constance region. Göschel frequently updates his menu based on seasonality and availability from his closest producers, ensuring guests experience something new with each visit. Additionally, the hotel has its own bees, whose honey is a key ingredient in Göschel’s cuisine. His nature-inspired culinary creations have earned a Michelin star and 18 Gault&Millau points.
Next door, in the vibrant Megu (16 points), Head Chef and sushi master Tsutomu Kugota takes guests to Japan. Signature dishes include crispy fried green asparagus with roasted rice crackers and lemon, and silver cod with miso. The inspiring menu is complemented by one of Switzerland’s largest sake collections and an exquisite selection of Japanese whiskies. The newest addition to The Alpina Gstaad is Monti. The restaurant focuses on sharing-style dining and chef Martin Göschel offers a selection of convivial, vibrant dishes. Just weeks after its opening, the restaurant was awarded 15 Gault&Millau points.
In the village’s fairytale castle, the Gstaad Palace, there are two kings in addition to the guests: hotelier Andrea Scherz, who runs the hotel in an extremely friendly manner, and Executive Chef Franz Faeh. Faeh, a native of Gstaad, has mastered almost every culinary style. His Thai dishes are particularly delicious, for example the spicy papaya salad with scampi and a tom kha foam. And it comes as no surprise, as the king of chefs in Gstaad has also cooked for the royal family in Thailand. The flair of the Palace is unbeatable. The house is packed full of history, was used as a hiding place for some of Switzerland’s gold reserves during the Second World War and was the backdrop for one of the Pink Panther films in 1975. Owner and Director Andrea Scherz, a young boy at the time, was allowed to sit on Peter Sellers’ shoulders during filming.
When it’s hot outside, hotel guests and locals are drawn to the PISCINE, the outdoor pool at the Gstaad Palace. It has been bringing a touch of the Côte d’Azur to the Saanenland region since 1928.
Above | The terrace to end all terraces: perched at the historic Palace Hotel within the Bürgenstock Resort, this iconic spot offers guests sweeping, unforgettable views over Lake Lucerne – where nature and elegance meet in perfect harmony.
The sporting highlight in Gstaad's annual calendar is the EFG Swiss Open Gstaad, which is held in the Roy Emerson Arena, an arena full of atmosphere and magic with four steep spectator stands that are rebuilt every year. In 2025, the Wimbledon of the Alps celebrates its 110th anniversary. No other tournaments in Switzerland have as much tradition and are traditionally played on clay, which promises spectacular, long rallies. Tennis legend Emerson – who won twelve majors as well as winning five times in Gstaad – continues to take his place among the 4,500 spectators and spends at least seven weeks every year at the Palace, where he shares his vast knowledge with tennis enthusiasts as part of his legendary camp.
There are two brand new padel courts in the gardens of the Hotel Le Grand Bellevue, where anyone interested in this spectacular trendy sport can try it out for themselves or enjoy a session with a professional padel coach. Head Chef Francesco De Bartolomeis serves the best pasta far and wide at the 16-point restaurant Leonard’s, including Cappelletti with turkey, Raviolone alla Parmigiana, and Bottoni with cream cheese, hazelnut butter and sage. The restaurant is reminiscent of the restaurant in Wes Anderson’s Grand Budapest Hotel , much like the entire building in fact. There is even a 20-seat cinema that can be hired for private film screenings.
BAD RAGAZ: SIX MICHELIN STARS, 76 GAULT&MILLAU POINTS AND A WINE PARADISE ON THE DOORSTEP
The Grand Resort Bad Ragaz is the number one foodie destination between Zurich, Chur and St. Gallen – and the hotel with the most Michelin stars (six), a green Michelin star for sustainability and Gault&Millau points (76) in all of Europe. Sven Wassmer Memories (three Michelin stars, one green Michelin star for sustainability and 18 Gault&Millau points), where the chef serves pared-down Swiss Alpine cuisine that is close to perfection, is world class. A dish that is emblematic of Wassmer’s philosophy is the smoked char with burnt cream and fir oil. Wassmer’s wife Amanda, a profound wine connoisseur and virtuoso of non-alcoholic pairings, takes care of the drinks. The best seats in Sven Wassmer Memories are at the bar, which has a view of the open kitchen, as does the entire restaurant. Fans of bold, modern sharing dishes will love Joël Ellenberger at IGNIV by Andreas Caminada (two Michelin stars and 17 Gault&Millau points: see chef’s profile on page 78), while purists who want light, uncomplicated yet top-quality food will love Verve by Sven (one Michelin star and 15 Gault&Millau points).
Above | Blue Dream Destination: hotel guests and locals come together by the generous pool at the Gstaad Palace.
Left | He fulfils every wish: Culinary Director Franz Faeh is the master of the Palace’s seven restaurants.
Padel with a view: The Grand Bellevue is setting a new standard for Alpine wellness by introducing padel – a fastpaced, sociable sport that’s gaining popularity worldwide – to the refined setting of Gstaad. Nestled amidst snow-capped peaks and lush mountain landscapes, the hotel’s custom-built padel court offers guests a unique way to stay active while immersed in nature.
Whether you’re a dedicated athlete or simply looking to try something new, the court is ideal for both play and relaxation — seamlessly blending sport, leisure, and luxury in one of Switzerland’s most elegant resorts.
| Local flavours: from barley soup to veal liver, the Zollstube offers everything that defines Switzerland’s culinary heritage.
Right | ‘Food should spark emotion and conversation,’ says Joël Ellenberger. ‘That’s the magic of sharing, it brings people closer.’ At just 30 years old, the executive chef at IGNIV Bad Ragaz has already earned two Michelin stars — testament to his exceptional talent, vision, and quietly confident leadership in the kitchen.
Executive Chef Nadine WächterMoreno oversees the Swiss Zollstube (88 Falstaff points), the Thai Namun and the Italian Olives d’Or (altogether 26 Gault&Millau points), apart from banqueting and room service. After spending almost 20 years in the US and Asia, she is delighted that home-style Swiss cooking is once again part of the menu she offers. ‘Dishes such as Grisons barley soup, sliced veal liver and apple pie with custard mean home to me,’ she says. And where better to enjoy these specialities than in the Zollstube, which dates back to the 18th century and features a tiled stove and atmospheric panelling? As a
Lucerne native, it was a matter of honour for Nadine Wächter-Moreno to put Luzerner Chügelipastete – sausage meat balls served with a cream sauce in a puff pastry pie – on the menu, refined with slightly tart pieces of apple. ‘When something is straightforward and carefully prepared, guests enjoy it,’ emphasises the Grand Resort Bad Ragaz culinary mastermind. ‘We are already in a fantastic position when it comes to fine dining. I ate at Sven Wassmer’s restaurant and was massively impressed, and Joël Ellenberger always holds out spoons of food for me to try when I visit him in the kitchen. He’s a huge talent!’
Left
BÜNDNER HERRSCHAFT – DOZENS OF TOP WINE PRODUCERS
From Grand Resort Bad Ragaz one can see the vineyards of one of the most exciting wine-growing regions in Switzerland, the Bündner Herrschaft. In addition to the world-famous Gantenbein estate in Fläsch as well as Donatsch and Studach in Malans, the wine region has at least a dozen other top producers to offer. The Wegelin wine-growing estate, also located in Malans, covers the entire spectrum from the fresh Vin Viv line to outstanding single-vineyard wines and has one of the most beautiful terraces in the region. At Franzisca and Christian Obrecht’s place in Jenins, wine lovers can marvel at the pioneering architecture of the new cellar over a glass of Brut Rosé, a salmon-coloured sparkling wine made from Pinot Noir grapes according to the traditional method.
At the Adank winery in Fläsch, which produces Pinot Noir, Chardonnay and Blanc de Noir sparkling wines of the very highest quality, you should definitely book a cellar tour with Patrick Adank. The son of patron Hansruedi Adank is one of the greatest talents in the Swiss wine industry. Being driven around by a winemaker of his calibre is something that is almost impossible in many other countries. However, there is one rule that applies throughout the Bündner Herrschaft: tastings and guided tours are by appointment only! The
Lipp winery in Maienfeld also has an excellent distillery. Carina Lipp-Kunz is responsible for the wine, while her husband Reto takes care of the highproof spirits such as Marc, Vieille Prune, quince brandy and absinthe. He has captured the scent of the Grisons mountain meadows in his Heugeist – a spirit made from hay. Gourmets are well catered for in the Herrschaft at the Alter Torkel in Jenins (14 Gault&Millau points; see the report on page 42), the Weiss Kreuz (13 points) and the Ochsen in Malans (down-to-earth cuisine, mature wines from owner Martin Donatsch at very fair prices!) as well as the Adler in Fläsch (15 Gault&Millau points). An insider’s tip for sunny days is the Grotto Fläscher Bad in the middle of the vineyards.
Every summer, the legendary Gault&Millau Garden Party is held by the pool at the Grand Resort Bad Ragaz.
Fine wining
WORDS CLAUDIO DEL PRINCIPE
When the best chefs, restaurateurs and sommeliers in the country rave about a place, it can only mean one thing: that everything – from the food, service and wine to the view and the vibes – is just right there.
Even the journey to get there is impressive – past a sea of vines in the great little wine region that is the Bünder Herrschaft. In the 17th century, the winegrowers of Jenins built a communal winery with a beam press. Over time it became a tavern, which underwent a bold conversion in 2016. The new building stands out strikingly today and is an icon in the breathtakingly beautiful landscape. Inside, the imposing old beam press still stands and the cosy dining room radiates comforting charm with its antique wood and vintage furniture.
The outdoor seating is also uniquely tempting – be it on the terrace under awnings, in the romantic pergola or on the rustic wooden benches directly next to the vines in the vineyard. You want to sit there endlessly and enjoy the light and airy atmosphere.
After honing his craft as a sommelier under the guidance of culinary icon Andreas Caminada at the three-star Schloss Schauenstein, Oliver Friedrich is now shaping his own path at Alter Torkel, blending precision, passion, and a distinctive vision of hospitality.
‘We call it fine wining,’ explains leaseholder Oliver Friedrich. ‘The menu is developed based on the wines. This means that guests can first choose a flavour from the 21 wines that we select and serve by the glass, and then what our head chef David Esser recommends to go with them.’
The dishes are contemporary, meticulously cooked, seasonal, regional and above all extremely tasty! Highlights include beef tartare with kimchi, beetroot with Roquefort and spruce, lobster in a brioche sandwich, braised beef ravioli and pork ribs with smoked rösti. ‘We take our idea to the extreme with our wine-tasting menu. The guest chooses between one and six glasses of our current favourite wines and we serve the matching dishes.’
Julia and Oliver Friedrich have been running the Alter Torkel since 2020. The atmosphere is warm, welcoming and extremely relaxed. ‘We are two people who are crazy about wine and we’re living our dream here,’ they admit. Or, as their guests perceive them: two wine lovers! They got to know each other in the restaurant industry. She studied hotel management and was a young restaurateur; he was Gault&Millau Sommelier of the Year 2013 at Schloss Schauenstein by Andreas Caminada.
Their events, such as the Night of the Somms, the Big Summer Party and the Indian Summer Party, are also legendary. So that guests can enjoy their time here to the full, the Alter Torkel also offers ‘care-free’ all-inclusive packages – with a shuttle service to the train station or the partner hotels Hirschen, Rössli and the Swiss Deluxe Hotel Grand Resort Bad Ragaz.
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Below | Awarded 14 Gaul&Millau points, the restaurant is celebrated for its elegant harmony of fine wines and exquisitely crafted dishes.
Above
Nestled among the vineyards, Alter Torkel boasts an unrivalled location.
Sophisticated essentials
CURATED BY KATKA GRIESBACH
AUDEMARS PIGUET COLLECTOR’S ITEM
To mark its 150th anniversary, Audemars Piguet unveils a highly exclusive edition of the Royal Oak Perpetual Calendar, limited to just 150 pieces. The model blends modern materials with traditional watchmaking –featuring an ultra-light titanium case and the Royal Oak’s signature octagonal design. Its standout feature is the transparent sapphire dial, offering a clear view of the intricate perpetual calendar. Subtle displays for day, date, month, and moon phase, along with openworked elements, showcase the technical finesse and craftsmanship behind the piece. A true collector’s item that merges innovation with an iconic design. – audemarspiguet.com
PAOMA PARIS FOREVER YOUNG
An anti-ageing cream that promises to preserve the skin’s natural youthfulness. Its innovative formula combines three types of hyaluronic acid and uses a lamellar structure that perfectly adapts to the skin.
HERMÈS AN ICON
In the style of modern globetrotters, this design eliminates all superfluous details. The functional bag focuses on the essentials for every journey, big or small. Throughout its many transformations, the Haut à Courroies remains faithful to its upright, trapezoidal shape.
– hermes.com
BOTTEGA VENETA EYE-CATCHER
Bottega Veneta’s ‘Sardine’ sunglasses are named for their sleek, sculptural arms. Made in Japan from goldtone metal, this oval-style pair is fitted with dark lenses.
– bottegaveneta.com
DREAME A ROBOT THAT CARES
Dreame's latest robotic lawnmower combines AI-driven intelligence and advanced cutting features for a hands-free, precise and highly efficient mowing experience. Thanks to innovative technology, it navigates effortlessly through gardens of up to 3,000 squaremeters – ch.dreametech.com
IONNYK ART THAT EVOLVES
Electronic ink technology brings images to life with the look of real photo prints. Controlled via smartphone, the device gives access to a curated library by photographers from around the world.
– ionnyk.com/en/reddolphin/
VICTORIA BECKHAM BEAUTY GLITTER AND GOLD
A luxurious golden touch on the skin, with a portable citrus scent that evokes memories of a seaside holiday. This Golden Shimmer Body Oil from the Victoria Beckham Beauty line is available in Switzerland at Bongénie Geneva and Zurich.
– victoriabeckhambeauty.com
SCOTT THIRST FOR ADVENTURE
E-gravel bikes allow you to go beyond your limits and are the ideal companion for long tours. Enjoy nature the way you want to!
– scott-sports.com
BYREDO HEAT WAVE
French designer and light artist Benoit Lalloz’ creation called ‘Infra Luna’ has an innovative heating mechanism, which gently heats up the candle wax to diffuse its beautiful scent around the home.
– byredo.com
TRUDON BATH ROOM LUXURY
The luxurious hand soap, crafted with the savoir-faire of Trudon’s haute perfumery, enchants with a fresh and woody scent, blending essential oils of Italian petitgrain, sage, and organic sandalwood.
– trudon.com
GIRELLO PRECIOUS MASTERPIECE
The finest raw materials adorn these technically sophisticated rotating rings, handcrafted with the expertise of traditional goldsmiths.
– girello.com
ILLULIAN TROPICAL LANDSCAPE
A-COLD-WALL* FASHION IS ART
Samuel Ross, the former assistant to Virgil Abloh, founded the streetwear label A-Cold-Wall* in 2015, which originally began as an art project. The collection is characterised by an innovative approach with unusual cuts and patterns.
– a-cold-wall.com
Designer Paula Cademartori created floral masterpieces for Italian luxury carpet house Illulian, drawing inspiration from geometry, ornamental lines, and blossoming floral motifs.
– illulian.com
LOUIS
VUITTON
SPORTY LUXURY FOR THE BEACH
The Belharra Beach Paddle Set by Louis Vuitton brings style to beach games. The wave-shaped handles are inspired by the legendary Belharra surf spot near SaintJean-de-Luz in the Basque Country.
– eu.louisvuitton.com
A backpack with a sporty design made from re-nylon, which is obtained from recycled plastics from the sea. The Sea Beyond project of the Prada Group, which promotes awareness of sustainability and marine conservation, receives 1% of the proceeds from sales.
– prada.com
WORLD
The new Seamaster Aqua Terra collection in a 30-millimetre case is the perfect watch for women who appreciate timeless elegance and a sense of style.
– omegawatches.com
MONTBLANC ENJOY THE MUSIC
Let your favourite music inspire you with outstanding sound.
MIU MIU SPORT AND FASHION
The Tyre ballerinas combine elegance and sporty functionality and are made of technical fabric and suede leather. The dynamic rubber sole, which is flexible and scuff-proof, recalls the pattern on tires.
– miumiu.com
There’s something in the air, and I can’t quite put my finger on it. This close to Italy, it might be the Italian ‘dolce vita’ I’m sensing. All I know is that this feeling of pure contentment has everything to do with the old-world luxury I’m enjoying at the Splendide Royal Lugano.
SUNNY SKIES AHEAD
WORDS STEFFI HIDBER
Top | An indoor pool with chandelier lighting? Yes, your majesty!
It’s one thing typing in ‘Paradiso’ to your car’s navigation system while still fighting the traffic in cold, rainy Zurich, but arriving two hours later and agreeing wholeheartedly with whoever named this piece of lakeside bliss on the shores of Lake Lugano is another thing entirely. Every Swiss person’s favourite magic trick has not failed to please – the magic portal being the San Gottardo tunnel without traffic, and the thrilled audience being myself, and my good friend Elise from (even rainier) Paris.
I promised her a little slice of Italianità, with a Swiss twist, and she’s already been rendered speechless by the huge, spacious room we’ve been offered for our quick spa getaway. Our unobstructed view of the deep, dark green waters of Lake Lugano couldn’t be prettier, and the room’s classically elegant décor makes us suddenly wish we’d packed a ballgown or two to match the gold leaf, velvet and satin in rich jewel tones that can be found throughout the historic hotel. And it is precisely this lush, unapologetic old-world flair that makes the Splendide so magical.
Below | A lovely urban hideaway with plenty of natural touches.
Not in ballgowns, but instead in plush hotel bathrobes, Elise and I make our way over to the Splendide Lifestyle Spa. Opened in 2019, this luxurious haven marks a sharp departure from the pizzazz of the main building, offering a clean and modern take on modern wellness. Admittedly, the spa area itself is not huge, but it’s incredibly well thought out, with an inviting indoor pool that is especially tempting in the early evening hours. Laid out on two floors with lots of glass, greenery and light, the Splendide’s spa invites both hotel guests and members to relax and recharge. The spa team greets us with a smile, a hot cup of ginger tea and two serene treatment rooms already set up for 90 minutes of pure pampering. As a beauty editor, I’ve had the pleasure of experiencing Biologique Recherche treatments before, and was looking forward to a facial filled with the ultra-high-performing cleansing rituals and vitamin-enriched exfoliants in the way someone else might go waterskiing or skydiving –braced for some serious action. To my surprise (and to my skin’s utter delight), therapist Federica took one look at my slightly reddened skin and set about treating it with a calming, visibly lifting ritual that left me feeling deeply relaxed and with a wonderful glow.
Later, upon joining my chic Paris friend for an amazing three-course dinner at the La Veranda restaurant with a lakeside view (and an amazing wine list!), I couldn’t help noticing how we were both able to stem our often manic flow of conversation and just melt into our comfy chairs, sipping an after-dinner espresso and simply enjoying the beautiful landscape and lake right in front of us. Unfortunately, our stay was so short that we only had time for a quick morning walk along the Lugano promenade the next morning. But the good news was that we had got up early enough to enjoy the wonderful hotel breakfast with some of the best pancakes ever. A Ticino speciality? I’m guessing not (though there’s certainly no shortage of those!) But the warmth and professionalism of all of the Splendide’s staff ensured that we headed back north feeling we’d just experienced a little slice of dolce vita – with a luxurious Swiss touch. Which is honestly the best way to describe both the magic of Ticino itself, and the Splendide Royal’s wonderfully elegant take on hospitality.
Airy, bright and modern: the new spa reception area.
While beauty lovers worldwide hold a reverent love for Biologique Recherche’s exfoliating Lotion P50, the French beauty brand has so much more to offer! Putting my somewhat sensitive skin into the experienced (and wonderfully gentle) hands of Federica, I was able to enjoy every step of this bespoke facial.
The exact rituals and products used are always tailored to an individual skin’s needs, but the combination of gentle cleansing, a deeply nourishing and refreshing face mask and a lifting facial massage absolutely won me over. A special thanks goes to Federica’s fun little trick of massaging one half of my face first, then letting me see the difference in a hand-held mirror before ‘perfecting’ her artistry. By the way: the Biologique Recherche ‘Crème Contour des yeux et levres biofixine’ I discovered there has become one of my holy grail skincare staples!
CURATED BY STEFFI HIDBER
Organic Skincare
Packed full of rose petal extract and essential oils, the cult classic rose oil by organic beauty pioneer Dr. Hauschka is always a wonderful addition to any skincare routine –and is now available as a limited edition in pink.
DR. HAUSCHKA
ROSE OIL LIMITED EDITION (75 ML) , approx. CHF 30.00
I hate using the world ‘prob lem area’, but I can’t help call ing my neck exactly that! This new, all-natural firming lotion for the neck and chest area arrived just in time for the low-cut sundress season, and smells absolutely delightful.
THE ORGANIC PHARMACY
NECK + CHEST FIRMING LOTION , approx. CHF 55.00
Newly-launched Swiss brand Huut (Swiss German for ‘skin’) offers an impressive range of effective, hypoallergenic skincare essentials. This refreshingly light moisturiser supports the skin’s barrier function while repairing cellular damage.
HUUT SWITZERLAND
REJUVENATING FACE CREAM (50 ML) , approx. CHF 93.00
This luxurious sleep serum proves that choosing natural ingredients doesn’t have to mean skimping on effectiveness! Bio-mimetic growth factors, innovative peptides and mushroom extracts pack a seriously powerful anti-aging punch.
OSKIA MIDNIGHT
ELIXIR (30 ML) , approx. CHF 190.00
If you’re into a minimalistic aesthetic, the sustainable Korean beauty brand Hyeja might be right up your street! Their lightweight brightening serum contains Yuja fruit extract, a Korean citrus fruit bursting with revitalising, glow-boosting Vitamin C.
Natural sunscreens are notoriously difficult to formulate, as the physical UV barrier tends to leave a white cast on the skin. Props to California-based brand Le Prunier for this nearly invisible, easy-to-apply SPF that contains their famous antioxidant-rich plum oil.
exclusive restaurant and not posting a single thing about it on social media: if you truly have it, you don’t flaunt it.
I don’t know when I first felt that tug of insolence when people said things like ‘silence is golden’ or ‘the quieter you become, the more you can hear’. All I know is that any reference to toning it down, I would automatically equate with ‘take up less space, Steffi’. And boy, did I spend decades of my life – both as a child and as an adult – making sure I couldn’t be overlooked! Which may be why I find myself equally fascinated and annoyed by the term ‘quiet luxury’.
Whether it’s Kylie Jenner smiling demurely in a simple pair of jeans and a white shirt while trying not to let the glint off her diamond rings blind her, or the sigh of the preternaturally, world-weary traveller in the security check line, while opening up his properly banged-up aluminium Rimowa suitcase, I can see it everywhere: understatement is the new audacity. And it seems a new generation of luxury-loving professionals are now taking cues from the 70-year-olds they see, quietly enjoying a meal in your favourite city’s most
The quiet luxury rules are pretty easy to follow: large designer labels are considered crass. Bragging about one’s properties, cars or jewellery, ditto. And designer bags are only bearable if they’re vintage and slightly fraying at the edges. When in doubt, tone it down. And style aficionados everywhere – including my recently deceased and much-missed friend Clifford Lilley – bemoan the lack of style and panache in today’s fashion. Of course, there are still plenty of movers and shakers that love to deck themselves out in high-visibility designer gear, but in all honesty, the hotel lobby guessing game has become one of my favourite pastimes (and you’re welcome to join the fun!).
Whenever my job leads my (working-class, Zara-loving) self to a five-star hotel, I love checking out the other guests in the lobby or during breakfast. Is the elderly man in tracksuit trousers and pool sandals a retired millionaire, an eccentric artist-in-residence… or simply someone’s depressed uncle who got lucky in a raffle? And is the blonde woman
wearing Chanel sneakers with the beautifully crafted nose a nanny or an entrepreneur? Judging on style, we’ll never know. It seems there’s no middle ground left between showing off and slumming it. And as frowned-upon as ostentatiously flaunting one’s wealth has become, I also find this shift to extremes incredibly boring, and secretly long for more daytime sequins and champagne and hilarity at noon, just because. Ten years ago, the brash Versace-drenched couple would have annoyed me. And now I find myself admiring their chutzpah. Go ahead and study fashion tips on ‘old money style’: you’re almost certain to do no wrong by toning it down. After all, understatement is politically correct. Understatement is certainly provident. And understatement is also incredibly, heartbreakingly, scream-inducingly boring. So I’ll keep planning to make a poncho out of brightly coloured vintage Hermès scarves, I’ll keep taking up space and I’ll probably be the lady at the bar telling the off-colour joke. At least you’ll remember me, and you’re welcome to join in the laughter, if you dare.
WORDS STEFFI HIDBER
Wild summer at La Réserve
WORDS BEATRICE LESSI
The scene is set: a sleek Ferrari purrs near the entrance of La Réserve Genève Hotel & Spa, its glossy red paint catching the summer sun. A bold L sticker on the windshield suggests a learner driver, but the confident rev of the engine and smooth acceleration tell a different story. The roof retracts, revealing the driver soaking in the Geneva sunshine, shades on, ready to roll. Summer has arrived, and La Réserve is buzzing.
Inside, Jacques Garcia’s design weaves a playful safari vibe, with golden monkeys and wooden elephants bringing an unexpected charm to the refined atmosphere. It’s a hotel where even the décor knows how to have fun.
La Réserve transforms with the seasons, and in summer, it truly comes alive. The star attraction? The motoscafo, a gleaming wooden motorboat straight out of an old-school Bond film. It ferries guests between the hotel’s private dock and Geneva’s city centre, making the usual taxi or tram ride feel utterly mundane. One minute, you’re sipping an espresso on the terrace; the next, you’re gliding across the lake like a 1960s movie star.
WELLNESS… OR APERITIFS?
Before diving into an evening of indulgence, I decide to be virtuous – just for a moment. My aching back demands attention, so I check out the hotel’s wellness offerings. A pre-dinner yoga class seems like a good idea, and soon, I find myself in the stylish gym, stretching away my sins under jellyfish-shaped lamps. The floor-to-ceiling windows frame a lush garden, and for 90 blissful minutes, I convince myself that this is exactly what my body needed.
Emerging lighter and looser, I pass guests lounging with spritzes in hand, laughing under the golden glow of early evening. A little voice inside me questions my life choices – perhaps that should have been my warm-up? But as I roll my shoulders and feel the tension melt away, I know I made the right call.
A SPA THAT RAISES THE BAR
La Réserve's Spa Nescens defies the ordinary. The seamless blend of indoor and outdoor pools invites you to swim under the open sky or within the serene confines of the spa. The health-focused Café Lauren, adorned in soothing pastel
Left | Arches of tranquility — pure bliss awaits.
Right | Morning indulgence, perfectly served.
Below | Lost in the grandeur of art and architecture.
hues, offers a light and informal lunch among soft white chairs and olive trees. Various training rooms bathed in natural light house an impressive array of equipment: a boxing area for those looking to unleash their inner Rocky, stateof-the-art Technogym equipment, and floors marked with patterns for functional exercises and games. Overhead, hanging bars challenge you to elevate your workout – literally. It’s a playground for wellness aficionados, and also a place to both meet and be seen.
A DINNER WORTH
WRITING HOME ABOUT
Dinner at Le Tsé Fung – Switzerland’s only Michelin-starred Chinese restaurant – feels like stepping into a different world. Red velvet interiors, a terrace glowing under soft lanterns, and a crowd that knows its fine dining. At the next table, watch collectors animatedly discuss their latest finds, while elegant couples toast to the night ahead.
Curious about the magic behind the menu, I ask a waiter what makes this place so special. Moments later, I find myself in the kitchen, where Chef Frank Xu orchestrates a kind of delicious ballet. The air is thick with the scent of spices, the clatter of woks, and the quiet intensity of a team working in perfect harmony. Every dish that lands on my
ʻWhere a Ferrari purrs at the entrance and even the décor knows how to have fun.ʼ
table feels like edible art. I mentally bookmark this place for a return visit –next time, with my husband, so I can impress him with my insider knowledge (and, let’s be honest, steal half his meal).
A CHOCOLATE-FUELLED
GENEVA ADVENTURE
No trip to Geneva is complete without diving into its legendary chocolate scene. At Du Rhône Haute Chocolatier, I find myself not just eating chocolate but making it – crafting my own bar from a luscious cascade of melted cocoa, under the guidance of experts. Apparently, this is Winston Churchill’s and Grace Kelly’s favourite chocolate, which makes me
feel slightly more sophisticated about inhaling an indecent amount of pralines.
The next morning, I swap chocolate for a bit of movement and jog to La Jonction, where two rivers – the Rhône and the Arve – collide in a mesmerising display of colour. One is a clear, dazzling turquoise; the other, a milky, sediment-rich beige. It’s nature’s own abstract painting, complete with a soundtrack of rustling leaves and birdsong. Geneva, you really do know how to put on a show.
SERVICE THAT SETS THE STANDARD
Returning to my room, I find it almost transformed. Despite my efforts to keep things tidy, the housekeeping team has elevated it to an art form. Cables are neatly arranged, a cushion for my feet awaits by the bedside, and every surface gleams with perfection. It’s as if they’ve anticipated needs I wasn’t even aware of, delivering a level of service that’s both unobtrusive and impeccable.
THE PERFECT SEND-OFF
On my final evening, I linger on the terrace, watching the motoscafo approach the dock, the lake shimmering in the fading light. The air hums with conversation and soft lounge music, while the whimsical décor – lions and tigers, floating butterflies– reminds me why this place feels so effortlessly cool. La Réserve isn’t just luxury; it’s playfulness wrapped in elegance.
La Réserve Genève isn’t just a hotel –it’s a summer state of mind. And one that, long after you’ve checked out, lingers like the gentle ripple of the lake at dusk.
WE CAN’T AFFORD TO DO WITHOUT THE GOOD AND CREATORS’ PASSION.
LAKE GENEVA PROMENADE
Glide along the water’s edge with breathtaking views of the Jet d’Eau and the distant Alps. The path is flat and smooth, perfect for an energising start to your day.
PARC DE LA GRANGE
Where luxury meets nature. Run beneath towering trees, past Geneva’s largest rose garden , and take in the peaceful green landscapes. A scenic escape right in the heart of the city.
OLD TOWN CHALLENGE
A run through Geneva’s historic core means cobbled streets, hidden alleyways, and a steady climb to the Cathédrale Saint-Pierre. The reward? One of the best panoramic views over the city.
LA JONCTION RUN
Nature’s own masterpiece! This is where the Arve and Rhône rivers meet, their contrasting waters — one a glacier-fed milky turquoise from Mont Blanc, the other a darker, calmer blue – creating a mesmerising natural display. Run along the trails that follow their course, soaking in the raw beauty of this unique convergence.
PARC DES BASTIONS
A grand urban escape with wide paths, towering trees, and impressive statues. Run past the Reformation Wall and through Geneva’s intellectual heart, where history, art, and fitness collide.
LUC CALIFANO
WORDS MICHAEL TULGAY IMAGES ELENA STENESS
‘Califano’ – the name evokes a hidden gem in Italy with cottages near a serene lake, where locals buy fresh tomatoes from market stalls across the street and Vespas weave through narrow alleys. As joyful as this sounds, Califano is not a city or a village, but the charismatic General Manager of the illustrious Grand Hotel Du Lac in Vevey. And much like the imagined charm of his name, he brings an equally captivating presence to his role.
As I waited in the beautifully appointed bar area adjacent to the restaurant La Véranda, Luc arrived – punctual, poised, and smiling like a true gentleman. His first words set the tone for our meeting with a question any interviewer would dream of hearing: ‘Champagne?’ I nodded enthusiastically, delighted to have discovered a kindred spirit of fine bubbles.
‘It’s the symbol and essence of a celebration. An essential part of our hotel experience. People come here to create memories, to celebrate life’s moments. And what’s a celebration without bubbles? They bring joy to the table,’ he adds.
It was my first time at the iconic Grand Hotel du Lac, which this year celebrates its 157th anniversary. After an extensive renovation in 2006, the hotel underwent a transformation under the direction of acclaimed interior designer Pierre-Yves Rochon.
Left | A timeless scene in Vevey: an important item for Califano. His classic red Vespa, embodying the spirit of la dolce vita.
Below | A quiet ritual in a rushed world. Luc Califano understands the power of small moments.
Previously a four-star property, the renovation marked its evolution into a five-star luxury hotel – a shift that Califano saw as an opportunity to redefine its identity. ‘I’m not a designer or an artist – that’s not my role. But what I can influence is the way we welcome people.’
For him, hospitality is about human connection. One of his key changes? Redefining staff attire. He firmly believes that employees shouldn’t have to endure stiff, formal black tuxedos while serving guests during hot summer days on the terrace. Instead, he encourages comfort and individuality in their dress – an approach I personally resonated with, having worked as a waiter during my university days.
Beyond hospitality, Luc Califano has a keen appreciation for understated elegance. When it comes to watches, he prefers fewer commercial brands. ‘For me, it’s not about fashion or function – it’s about emotion. I felt something when I first saw this watch, long before I even knew the brand.’ He pointed to his wrist where I could discover a Montblanc Chronograph.
His philosophy extends to personal style. ‘I don’t dress today as I did ten years ago. Clothes don’t define the person behind them, it’s the individual who gives them meaning. I admire powerful people who dress simply.’
Silent luxury has long found its place in the world of high-end hospitality. A true epicurean at heart, Califano has a passion for rosé wine, which he associates with sunshine, holidays, and shared moments. When asked to recall something truly elegant, he reminisces about his time aboard the Venice-Simplon Orient Express – an experience tied to unforgettable memories with his wife. The dress code for dining in the car is strictly black tie and if you don’t have one, the train staff will provide your dinner in your private cabin. That’s why he invested in a classic black BOSS tuxedo, one of his best purchases, he says.
‘Wearing it, you feel special, almost James Bond-esque. It turns an evening into a true celebration.’ Yet, for all his appreciation of elegance, Califano is just as comfortable embracing a more laid-back lifestyle.
‘Every summer, we take a family trip to Ibiza. And the only shoes I wear there? Havaianas flip-flops. I have a deep connection to the brand – it makes me feel free. That’s what holidays are about.’ Despite his effortless sense of style, Califano doesn’t consider himself fashionable. ‘Style isn’t about trends. It comes from confidence, emotion, and the right attitude.’ And if that’s the case, Luc Califano has it all.
Left side | Details matter: Luc Califano’s hands-on leadership style is rooted in precision, passion, and personal connection.
Right | Every corner tells a story — from antique tapestries to curated interiors, ensuring that the hotel embodies timeless sophistication.
Below | The iconic entrance of the Grand Hotel Du Lac — where tradition meets modern hospitality.
Wings for culinary dreams
A master’s gesture: renowned chef Björn Frantzén, hailed by many as the best in the world, made the journey from Stockholm to champion the mission of the
WORDS ALEX KÜHN IMAGES DIGITALE MASSARBEIT & REBECCA DOLL
Fundaziun Uccelin.
Schloss Schauenstein is closed on Monday. However, on 2 December 2024, Andreas Caminada’s restaurant is a hive of activity. Dominique Crenn (Atelier Crenn, San Francisco) and Björn Frantzén (Frantzén, Stockholm) have been invited to Fürstenau to cook for the Uccelin Foundation. They do it for free because of their enthusiasm for the foundation that Andreas and Sarah Caminada have set up to promote young culinary talent. In just under ten years, over 90 talented chefs, pastry chefs, waiters and sommeliers have already benefited from the 20-week programme, which costs the foundation around CHF 15,000 per person. ‘Of course, it’s also important to generate revenue. I am therefore very grateful that Björn and Dominique have made the long journey to visit us,’ explains Caminada.
Above | At Andreas Caminada’s restaurants, the bread is baked in-house at his very own bakery — a space that also welcomes Uccelin scholarship recipients for hands-on experience.
Below | United in support: Andreas Caminada, Anthea Zinsli-Jufer, Marcel Skibba, and Noris Conrad (from left) share a moment of gratitude for the initiative.
There is no other funding programme that offers anything comparable to the Uccelin Foundation. In football terms, it’s like a young player being allowed to train with Real Madrid, Liverpool FC and Bayern Munich in succession. The list of partner establishments now includes 70 restaurants on four continents. These include such prominent names as Massimo Bottura’s Osteria Francescana in Modena, Yannick Alleno’s Pavillon Ledoyen in Paris, Clary Smyth’s Core in London, Daniel Humm’s Eleven Madison Park in New York, Virgilio Martinez’s Central in Lima and Julien Royer’s Odette in Singapore. There are also dozens of producers, including Walensee fisherman Hanspeter Gubser, Belgian star chocolatier Dominique Persoone and Lucerne ceramic artist Cornelia Hofstetter, who has designed her own tableware line for Schloss Schauenstein featuring 30 different plates and bowls. The slogan of the Uccelin Foundation –Wings for Culinary Dreams – could not be more fitting, especially as Uccelin means ‘little bird’ in Romansh.
Among the young people who are anticipating the guests’ wishes from their expressions, pouring champagne and announcing dishes on this special day, is 24-year-old Noris Conrad from Germany. The sommelier gave up his management position at Uccelin partner restaurant The Jane in Antwerp to gain experience in a variety of world-class establishments within a short space of time. ‘The Foundation’s programme is unique in terms of quality and compactness. And, of course, the destinations in faraway countries are also very attractive. As part of the programme, I will be spending four weeks in Bangkok with the Sühring twins,’ he enthuses. ‘When I was putting together my list, I felt like a kid in a sweet shop. I was proverbially spoilt for choice.’ Despite his background as a sommelier, Conrad’s final project will not focus on wine, but on cocktails – as inspired by Stages in the Kronenhalle Bar and the No Idea Bar in Zurich.
There are many examples of how participation in the Uccelin Foundation programme can also act as a foot in the door for a career within the Caminada Group. And it is by no means just talented chefs from nations that have strong gastronomic traditions such as France or Germany who are causing a furore. The best example of this is 29-year-old Bulgarian Simeon Nikolov, who progressed from being an Uccelin scholarship holder to the head chef at the vegetarian Michelin-starred restaurant Oz just opposite Schloss Schauenstein. ‘Gastronomy has made so much possible in my life and given me so many wonderful experiences. That’s why it was and is still important to me to give something back,’ says Andreas Caminada, explaining his motives for setting up the Uccelin Foundation.
Björn Frantzén, who already helped generate money for the Foundation in 2016 as a guest chef at the Culinary Cinema Nights in Zurich, says that it is both an obligation and an honour for him to respond to his friend Caminada’s call. ‘Andreas and I support each other wherever we can. Among other things, he has cooked at a charity dinner for diabetes research in Sweden that I organised, and now it’s my turn again.’ And what advice does Frantzén
‘I hope to see many more women leading the kitchens of the world’s best restaurants,’ she says. ‘It’s time for change — and it’s happening.’
Dominique Crenn, the three-star chef from San Francisco, is a passionate advocate for gender equality in the culinary world.
ʻIt’s not about talent, it’s about attitude. If you want to go far in the catering industry, you should live like a professional athlete.ʼ
have for young professionals? ‘Be serious and professional. It’s not about talent, it’s about attitude. If you want to go far in the catering industry, you should live like a professional athlete. It helped me a lot that I had designs on playing football professionally in my youth.’
Dominique Crenn, who was already a guest at the castle back in 2017, commented that she was delighted that her restaurant was one of the Uccelin Foundation’s partner businesses and that she was also able to motivate women to confidently follow their own path in the catering industry. ‘Don’t be afraid and go train with someone who will really support and push you,’ is the Frenchwoman’s message. And to her colleagues, she has one thing to say: ‘Providing start-up support for promising careers is one of the most important tasks of established chefs.’
Above | Almost too beautiful to eat: a perfectly crisp waffle, à la Dominique Crenn.
Right | A toast to the next generation: guests raised their glasses with Dom Pérignon, a signature partner of Andreas Caminada.
5 questions
Where time slows and nature speaks
A CONVERSATION AT SUVRETTA HOUSE
WORDS EVELYN GORGOS IMAGE ENRICO COSTANTINI
High above St. Moritz, nestled in a forest of Swiss stone pines, Suvretta House offers more than luxury – it offers stillness. General Managers Peter and Esther Egli reflect on what has made their hotel a sanctuary for generations, how guest expectations are evolving, and why the timeless charm of the Engadine is more relevant than ever.
What makes St. Moritz such a special destination? St. Moritz is a place where history and progress go hand in hand. As the birthplace of winter tourism, we are deeply aware of this heritage. In recent years, innovation has been essential to position St. Moritz as a year-round destination. Its unique climate, many hours of sunshine, and stunning mountain and lake landscapes offer ideal conditions for hiking and cycling – while the golden autumn reveals an Alpine take on the Indian summer.
What would you describe as being the USP of the Suvretta Hotel? The hotel’s exclusive location in the middle of the Engadine stone pine forests allows you to experience nature and the way in which life slows down here in a sustainable way. As the only ski-in and ski-out hotel with a private ski lift in St. Moritz, our guests enjoy superlative winter experiences. Back at the hotel, it is the personal dedication of our staff and their friendly interaction with our guests, while
maintaining absolute discretion. Suvretta House has been owned by the founding Candrian-Bon families since 1912.
How have the needs of your guests changed over the last five years? While there are many reasons for the renovation, the hotel’s unique location remains at its heart, offering guests a profound connection to nature. The expanded spa will feature an outdoor pool surrounded by Swiss stone pines and panoramic Alpine views. A new yoga terrace and a series of relaxation rooms across multiple levels will invite guests to experience the landscape with all their senses. Our aim is to create a haven where the tranquillity and majesty of the Alps can be felt in a setting that is both luxurious and soulfully restorative.
What tip would you give a visitor to St. Moritz for the summer? (At the same time, we can also announce the date on which the hotel will reopen) Fresh mountain air that soothes the senses – even on warm summer days – and ensures a restful night’s sleep. The scent of Swiss stone pines and a swim in one of the Engadine’s lakes offer a pure and revitalising experience that we wholeheartedly recommend to our guests. We will reopen on 5 December for the 2025/26 winter season. For those seeking the hotel’s charm and familiar faces in summer, our mountain restaurants Chasellas and Trutz will welcome guests from July to September.
Ride the beauty
Ticino is a cyclist’s paradise
WORDS MARTIN HOCH
The route for our adventure was quickly chosen. Few places in Switzerland are as perfect for long cycling tours as Ticino. Here, you’ll find everything from flat lakeside paths to challenging mountain climbs – the ideal setting to combine sporting activity with indulgent experiences. Thanks to three southernmost Swiss Deluxe Hotels – the Splendide Royal in Lugano, and the Castello del Sole and Hotel Eden Roc in Ascona – comfort and luxury are never far away. Ride in our slipstream as we take you along three spectacular routes around Lake Lugano and Lake Maggiore.
THE ADVENTUROUS MOUNTAIN ROUTE UP THE SAN LUCIO PASS
This route takes us from Lugano along well-maintained roads through the hidden Val Colla. Then, at the bottom of the valley, you turn off the main road at Maglio di Colla and after Certara, the terrain changes. The trail winds its way up on forest tracks and former smugglers’ paths to the San Lucio Pass on the Swiss-Italian border. Thanks to the bicycle being a combination of a touring bike and a racing bike, gravel and forest paths are just as easy to master as cycling on tarmac roads. The battery provides the necessary power when required.
On the Italian side, you’ll first tackle a thrilling 1,200-metre descent – starting on gravel trails with sweeping views of the Italian Alps, then continuing on smooth tarmac roads overlooking the plains between Lake Como and Lake Lugano. In Porlezza, nestled at the eastern tip of Lake Lugano, you can reward yourself with a refreshing gelato or drink before boarding the ferry back to Lugano.
Top and left | Unwind with refreshing drinks in the tranquil shade of Casa Epper—Hotel Eden Roc’s on-site museum and serene retreat—an ideal haven after a day of exploring the beauty of Ticino.
Left side | Framed by uninterrupted views of the shimmering lake and soaring Alpine peaks, the private lakefront sanctuary at Hotel Eden Roc in Ascona—Switzerland’s only true beach resort—invites you to bask in refined seclusion and unparalleled tranquility.
Travel tip along the route
Ristorante Stazione in Tesserete
This is the culinary highlight of Val Colla where you can enjoy traditional dishes from Lombardy and Ticino. famiglia-besomi.ch
Rifugio San Lucio on the San Lucio Pass
Here you will find hearty Alpine fare and a fantastic view from the top of the pass. rifugiosanluciocavargna.it
La Bottega di Gandria
In Gandria, which is served by the ferry between Porlezza and Lugano, the small Bottega is situated directly on the lake, making it one of the most beautiful aperitif spots in Ticino. If you are not travelling by bike, we recommend the walk along the Olive Trail from Gandria to Lugano. ticino.ch
SAVE THE BEST TILL LAST
You can’t miss the Hotel Splendide Royal, a building steeped in history on Lake Lugano. It has stood there gracefully since 1870 and cuts an enchanting figure with its chic rooms, the artfully wallpapered hotel corridors and the playful, romantic Belle Époque Bar (they mix a great pisco sour here). After an extensive bike tour, the hotel scores particularly highly with its spa – it goes without saying how beneficial the massage was for our tight muscles. Finally, you’ll feel like you’re in seventh heaven when you visit the gourmet restaurant ‘I Due Sud’ in the evening. As you gaze through the huge windows, you can watch the sun set over the lake and take a culinary journey from the Amalfi Coast to the Swiss Riviera – the squid-ink pasta in a Ticino ham broth with radishes is outstanding. The head chef in situ Marco Veneruso gained his first cooking experience in his grandmother’s kitchen in his homeland on the slopes of Mount Vesuvius. He later cooked his way to his first Michelin star in Beijing at the Italian restaurant Niko Romito in the Bulgari Hotel Beijing.
Top | Hotel Eden Roc in Ascona is offering the best lake views from each rooms, overlooking the 10,000 sqm garden and the boathouse La Casetta.
Left | Cuttlefish tagliolini, one of the signature dishes from the ‘From the Costiera to the Swiss Riviera menu at I Due Sud Restaurant.
ROUTE 2
Travel tip along the route
Ristorante Posta in Carona
A well-kept restaurant with highly recommended cuisine, a charming dining room and a cosy garden terrace. postacarona.ch
Ristorante Vicania above Vico Morcote
A luxurious Alpine hut with excellent food surrounded by nature. ristorantevicania.ch
PLEASURABLE SHORT TRIP INTO THE HILLS ABOVE MORCOTE
The tour begins right in front of the Hotel Splendide Royal in Lugano and winds its way up to Carona via Pazzallo and Carabbia. Once you arrive, be sure to park your bike and take a leisurely stroll through the charming alleyways of this picturesque village. And if you’re feeling a little hungry, there’s a perfect spot to stop: Ristorante Posta, with its enchanting garden terrace and delicious pasta dishes – the Rigatoni alla Carbonara di Alessandro alone is worth the trip.
After the climb on paved roads to Carona, the route continues along forest paths – some of them a bit adventurous –to Alpe Vicania, where another culinary highlight awaits: a refined Alpine restaurant catering to gourmet travellers.
The descent takes you through Vico Morcote and down to Morcote, and in both villages it’s well worth hopping off your bike again to explore the picturesque streets on foot.
At sunrise, the ornate gates of Parco Ciani in Lugano open onto a view of Monte San Salvatore and the tranquil waters of Lake Lugano — a timeless moment where nature, history, and serenity meet.
CHECK INTO TICINO’S MOST LUXURIOUS AGRITURISMO
It’s something that happens quickly – and to many – at the Castello del Sole: you check in, and within minutes, it earns a place among your favourite hotels.
What’s the secret? Perhaps it’s the warm welcome from Front Office Manager Jochen Ebert, the expertly crafted drinks served on the beach by Samuele Aloisi, or the heavenly dishes prepared by Executive Chef Matthias Rook and presented with genuine care by Maître d’hôtel Sergio Bassi. Without a doubt, it is thanks to these individuals – and the dedication of hosts Simon Valentin and Gabriela Jenny – that guests feel instantly at ease. With their calm, heartfelt approach, they have been creating a haven of relaxation for over two decades.
But the Castello del Sole is far more than a five-star retreat. It is an agriturismo in the truest sense of the word. Surrounded not only by manicured gardens and a protected nature reserve,
the hotel also lies at the heart of more than 85 hectares of farmland – the Terreni alla Maggia – and 11.5 hectares of vineyards – the Cantina alla Maggia –where a devoted team crafts refined wines and exceptional produce, in harmony with the rhythms of the land.
Among the highlights are the estate’s 44 hectares of rice fields, yielding 50,000 kilograms of rice annually. This bounty features prominently in the hotel’s culinary offerings, with even the broken grains transformed into delicate rice gnocchi.
For those wishing to dive deeper into the rich flavours of local produce, Locanda Barbarossa, the hotel’s gourmet restaurant, promises an unforgettable journey. Here, Chefs Leopold Ott, Mattias Roock and their team craft masterpieces drawn directly from the garden, the fields, and the vineyards – offering a true taste of Ticino’s fertile land.
Top left | A glimpse of the courtyard at Locanda Barbarossa at the Castello del Sole in Ascona, where Mediterranean charm and history come together.
Top right | On our tour, we rode the SCOTT Solace Gravel eRIDE 10 and eRIDE 20. Many of the hotels now offer a wide range of bikes and e-bikes — including models suited for more technically demanding routes. Just ask the concierge or enquire when making your reservation.
Right side | Lake Maggiore stretches between southern Switzerland and northern Italy, blending Alpine majesty with Mediterranean charm. On the Swiss side, towns like Ascona and Locarno offer relaxed elegance and cultural flair, while the Italian shores boast grand villas and the Borromean Islands. Whether you are biking along the waterfront, sailing across the lake, or exploring its scenic trails, Lake Maggiore offers year-round enjoyment and moments of quiet escape.
ROUTE
Travel tip along the route
Tea house on Monte Verità
The tea house entices you in to take a break and enjoy a tea in the Zen garden or an extended tea ceremony. monteverita.org
Osteria Boata in Brissago
The Osteria offers the best view and creative cuisine with seafood as well as regional and seasonal ingredients. osteriaboato.ch
Hotel Eden Roc in Ascona
The newly renovated hotel enchants guests with its unrivalled lakeside location, spa and the top cuisine of ʻChef of the Year 2025ʼ Marco Campanella. edenroc.ch
HIGH ABOVE LAKE MAGGIORE TO BRISSAGO
From Ascona, the route ascends to Monte Verità, home to a rare gem: Europe’s only tea plantation and the charming Casa del Tè, a teahouse that warmly invites you to pause and savour the moment.
The journey continues via Ronco sopra Ascona, high above Lake Maggiore, weaving through elegant residential areas and quiet forests. These varied terrains showcase the strengths of our bikes perfectly – effortlessly transitioning from smooth tarmac to forest trails.
While the climb up to Monte Verità demands some muscle, it remains a rewarding challenge rather than an exhausting ordeal.
Eventually, the trail descends to Brissago, where a stop at Osteria Boata – run by Ketty and Tommy – awaits. Set right on the water’s edge, the location is nothing short of idyllic, and the freshly caught fish is simply exquisite.
Afterwards, the leisurely boat ride back to Ascona, passing the Brissago Islands, feels like the perfect sweet ending to a wonderful day.
suite talk
WORDS MICHAEL TULGAY
I believe the explorer among us will understand me, when I say I get somehow nervous, in a good way, when checking into new places, that I’ve never been to before. It’s a mixed feeling of excitement, curiosity and expectations, especially if you’ve booked a nice suite and walk in for the first time. A junior suite Panorama, to be precise.
It’s not quite a penthouse, but definitely not a basic room. The junior suite is the
goldilocks of luxury stays. Spacious enough to stretch out in style, yet intimate enough to pretend you’re a misunderstood artist on a lavish retreat.
It’s where hand-stitched linens, rainfall showers, and two TVs (one in the living room and one in the bedroom) remind you that life, at least for a night, is meant to be lived indulgently. Where better to live indulgently than at Villars Palace, the latest member of Swiss
Deluxe Hotels, which has been redefining mountain luxury since its opening on Christmas Day in 1913? The truly comfortable suites make you feel like home immediately and stretch out across two balconies.
Today, after an exquisite restoration in 2022 under architect Denis Glatz for the construction itself, Philippe Jacquier for the exterior architecture and interior designer Ottavio Di Chio, it proudly
VILLARS PALACE
3 reasons to leave the suite:
1. Villars Golf Club
1. Tee off at one of Europe’s most scenic golf courses, just 20 minutes with the car or the rack railway from the Villars Palace, where each hole offers a postcard-perfect view of the Alps.
2. Culinary treats with artisan Christian Bertogna
Fun fact: Christian Bertogna sketches his dishes before creating the recipes. His vision comes to fruition, quite literally, while you are savouring every masterpiece on the ‘1913’ restaurant menu.
3. An exceptional Alpine spa Indulge in the 2,300 m² KAEA Villars Alpine Spa and try a 90-minute Deep Tissue Massage after a long hike to sooth your tired muscles and restore your energy. Or treat yourself to a Restorer facial treatment for a radiant longlasting and heavenly glow.
retains its Belle Époque charm while offering the comforts of cutting-edge design. However, if you think you’re walking on new tiles around the reception, think again. These are the original tiles from 1913, worn only by time, not by carelessness. The blend of Art Deco accents with contemporary Alpine touches across the hotel underlines the commitment of Villars Palace to honouring its heritage while embracing the future. If
you’d like to leave your luxurious suite, Villars Palace offers a curated array of experiences to enrich every stay. Indulge in fine dining at the hotel’s restaurant ‘1913’, where chef and artisan Christian Bertogna masterfully transforms fresh, local ingredients into culinary art.
The KAEA Villars Alpine Spa, nestled in a serene corner of the hotel, offers rejuvenating treatments inspired by alpine botanicals, while the heated pool
invites guests to soak under a blanket of stars. In addition to a sauna, a large hammam with eucalyptus infusion awaits you where two gentlemen sitting on a hot stone talk about their current stay. ‘They’ve done a good job over here,’ says one to the other. I agreed and left a couple of sweaty minutes later to the heated pool which overlooks the Swiss Alps and mumble, ‘Yes, expectations fulfilled!’
culinary
‘Once I’ve created a new menu, I have Andreas Caminada taste it – from the first course to the last. His feedback is always honest, constructive, and incredibly valuable. What I’ve learned from him goes far beyond the technical aspects of cooking: above all, he’s taught me how to push my own limits and stay open to trying anything.’
JOËL ELLENBERGER
A pinch of audacity
From apprentice to architect of flavour, Executive Chef Joel Ellenberger has found his culinary voice at IGNIV Bad Ragaz. Guided by precision, passion, and a deep respect for seasonal ingredients, Ellenberger blends his Swiss roots with global inspiration – reimagining the finedining experience through a sharing concept that’s both intimate and innovative.
WORDS ALEX KÜHN
‘No, I’m not afraid of reviews,’ says Joel Ellenberger, laughing. ‘If my boss and mentor Andreas Caminada is happy with a menu, then it should also suit the testers.’ Ellenberger, who has been head chef at IGNIV Bad Ragaz since 2022, displays remarkable composure at the age of 31 and is clearly comfortable in his role. He has long since developed his very own culinary signature and is the boldest and most audacious chef in the Caminada universe. ‘I like it when a cuisine takes liberties with acidity, sharpness or bitterness, so I try to cook like that myself. Other chefs may strive for perfection, but I’m afraid of it because it harbours the risk of boredom,’ explains the young man from Zurich, who prefers to listen to techno music at work and attaches great importance to a relaxed, friendly working atmosphere.
The emotions that Ellenberger packs into his creations reliably spill over onto the guests, with his welldosed boldness frequently generating
both delight and amazement. His legendary avocado dish, which he served for the first time in 2022, is just one example. A hell of a lot of garlic, a hell of a lot of coriander, a hell of a lot of acidity. But above all: damn tasty. The IGNIV head chef also likes to make a splash when he works with shellfish. ‘I want to show the power of langoustine and lobster and love their flavour when they are roasted,’ he emphasises.
For all the courage he shows in the kitchen, Joel Ellenberger is grateful that he can seek the opinion of three-star chef Caminada whenever he wants. ‘I’d be stupid not to take advantage of such an opportunity,’ he says. ‘Once I’ve worked out a new menu, I ask Andreas to try it from the first to the last dish. The honest and constructive feedback he always gives is very valuable to me. I have also learnt a lot from him beyond the technical side of cooking: especially how to always get the most out of myself and to be willing to try anything.’
Ellenberger already knew that he wanted to become a chef at the age of 11. At 15, he began his apprenticeship at the Radisson Blu Hotel at Zurich Airport, at 18 he started working in the fine dining restaurant of the Baur au Lac Hotel in Zurich, at 21 he moved to the renowned Brenners Park Hotel in Baden-Baden, and at 24 he was head chef of the main restaurant there, which has 16 Gault&Millau points. An exceptional talent, Ellenberger has met various great chefs along the way during his stellar career.
‘Laurent Eperon at the Baur au Lac was my first Michelin-starred chef. I wouldn’t be where I am now without him. He’s crazy but in a very positive way and is great at passing on his love of cooking to others,’ says Ellenberger, before adding with a laugh: ‘And his French accent and his little idiosyncrasies are so easy to imitate.’ Ellenberger’s boss in Baden-Baden was Paul Stradner,
who now cooks at two-star level at the Villa Lalique in the Alsace. He also met Nenad Mlinarevic, now the mastermind behind various top Zurich restaurants, in Germany. ‘Nenad had his own restaurant concept at Brenners, but he still looked at my dishes and helped me a lot,’ Ellenberger recalls.
Mlinarevic was also the one who brought the unconventional young chef to Andreas Caminada in 2019. After a winter season at IGNIV St. Moritz with the current Schauenstein head chef Marcel Skibba (‘I learnt a lot from him’), Caminada brought Ellenberger to the castle as sous-chef and was soon sure that he was the right man for Bad Ragaz. A replacement was needed there for Silvio Germann, who had decided to lease the Mammertsberg high above Lake Constance together with Caminada. These were big shoes for Ellenberger to fill. After all, Germann together with his restaurant manager and sommelier
Top | Welcome to the nest: the interior of IGNIV by Andreas Caminada, designed by Patricia Urquiola, exudes warmth and sophisticated comfort.
Below | Europe’s finest sharing experience: at IGNIV, every dish is served at the centre of the table — inviting guests to share, savour, and connect.
Francesco Benvenuto formed one of the most celebrated teams in Swiss haute cuisine. But by never trying to copy his predecessor, a master of culinary harmony and elegance, the newcomer soon managed to fill Germann’s big shoes. Seventeen Gault&Millau points and two Michelin stars – both achieved at the first attempt – bear witness to this.
The fact that Japanese products regularly play a role in Joel Ellenberger’s dishes may also have something to do with his family history. One of the IGNIV chef’s grandmothers is Japanese. Among other things, she taught him how to make tempura. And what is the secret of the perfect batter? ‘Tapioca starch instead of rice flour, plus egg yolk and mineral water. That way, the batter is guaranteed not to soak up any oil during frying,’ the chef replies, before apologising that he now needs to start serving the evening meal and won't have time for any more questions until after it. So we sit down in the restaurant and enjoy the great culinary journey, which comprises almost two dozen sharing dishes. Sometimes they are simple and fresh like the beef tartare with sea buckthorn and kohlrabi, sometimes sensual and soft like the king crab with white asparagus and orange beurre blanc, and sometimes full of umami like the onsen egg with chanterelles, spinach and double cream.
An experience in every detail: Joel Ellenberger transforms the table grill into a stage for innovation, turning each meal into a visual and gastronomic event.
CHEF’S FAVOURITES
WORDS JOEL ELLENBERGER
ALTER TORKEL, JENINS
From its fantastic location amid vineyards and the unique selection of Graubünden wines to the excellent and varied cuisine with regional and international influences, there are many reasons to come here. Perhaps the most important, however, is the hospitality of Julia and Oliver Friedrich. alter-torkel.ch
SCHLÜSSEL, MELS
A cosy restaurant that has been one of the best in eastern Switzerland for decades. Head chef Roger Kalberer has mastered not only the classics of his legendary father Seppi, such as braised veal cheeks, but also skilfully adds modern touches to his gourmet menu. schluesselmels.ch
CASA CAMINADA, FÜRSTENAU
A visit to Andreas Caminada’s restaurant in Fürstenau feels like coming home to me. After all, I worked opposite it at Schauenstein Castle for two years. Head chef Mathias Kotzbeck’s braised dishes are incredibly good, and he has also mastered the iconic Graubünden specialities like no other. casacaminada.com
RÖSSLI, BAD RAGAZ
The Kellenberger family restaurant is just a few steps away from the Grand Resort. Father Ueli is an excellent chef (16 Gault&Millau points) and a great wine connoisseur (you can tell from the menu!), while daughter Svenja is a talented pâtissière. Mother Doris heads up the service team, making sure that everyone feels at home here. roessliragaz.ch
GOLF CLUB BAD RAGAZ
I am a passionate and ambitious golfer, even if I do not have a single-digit handicap like Andreas Caminada. It is a wonderful coincidence, therefore, that one of the best golf courses in the country is located right next to where I work. The club restaurant Gladys has been awarded 13 Gault&Millau points. golfclubragaz.ch
LANGSTRASSE, ZURICH
As a native of Zurich, I am proud that my home city has such a colourful and crazy nightlife district. This is where the most diverse nations and cultures come together and party long into the night. langstrassezurich.ch
BAR AM WASSER, ZURICH
Dirk Hany’s bar next to the Limmat and the Bauschänzli island radiates cosmopolitan flair and would also set standards in London or New York. Elegant interiors, top service and skilfully mixed cocktails make your visit a true experience. Champagne fans also get their money’s worth – the boss has a stake in the champagne trading house Les Bulles. baramwasser.ch
NATURAL BEAUTY
Is there a more beautiful packaging in the world of pulses? With their brightly speckled appearance, fresh Borlotti beans are the best advertisement for themselves. It is a shame that they lose their pattern when cooked. Instead, they bring mild flavours and soulful enjoyment to the plate.
When I see them on the market, I can't resist them and take more than enough with me. I like Borlotti beans freshly prepared, but I also like to lay them out on a baking tray and leave them to dry for two or three days. Then you can put them in a jar, store them easily for a year and use them again and again for all kinds of dishes.
First and foremost for pasta e fagioli – a dish that comes in a thousand variations. The classic bean soup is as ubiquitous throughout Italy as spaghetti al pomodoro. From north to south, there are traditional versions of it with typical local ingredients in every region. Over 200 different recipes have been handed down in writing. The popular dish is praised in poetry and sung about in folk songs. That’s quite a lot for such a simple dish.
Borlotti beans are a great addition to any minestrone. They are also ideal in a Tuscan ribollita, in hearty stews, as a side dish, puréed as a cream for dipping or for spreading on crispy bruschetta, or served warm on a bed of peppery rocket.
Pulses are great in general. Not only are they good for us and our microbiome with their high-quality proteins and important fibre content; as crops, they also enrich the soil in a natural way. Thanks to the rhizobia (a form of bacteria) on their roots, pulses release nitrogen into the soil, which is why they are regarded as soil improvers. In rotation with cereals, they reduce the need to use agrochemicals, which once again benefits our health.
‘Borlotti’ from Claudio Del Principe’s vegetable cookbook ‘all’orto’, AT Verlag
Dinner with a lake view
The Swiss Riviera, located between Vevey and Geneva, is lined with elegant grand hotels and excellent fine dining establishments. A gourmet tour with a noble backdrop and highly contemporary flavours...
WORDS PATRICIA BÖHM
Guy Ravet has set his sights high and placed the culinary offering on the waterfront promenade in Vevey on a completely new footing: ‘Some 90% of the ingredients we use are products from the local region and we work closely with the fishermen from Lake Geneva, the cheesemakers from Gruyère and the farmers in Vaud.’ The menu in the gourmet restaurant Emotions starts with a bright red eye-catcher – Wagyu bresaola filled with melting foie gras, accompanied by a combination of two sauces: a powerful veal jus and, above all, an intensely coloured beetroot extraction. This sets the tone for the rest of the meal where vegetables play a key role for Ravet. He also turns the seemingly mundane cabbage into a superstar, teasing out all its flavours and textures, coating it with a peanut satay sauce, and positioning it within a swirl of highly reduced vegetable bisque with coriander.
‘The bisque tastes just as intense as a crustacean bisque, but contains nothing but vegetables and spices.’ In times of overfished seas, Ravet also favours using produce from the local region when it comes to fish. His rainbow trout comes from Chamby – he cooks it gently and serves it with Swiss Oona caviar, grilled romaine lettuce, fennel kimchi and an airy Jerusalem artichoke emulsion.
In the second restaurant Veranda , which features a great deal of natural light, Ravet reinterprets French cuisine classics in a light and contemporary way. One thing guaranteed to grab your attention is the patisserie trolley with classics such as millefeuille and éclair filled with chestnut cream, all made with very little sugar.
The ambience in Emotions sets an elegant tone in shades of sepia and lilac. Guy Ravet’s creations are also full of elegance, combining culinary sophistication and emotional depth.
In the light-flooded rooms of the Pic, France’s top chef Anne-Sophie Pic focuses on Swiss products, from whitefish from Lake Geneva to Thurgau herb pork and sheep’s cheese from Mont Gibloux.
Anne-Sophie Pic’s new look is entering its first summer season: ‘La Cheffe’, as her staff call the dainty three-star chef, was given a completely new restaurant to mark her 15th anniversary in Lausanne. Elegant shades of grey, beige and rose set the tone; the centrepiece of the Pic au Beau-Rivage Palace is the new bar, where cocktails (including non-alcoholic ones) are prepared. Madame Pic and her new Chef de Cuisine in Lausanne, the talented Jordan Theurillat, are delighted with the high-calibre Swiss producers. The menu includes Simmental beef and, of course, their signature dumplings, the Berlingots,
filled with sheep’s cheese from the Fribourg Alps. It also includes fish from Lake Geneva, which she sources from the nearby Pêcherie d’Ouchy fishmonger. ‘La fera’, the whitefish, is not really a noble fish, but when Theurillat prepares it, it can compete with any sea bass. First of all, he hangs the ultra-fresh fish in the maturing cabinet for a few days. In the kitchen, he then teases out its finest flavours by confiting the tender meat and grilling the skin side vigorously – a delightful contrast that is further emphasised by frothy beurre blanc, flavoured with bergamot and a hint of liquorice.
The La Table restaurant is located in the centre of the city – and yet the large front windows offer a magnificent panoramic view of the lake. The very friendly young service team ensures that guests immediately feel at home – and two-Michelin star chef Franck Pelux sends out one delicious dish after another from the kitchen. He grills scallops from Normandy on one side only, so that the centre remains beautifully glazed, and serves them with a frothy velouté of Swiss miso (from nearby Nyon). The Breton lobster is inspired by his time in Asia – served as a ‘pot-au-pho’, the intensely flavoursome bouillon with its spicy accents and the aroma of cinnamon, cardamom and ginger is indeed reminiscent of the Vietnamese cult soup. Local flavours are then presented in the form of the pike-perch from Lake Neuchâtel. It was layered with Vaudois saucisson as a kind of millefeuille, served with a celeriac foam and an excellent sauce au vin jaune (Jura), which has a fine nutty flavour and smells of curry. And what did we get for a sweet finish? A masterful Chocolat Noir Grand Cru soufflé, served with an exciting combination of pecan ice cream and Périgord truffle.
LAUSANNE PALACE
In the hotel high up in the Vaud Alps, the mountains are impressive even as a panorama – from the tables, guests can see the majestic Dents du Midi mountain range. What’s more, they also play a key role in chef Christian Bertogna’s regionally inspired menus at Le 1913. Respect for the native flora and fauna is important to him, and over the years he has established close contacts with local producers. Italian pasta artistry is demonstrated by his ravioli filled with airy mountain trout mousseline in a mushroom broth with black garlic. Skin-on roasted pike-perch from Lake Maggiore is served with a parsnip purée and Gruyère cream. The veal beef fillet is accompanied by Alpine flavours, a crunchy red cabbage salad and a robust aronia berry jus. And finally, guests are served a selection of Swiss cheeses – from the 32-month matured Gruyère Caramel to the Bleu de Geiss goat’s cheese from St. Gallen.
Above | High in the Vaud Alps, with a view of the Dents du Midi, you can enjoy menus inspired by the local flora and fauna.
Below | Franck Pelux cooked La Table in the heart of Lausanne to the top of Swiss cuisine with his cosmopolitan and creative cuisine, which shines with innovation and mixes local products with exotic flavours.
LA RÉSERVE GENÈVE
The interior of Tsé Fung is inspired by Shanghai in the 1930s; chef Frank Xu serves authentic Cantonese haute cuisine. His signature dish is the two-course Peking duck, but his dim sum défilé with a total of nine preparations is also impressive.
A slice of Hong Kong on the outskirts of Geneva, where only Cantonese is spoken in the kitchen at the Tsé Fung restaurant. Four large woks sizzle and spit, and there is a huge special oven for the Peking ducks in one corner. Frank Xu is the only chef in Switzerland to have been awarded a Michelin star for a Chinese restaurant. However, he is not a man of many words. He prefers to stand in the kitchen and hang his delicate raffia baskets in the steam. He uses these baskets as a vessel in which to cook delicious dim sum, such as the xiao long bao filled with hot bouillon or har kao, with their shrimp filling which can be seen through the almost transparent batter. He also prepares one of his signature dishes in these baskets –the wonderfully succulent sea bass with ginger. Some of the other highlights on the menu are prepared in the wok, including beef fillet cut into strips and finely caramelised with chilli, sesame and basil, and finally, Sichuan chicken, with just as much spiciness as a Central European palate can handle.
In the second restaurant, Le Loti, which bears the signature of design star Jacques Garcia, Executive Chef Benjamin Brial offers an impressive variety of dishes – from sea bream ceviche with lime and black truffle to a rack of Swiss lamb with a herb crust.
Asian flavours are also served in the chic Izumi rooftop restaurant at the Four Seasons Hotel des Bergues, albeit in combination with South American elements. This globally trendy Nikkei cuisine sets the tone high above the city. Accompanied by an impressive panoramic view of the lake and mountains, chef Toshikazu Kato serves luxurious nigiri with wagyu, sea urchin and caviar as well as delicious lobster tacos. Kato, who grew up near Tokyo, is also passionate about Swiss products and serves
tongue-in-cheek fish ’n’ chips made from perch fillet from Lake Geneva as tempura with a yuzu and truffle sauce. And of course, the Nikkei classic Black cod is not be missed, served crispy and spicy, flavoured with sesame and accompanied by deep-fried aubergine and shimeji mushrooms. You can choose your own side dishes to accompany the excellent wagyu or the Japanese sea bream served whole with a ponzu aji amarillo sauce – the soba noodles with matcha are a firm favourite.
Chef Toshikazu Kato combines Japanese precision and Peruvian passion to create his very own style at Izumi, from wagyu nigiri with sea urchin and caviar to sea bass sashimi with aji amarillo salsa. In summer, you can dine on the roof terrace with panoramic views of Geneva and the lake.
PÂTISSERIE TO GO
Titouan Claudet (L’Atelier Joel Robuchon) is Gault&Millau’s Pâtissier of the Year 2025. His delicious éclairs, Paris-Brests and pralines are also available to go –from his Le Comptoir Woodward Pâtisserie in the centre of Geneva. lecomptoir-woodward.com
COFFEE AFICIONADOS
Following their success in Zurich, award-winning baristas Mathieu Theis and Emi Fukahori have now opened their first shop in Geneva. Whether you’re looking for something fruity, floral or chocolatey – every coffeeholic will be happy here. mame.coffee
TERROIR WINES
In the steep, terraced vineyards of Lavaux in a marvellous location overlooking Lake Geneva, the Chasselas grape variety proves what it is capable of. Louis Blondel in Cully makes real topquality crus. domaine-blondel.ch
OFF TO A FLYING START
Luis Zuzarte turned his ‘L’Appart’ on the cobbled Rue de Bourg in the heart of Lausanne into a culinary hotspot in no time at all. His motto: cuisine libre et responsable! appart-lausanne.ch
FEET IN THE WATER
Cool drinks, delicious tapas and a dip in the lake to cool off: Les Bains Payes is a casual, trendy meeting place right on the lakeshore in Vevey. Only open in summer! lesbainspayes.ch
ORIENTAL GENEVA
The hotel’s newly opened restaurant Ottolenghi is the talk of the town. Yotam Ottolenghi, best-selling author and spiritus rector of trendy Levante cuisine, just opened his first restaurant outside the UK here in Geneva. The ambience at Ottolenghi is characterised by a great deal of light-coloured wood and Scandinavianinspired purism, plus an open kitchen with a striking grill, on which (almost) all of the hot dishes are cooked. According to Ottolenghi, ‘fire and fermentation’ should take centre stage. The red emblems on the walls are somewhat reminiscent of Miró, and the room is dominated by a round bar at which you can also eat. ‘My favourite place,’ says Ottolenghi. ‘I can see everything from here and can chat to the barman while I eat.’ The menu offers the Eastern Mediterranean-influenced comfort food that he made famous around the world: creamy hummus, beetroot pastrami and lamb shoulder with a rose-cardamom crust. Fermented cabbage with nori leaves are prepared on the grill and served with sunflower tahini, while ‘Shatta Green’ chilli paste brings into play a lot of smoky spiciness as well as subtly acidic citrus notes. And, of course, the signature dish from London is a must – celeriac shawarma, i.e. celeriac roasted over an open flame, with Tunisian bkeila, sour cream and crispy onions served in a pita bread.
Left | Yotam Ottolenghi, celebrated star of Levantine cuisine, opened his first restaurant outside the UK in Geneva, focusing on vegetables, fermentation, and open fire.
Right | At Le Trianon, you can not only enjoy Thomas Perez’s gourmet cuisine, but also a spectacular view of Vevey and Lac Léman.
In the unique location, high above Vevey and in the heart of the UNESCO-protected landscape of the Lavaux wine-growing region, lies the hotel palace that lives up to its name. From the terrace of the gourmet restaurant Le Trianon, guests can enjoy an all-encompassing panoramic view of the lake. It’s not easy for a kitchen to compete with such a view, but Thomas Perez is up to the challenge. He serves lobster in a crispy cadaifi coating with a light béarnaise sauce and red curry flavours, while juicy turbot is prepared in a syrah sauce on an emulsion of sea urchin roe and with the earthy flavours of three variations of Jerusalem artichokes. And for the main course, fillet of veal from the region with an amourette sauce, potato mousseline and truffles.
In the sister restaurant Le Patio, you dine à la carte and more in the French brasserie style, but creative ideas are also on the menu here. Roasted foie gras is served together with a fruity quince variation and skate wing à la grenobloise is accompanied by the classic garnish of capers, lemon strips and croutons together with poached spinach shoots.
Culinary delights and essentials
1838 ROOFTOP BAR A TOAST TO 1838
Named after the year the hotel was founded, the rooftop bar of the Mandarin Oriental Savoy Zurich impresses with panoramic views over the city. This elegant urban retreat features contemporary design elements – wooden floors, a lush living wall, and a sleek canopied bar. Guests can enjoy a vibrant menu of Asian-inspired small plates, expertly crafted cocktails, and refreshing mocktails. A stylish hotspot where fine drinks, lively beats, and golden-hour views blend into a perfect rooftop experience. – mandarinoriental.com
WORDS KATKA GRIESBACH & MICHAEL TULGAY
IMAGES NICOLAS LEHNI, JURI GOTTSCHALL, ELENA STENESS
BAUR AU LAC VINS PURE SUMMER ENJOYMENT
A distinctly floral rosé with the scent of roses, lilies and jasmine. Its taste is characterised by intense fruit with a slightly mineral note, making it very fresh.
Castello di Morcote Rosé 2023, DOC Ticino, Castello di Morcote, 750 ml
– bauraulacvins.ch
DIOR TOO HAUTE TO HANDLE
Embodying the spirit of the new Diorivi era collection, this exquisite hand fan is adorned with the iconic Toile de Jouy Palms motif. Crafted with natural wood and lightweight fabric, it merges tradi tion with refinement — a breezy essen tial that channels Dior's art de vivre.
– dior.com
DUMONT / SPLENDIDO ITALIAN SUMMER COOKING WITH STYLE AND SOUL
In Italy, cooking with the seasons is second nature. In their book ‘Splendido. Primavera/Estate – Italienische Küche für Frühling und Sommer’, Mercedes Lauenstein and Juri Gottschall show how little it takes to create truly great food. As ambassadors of authentic Italian food culture, they advocate for cooking with high-quality ingredients and a sense of intuition, rather than strict measurements. La dolce vita is celebrated here in the most effortless way.
‘Splendido. Primavera/ Estate – Italienische Küche für Frühling und Sommer’
– dumont-buchverlag.de, splendido-magazin.de
FRAMA
FORM FOLLOWS FUNCTION
This Ground Corkscrew is formed from a single length of stainless steel. Its refined twist creates a natural, ergonomic grip, ensuring a seamless uncorking experience.
– framacph.com
WEBER GRILL BIG, LIVE EASY
The LUMIN® is your all-in-one companion for easy summer living, whether you’re grilling juicy steaks, smoking fresh fish, steaming garden veggies, defrosting on the fly, or just keeping things warm for late arrivals. It heats up in under 15 minutes, reaches over 315 °C for perfect sear marks, and features simple, intuitive controls. Compact enough for a city balcony, yet versatile enough for a full menu — effortless outdoor cooking perfected.
– weber.com
TINGLING
The 2015 grape harvest was characterised by remarkable climatic contrasts. This vintage promises a remarkable aromatic richness, with intense cocoa and roasted notes balanced by delicate floral aromas and a fruity and vegetal freshness.
– domperignon.com
Shimmering bubbles from Franciacorta
WORDS PETER KELLER
If you mention the words ‘Italy’ and ‘sparkling wine’ to people, the first thing they will probably think of is Prosecco. It is uncomplicated, fruity and relatively easy to produce. The second fermentation stage, which is responsible for the bubbles, takes place in large pressurised tanks. The traditional method of sparkling wine production, known as bottle fermentation, is far more complex – and is how Franciacorta is produced. The wines from the Lombardy region are Italy’s answer to the world’s great sparkling wines.
The sparkling bubbles remain an insider tip. However, the best Franciacorta sparkling wines can easily compete with good champagnes. Over 120 wineries operate in the region, which was recently named ‘International Wine Region of the Year 2024’ at the Wine Star Awards organised by US magazine Wine Enthusiast. Like the famous French region, these rely mainly on the two high-quality grape varieties Chardonnay and Pinot noir. Pinot blanc and the indigenous Erbamat grape are also permitted to grow.
Franciacorta is produced in different styles and flavours. The most common is the non-vintage Franciacorta Brut. The dosage may contain up to 12 grams of residual sugar per litre. Brut Nature is completely dry. There are also some sweet versions. Franciacorta Reserves are particularly high-quality vintage wines that must be aged on the lees for at least 60 months. At least 85% of the vintage Franciacorta must come from one vintage. The wines must be allowed to mature on the lees for a minimum of 30 months.
Rosés are popular, but these must contain at least 35% Pinot noir. Chardonnay must contain a maximum of 65% of this grape variety, with Pinot Blanc requiring 50% and Erbamat 10%.
A speciality in Franciacorta is the Satèn. The main feature is the lower bottle pressure of below 5 bar. This results in a soft, even silky flavour, as the name of the wine suggests. Only white grapes are permitted to be used for this.
We have selected six different Franciacorta sparkling wines from the variety of wines offered by the region.
ELEGANT
FRANCIACORTA EXTRA BRUT
GOLF 1927, BARONE PIZZINI
The finely sparkling organic sparkling wine knows how to impress with its fruity and subtly yeasty bouquet. Other characteristics: dry, straightforward, slender, fresh, juicy, elegant, slightly tart. It is produced from 100% Chardonnay and is matured on the lees for around 30 months. CH 37 | smithandsmith.ch
PALE PINK
FRANCIACORTA ROSÉ ARDEA
PACIFICA 2020, CENTINARI
Chardonnay and Pinot noir provide the basis for this sparkling rosé. It knows how to please from the very first sip. It is pale pink in colour, while the nose is characterised by red berries and spicy notes. It has a very fine perlage. A beautiful freshness, creaminess, minerality and good length are noticeable on the palate. It is aged on the lees for 42 months. CH 42.50 | vinterra.ch
COMPLEX
FRANCIACORTA DOSAGE ZERO DOCG/B VINTAGE COLLECTION 2020, CA’DEL BOSCO
Ca’del Bosco is one of the leading producers in Franciacorta. And rightly so, as this complex, mineralised vintage sparkling wine shows. It is made from no fewer than 20 base wines, from Chardonnay, supplemented by Pinot nero and Pinot bianco. It is first aged in barriques, followed by 36 months on the lees. It features a fine perlage and a complex aroma. CH 59 | caratello.ch
MATURED
FRANCIACORTA ZEROZEROSETTE+9
2016, LA FIORITA
The bone-dry sparkling wine has reached its first maturity. This is particularly evident in the multilayered bouquet. On the palate, the Franciacorta is medium-bodied with fresh notes thanks to the present acidity while also being complex and relatively long-lasting. Chardonnay and Pinot nero form the basis of the wine, which is only produced in the best years. CH 48 | terravigna.ch
SILKY
FRANCIACORTA SATÈN BRUT 2020, RICCI CURBASTRO
Velvety and silky – these are the most striking characteristics of this sparkling wine that is rich in finesse and made exclusively from Chardonnay. The nose reveals a fine fruity aroma with apple, citrus and brioche notes. It has a good aromatic length and is aged for four years on the lees. CH 35 | moevenpick-wein.com
FULL OF LIFE
FRANCIACORTA ROSÉ BRUT 2020, CASTELLO BONOMI
The sparkling wine is characterised by an intense salmon pink colour and a lively, fine perlage. The nose is characterised by fruity notes such as red berries. The palate is dry, fresh, medium-bodied, elegant and ends with a lovely length. It is made solely from Pinot noir grapes and matured on the lees for 30 months. CH 39 | bauraulacvins.ch
Krug is for lovers
WORDS THOMAS HAUER
We got to know Julie Cavil on a cool April morning in 2019. Back then, we were standing together in wellies, armed with glasses, in one of the most famous vineyards in the world, the Clos du Mesnil, just 1.84 hectares in size, where Maison Krug produces the famous Blanc de Blancs champagne.
At that time, Julie was still the righthand woman of Krug’s long-time cellarmaster Eric Lebel before she was finally promoted to Chef de Cave herself in 2020. One of the most prestigious jobs in the world of champagne, Julie is also the first woman to hold this position since the house was founded by Joseph Krug in 1843. The most recent highlight in Julie’s extraordinary career, however, was undoubtedly the opening of the newly built Krug Winery, named Joseph 2.0, in the prestigious Grand Cru village of Ambonnay in April 2024, which offers much more space than the old cellars under the Maison in Rue Coquebert in Reims. However, the bottles will continue to mature in the coronation city of the French kings. It was, of course, no coincidence that Ambonnay was chosen as the location, as the village is not only famous for its full-bodied Pinot noir wines, but the winery is also just a stone’s throw away
from where Krug’s second single-vineyard champagne, Krug Clos d’Ambonnay, grows – these vineyards only cover an area of 0.68 hectares.
It took around seven years to plan and build the project, which coincidentally is exactly the amount of time it normally takes from the harvest of the current year to the release of the Krug Grande Cuvée based on this year. In total, crafting a bottle of Krug Grande Cuvée involves over 20 years of craftsmanship. It is the liquid calling card of the Maison. In addition to the singlevineyard wines already mentioned, Krug also has a vintage and a rosé, as well as highly sought-after late releases in its portfolio. However, Julie Cavil’s full attention is focused on the Krug Grande Cuvée. ‘In the 1840s, Joseph Krug dreamed of creating a champagne whose quality did not depend on the vintage of the current year, but was meant to always represent the most generous embodiment of what the respective terroirs, the different grape varieties and all the distinctive winemaker personalities of the region have to offer. That was his vision. We are still very much committed to precisely this goal when making the Grande Cuvée,’ explains Julie.
One of its most recent releases is the 172ème Édition. Its creation was based on the not-so-easy harvest of 2016 and yet is still a masterful cuvée of a total of 146 wines from 11 different years, the oldest being from 1998. Elegant on the nose with notes of lavender, roasted almonds and white blossoms, the wine bears the typical Krug citric notes on the palate, as well as a hint of violets and eucalyptus. In fact, the proportion of reserve wines in this Grande Cuvée is relatively high at around 42% – as is usually the case for Krug – but it is precisely the Maison’s clever stockpiling policy that allows Julie and her team to compose quite astonishing wines, even in supposedly difficult years. Speaking of composing, the Maison launched Krug Echoes back in 2013, a series of events for which internationally renowned artists and musicians are commissioned by the champagne house to either compose their own pieces or create a playlist with suitable beats to capture the spirit of each new edition of Krug Grande Cuvée
| Under the watchful eye (and nose) of
has started a programme pairing its champagne with one simple ingredient each year, and commissioning chefs to create complementary recipes that elevate it.
|
Krug traditionally uses wooden casks for maturing some of the base wines.
or the latest vintage champagne. Whether it be classical, jazz or electro, there are no restrictions on the genre of music. On the fringes of one of these events, we once asked Julie, who originally started her career in a large Parisian advertising agency, whether the whole thing wasn’t more of a marketing stunt. Julie disagreed. ‘We have actually been working closely with the University of Oxford for years. They have discovered that the areas of the brain responsible for hearing and tasting are closely linked. This means that hearing and tasting are ideally suited for synaesthetic experiences. It is also much easier to describe a champagne to people from
Above | Joseph Krug founded Maison Krug 1843, driven by his understanding that the true essence of champagne is pleasure itself. Olivier Krug is the sixth-generation director of the Krug Champagne house.
Left
cellar master Julie Cavil, Krug
Right
The Maison
different cultures and with different taste biographies through music than through words, because music is a universal language that is understood all over the world. In other words, with music you can make statements where there are no words to describe them. A few years ago, my predecessor Eric Lebel worked together with a composer from IRCAM – the French Institute for Research and Coordination in Acoustics/Music – to create an immersive listening experience that captures the unmistakable character of our base wines. Once you have consciously experienced this, your perception of champagne changes forever.’ But how does Julie see her role as Chef de Cave when faced with so much tradition – can she bring anything new to the table? ‘Throwing everything out and telling the team we’re going to start doing things differently from now on just to satisfy your own ego is easy to do. But anyone who understands their job in this way would simply not have understood Krug’s philosophy. For us, it’s all about continuity through change. It’s not by chance that our new winery is called Joseph 2.0. Traditional and modern are not concepts we see as being contradictory or opposites, instead they complement each other. Basically, I have the same role as the conductor of an orchestra at his podium. The 250 or so different base wines of a vintage are the new additions to my orchestra, while the 150 reserve wines in the cellar are the veterans. And I must listen very carefully to every single
rehearsal. Are there any potential soloists among the new wines that stand out in particular? If so, they maybe have the potential for a vintage champagne. Or would they best serve as team players, forming the basis of our Grande Cuvée? This is also where the veteran musicians come into play – to use the same metaphor – giving the wine additional depth, harmony and tension.’
And which bottle would Ms Cavil open in private if it were the last one she was allowed to drink in her life? ‘That’s a terrifying notion,’ Julie says while laughing, ‘but seriously, I don’t have to think twice – a well-aged Krug Grande Cuvée from the magnum.’ Santé!
By the way: the new 173ème Édition of Grande Cuvée just hit the shelves.
Bubbles, bubbles, bubbles: in the KRUG Lounge at the Dolder Grand in Zurich, fine dining Chef Heiko Nieder serves his gourmet specialities in a classic, yet down-to-earth style – signature currywurst, truffle fries and much more. Open until September 2025.
REACH YOUR HIGHEST PEAK.
Would you try king crab Rossini or chawanmushi with calf’s head? Then join us on a culinary journey through Switzerland’s finest hotel kitchens – from champagne breakfasts at Baur au Lac to Alpine tasting menus at the Grand Resort Bad Ragaz. Along the way, we meet visionary chefs, discover bold regional flavours, and explore the wines that make each dish unforgettable.
The call of the mountains
What motivates owners of high-quality classic cars to push themselves and their treasured vehicles to the limit in mountain races? We took a look around the unique Arosa ClassicCar event.
WORDS ROLAND LÖWISCH
IMAGES SIMON HUWILER, ROLAND LÖWISCH
Anyone travelling by train on the Arosa Line from Chur to Arosa in the Swiss canton of Graubünden at the end of August can marvel at a strange spectacle shortly before the train reaches its destination at an altitude of around 1,700 metres. In quick succession, 180 classic cars tear along the cantonal road from Langwies at an altitude of almost 1,400 metres via Schanfiggerstrasse and the villages of Sonnenrüti and Litzirüti to Poststrasse in Arosa. A hundred and eighty brave amateurs race their high-quality classic cars along the sometimes frighteningly narrow route, which is 7.3 kilometres long and includes 76 bends, 422 metres of ascent, a number of hairpin bends and even a 1.2-kilometre downhill section. Up to 25,000 spectators follow the three-day event: this is the Arosa ClassicCar – one of the most prestigious and exciting hill climb races for classic cars in Europe.
Those who race for time have few chances to enjoy the views – you have to catch up after the race.
Arosa? The small town in the middle of the imposing mountain landscape is normally a place of tranquillity, a health resort for stressed city-dwellers, and a winter Eldorado for mountain-lovers and cross-country skiers thanks to the Arosa Lenzerheide ski area. In summer, the highlights include hiking, biking and the ‘Bärenland’ bear sanctuary, where four bears rescued from terrible conditions live in a secured space of three square kilometres.
A little higher still, in the Schanfigg district at an altitude of 1,775 metres, you will find the Tschuggen Grand Hotel. It is part of the Tschuggen Collection, the ‘green hotel group’ of owner Dr Götz Bechtolsheimer, who manages the balancing act between enjoyment and sustainability at the highest level with the holistic Moving Mountains holiday programme. Star chef Marco Campanella, who has 19 Gault&Millau points and is the current ‘Chef of the year’ 2025, conjures up the finest dishes in the Grand Hotel’s kitchen, while Australian nutritionist Rhaya Jordan creates predominantly plant-based meals that have a
connection to the local area and celebrate seasonality. They also boast a particularly high nutrient density and are healthier – for people and the planet.
Exactly 20 years ago, the local leaders in Arosa decided to wake their fellow residents from their Alpine slumber once a year with the sound of thundering engines. And this in Switzerland of all places, where there are no longer any circuit races, and – what’s more – in the canton of Graubünden, where the automobile was banned in 1900. The ban was only lifted a quarter of a century later, meaning that just 137 cars were registered here in 1925. Today, there are around 200,000 cars spread over 1,600 kilometres of cantonal roads in Graubünden, with 45 tunnels connecting around 150 valleys.
The Arosans had a golden touch when it came to choosing the route. It has already fascinated racing drivers such as Bernd Schneider, Karl Wendlinger, Jochen Mass, Tiago Monteiro, Marc Surer and the Swiss mountain king Fredy Amweg. However, the best time to date was set by the latter’s son, Thomas Amweg – multiple stage winner at this event – in 2019: four minutes and six seconds in the 1988 BMW Martini MK50 03 formula racing car.
The regulations allow many recreational drivers to take part. One of them is Lena Endress from Zurich, who is mother to one child. She is competing with her racing MGB from 1973. The interior of the Roadster has been completely trimmed for racing, with features including upright pedals and a speedometer that goes up to 210 km/h. A hardtop protects the vehicle, and the 360-horsepower V8 engine unleashes hell under the bonnet. Even better, however, is the fact that Lena’s husband Serge is in the paddock next door, preparing to race in his 420-horsepower Aston Martin DB4 Competition.
Below | Real racing feeling in Arosa: the finish line is right in the middle of the town..
They always celebrate their little family at the Arosa Classic – because Lena and Serge met here three years ago. The couple, who work in communications technology and finance, turn race weekends –including on circuits – into big family events. Even Lena’s father races in a 250-horsepower VW Golf 1 from 1983. And if her father doesn’t have time, then Lena’s sister’s boyfriend steps in.
Serge’s yellow Aston is just as eye-catching as his wife’s British car. It is one of only 29 Competition models built, now equipped with coilover suspension and a bored engine. ‘The British used original DB4s in races back then, but soon realised that they were too heavy. So they quickly knocked together a new body from very thin aluminium, and the weight of the car was already under a
tonne,’ Serge says. Despite having been involved with the Arosa ClassicCar for a long time, he is nevertheless thoughtful: ‘I used to think that accidents only happened to others. Since becoming a father, I no longer see it that way. It’s with good reason that they say every child makes you a second slower...’
Car painter Andre Frank from the Zurich Oberland region has no such worries. His goal, he says, ‘...is to be disqualified.’ This will happen if he breaks the average speed of 80 km/h in the Classic Trophy – which would make him faster than last year. His work horse is a VW Beetle from 1960. He found it in a barn 15 years ago, renewed the underbody, repaired the visible rust and patina with a coat of matt paint and fitted a Porsche 993 axle and Porsche brakes at the front. At the rear, drum brakes from a VW T4 van slow the vehicle down when required. The engine also comes from the van, but has been bored out to 2.6 litres and officially delivers 140 horsepower. Unofficially, that figure is more likely to be 200. Inside, the speedometer goes up to 210. ‘I’ve already driven 190 km/h in it,’ Frank says.
Left | The really tough ones get their pre-war classics out of the garage and show what’s possible.
Above | Before the action starts, there’s a a loud and spectacular parade of all participants through Arosa.
Right | Many cars are visually and technically significantly upgraded for racing.
Of course, many cars are significantly upgraded both optically and technically for races – you might see an Opel Kadett with a Corvette underbody, for example. But there are also many original classics. Sue Darbyshire, the most famous British racing driver of historic cars, will be at the starting line in a quirky three-wheeled Morgan Super Aero from 1929, which only has 60 horsepower. And there’s Britta Bächli from Lenzburg. She is not above entering a rare Porsche 356 Pre-A from 1954 into the race with herself as the driver. ‘My husband and I bought the car 25 years ago, and I drive it every day – even in the rain,’ she admits. She is now at the hill climb race for the fifteenth time. Her goal: ‘I’m not aiming for any records, but I won’t be driving like a lame duck either. I want to get what I can out of the car. I’m constantly in the red zone as a result, but the car can take it.’ The Porsche has never taken offence – unlike the Nardi wooden steering wheel, a period accessory from the aftermarket: ‘At some point I suddenly noticed that I had splinters in my hands...’
Sometimes worse things happen. Once a car landed on its roof; luckily, the driver got away with no more than a fright. This year the rear end of a 1974
Porsche 911 RSR went up in flames. The car was driven by a professional of all people – Fabio Scherer, the Le Mans category winner from the previous year. But most of the time it is just bodywork damage caused by brief contact with the crash barriers or the wooden fences at the side of the road. Serge Endress is no exception. However, the man of the world has a mechanic with him, who mends the coldformed corner in no time with yellow gaffer tape. The show must go on.
And as long as nothing worse happens, the Swiss government will continue turning a blind eye to such events. Which is reason enough to come along for the ride – you’ll have the chance to do so from 4 to 7 September 2025...
Right | Since summer 2023, Ingo Schlösser, General Manager of the Tschuggen Grand Hotel, has also taken part in the race with his 220-horsepower Porsche 944 Turbo S built in 1987.
Below | The Tschuggen Grand Hotel in the climatic health resort of Arosa is one of the most sustainable and best hotels in Switzerland and was awarded with two Michelin Keys.
Three times lucky
IN GENEVA
Historic cocktails, tempting flavours and cool presentations: Anyone who takes a closer look at Geneva's bar scene will come to the conclusion that the city on the Rhône river has much more to offer than watches, luxury labels and jet-d’eau romance.
WORDS OLIVER SCHMUKI
Geneva is jewel of a city. It acts as a magnet for diplomats, auction house insiders, watch industry professionals, and tourists who enjoy combining their holidays with world-class shopping. Then there are the pleasure-seekers – open-minded explorers ready to immerse themselves in Geneva’s vibrant bar scene and the liquid delights on both sides of the Rhône.
Like many German-speaking Swiss, I must admit, I know Paris, Milan, London – and even Bangkok – better than I know Geneva. That’s about to change.
Our cocktail tour begins in style at the magnificent Hotel des Bergues, a landmark in a prime lakeside location. As the city’s very first hotel, it has stood the test of time and has been part of the Four Seasons family since its grand reopening in 2003. Most importantly for us, it’s home to an exquisite bar and the perfect starting point for our evening.
Naked & Famous
BLACK SHEEP COCKTAIL BAR
After a quick sightseeing trip and before visiting the Bar des Bergues in our hotel, we make an impromptu stop at The Black Sheep – the kind of bar every major city has, tucked just off the main streets, run by young bartenders brimming with creativity. It’s a place where ideas flow as freely as the spirits, and the regulars are as much a part of the charm as the drinks. Here, a relaxed crowd of all ages gathers for post-work apéritifs, the music is an eclectic mix, and the staff wear tattoos like a uniform of self-expression.
The vibe? Somewhere between a stylish rock bar and a tiki-inspired hideaway. We order on instinct, and it pays off: beautifully balanced, inventive cocktails arrive in frosted bowls with artful garnishes and flavours that surprise and delight without trying too hard.
I go for a Naked & Famous — a bold mix of mezcal, yellow Chartreuse, Aperol and lime. The first sip is electric: smoky, sweetsour, and dangerously smooth. Mezcal, once a niche spirit, has been making its way into cocktail menus worldwide, thanks to a growing range of small-batch, high-quality producers (for those curious, BEÚ Spirits in Zurich offers a superb selection for both newcomers and seasoned aficionados).
It’s the kind of drink that feels like a beginning, the kind that lingers, in the best way.
Rue des Etuves 11 | blacksheepgeneva.com
02 Cocktail des Bergues 1924
LE BAR DES BERGUES, FOUR SEASONS
HOTEL DES BERGUES GENEVA
Back at the hotel, we’re welcomed by Nicolas Parlanti, a barman who brings both presence and poise to the room. A Marseillais by origin and former Thai boxer by passion, he embodies old-school charm – precise, selfassured, and quietly magnetic. You trust him instinctively, so when he recommends his signature Cocktail des Bergues 1924, we don’t hesitate.
As he expertly mixes Lillet Blanc, Xeres Sherry, and Punt e Mes, Parlanti explains that every new bar menu at Four Seasons Hotel des Bergues draws inspiration from the hotel’s past. In this case, a stroke of luck: the rediscovery of a 1924 cocktail book by former head bartender Carlo Beltramo, one of his predecessors. The resulting drink is gently sweet and layered rather strong, and a evocative tribute to a bygone era.
We’re beginning to get hungry, and it's fortunate detail that the menu of the bar is created by the Hotel's Michelinstarred Chef, Michele Fortunato, allowing us to sample some of his signature dishes. As we order truffle tagliolini and a classic club sandwich, there’s still time for another round. I opt for a cocktail infused with palo santo — a bold, aromatic showpiece served in a tin cup crowned with burning wood. Its fragrance soon draws curious glances from nearby guests.
Over dinner, Nicolas offers a few more of his creations, including a remarkable non-alcoholic option. Each is surprisingly light, nuanced, balanced, and proof that even the most complex cocktails can feel effortless in the right hands.
The only challenge now? Saying goodbye. One more bar awaits.
Quai des Bergues 33 | fourseasons.com
8 Ausgaben für CHF/€ 68.–
03
Bloody Mary Thaï
SATU BAR
So, where to go for a nightcap? When you’re in the company of someone like Nicolas Parlanti, there’s only one smart move: ask the expert. In the world of fine bartending, camaraderie runs deep and recommendations are shared generously, not guarded.
Nicolas doesn’t hesitate. ‘Satu,’ he says. ‘You’ll like it.’ Tucked away near the Cimetière des Rois, about a 20-minute walk from Bar des Bergues, Satu is everything its setting suggests: discreet, atmospheric, and completely different in style. Bathed in red-orange light, the compact space feels like a speakeasy from another world — sultry, modern, a little surreal. Even reading the menu is a challenge in the low light.
But what we can make out is intriguing: a Negroni with Thai basil, something called Siam Opium made with agave syrup and Kaffir mezcal, and ‘BKK City’, a blend of Midori, coriander, coconut water, and vegan egg white.
The bartender — tattooed, graceful, and effortlessly efficient — accepts our order with a silent nod. Moments later, he sets down a transparent Bloody Mary in front of me. Transparent, yes! I have no idea how it’s made, but I’m captivated and, more importantly, it tastes fantastic.
We linger in the moment, tempted to order another round. The menu also reveals a food offering that surprises us with its ambition: Kung Pao tiger prawns, Chinatown duck, Seua Rong Hai with Parisian entrecôte. We make a mental note to return and for now, settle for whatever the minibar back at the hotel might offer to tide us over.
Geneva, it turns out, doesn’t just pour well. It knows how to surprise, too.
Chemin du 23-Août 8 | satubar.ch
all events
04– 19 July 2025
MONTREUX JAZZ FESTIVAL
The Festival is famous for its exceptional heritage and legendary concerts. With its intimate ambience and renowned hospitality, it offers a unique experience for artists and public alike. montreuxjazzfestival.com
CALENDAR AND DATES
You can find further information and details at swisstopevents.ch
19 – 22 June 2025 ART BASEL
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. artbasel.com
16 – 18 January 2026 FIS SKI WORLD CUP LAUBERHORN WENGEN
In January 2025, the 95th International Lauberhorn Races will be held in Wengen in the beautiful Bernese Oberland. The world’s best Alpine skiers will compete in the Super-G on Friday, on the legendary Lauberhorn downhill slope on Saturday, and in the Slalom on Sunday. lauberhorn.ch
28 – 31 August 2025 OMEGA
EUROPEAN MASTERS CRANS-MONTANA
The Omega European Masters, which takes place in Crans-Montana (VS), has been offering its 50,000 spectators magical moments in a breathtaking Alpine environment ever since 1939. Professional golfers from all over the world come to compete in the most stunning setting of the DP World Tour schedule. omegaeuropeanmasters.com
21 – 23 November 2025 12 August – 14 September 2025
LUCERNE FESTIVAL
Lucerne Festival ranks among the leading international presenters of classical music, offering various festivals throughout the year. The main festival, which takes place in summer, showcases the world’s most-renowned symphony orchestras, conductors, and soloists, as well as the young artist generation and contemporary music. The other festivals include Lucerne Festival Forward in November, which is focused on contemporary music, the Spring Festival, and the Piano Fest curated by pianist Igor Levit. Together with the Summer Festival, they attract classical music fans from all over the world.
lucernefestival.ch
27 – 28 August 2025
WELTKLASSE ZÜRICH
Weltklasse Zürich, an event where Olympic champions face off against world-class rivals, captivates over 25,000 fans at the famed Letzigrund Stadium. Whether it’s a photo-finish sprint, a gravity-defying jump, or a new world-leading throw, every second pulses with excitement. This year, the energy extends to Sechseläuten Platz, the historic heart of Zurich, adding a cultural flair to the competition. With the prestigious Wanda Diamond League Final returning to the city, 32 disciplines will be contested by the best athletes on the planet.
weltklassezuerich.ch
06 – 16 August 2025
LOCARNO
FILM FESTIVAL
Every summer since 1946, the Locarno Film Festival has brought the world’s most innovative cinema to the shores of Lake Maggiore. Thanks to its free spirit, the Festival has become an incubator of ideas and new projects, with educational and cultural activities organised throughout the year.
locarnofestival.ch
26 – 31 December 2025
SPENGLER CUP DAVOS
The Spengler Cup is considered the oldest international ice hockey team tournament. The trophy of the same name was awarded for the first time in 1923. The participating teams from all over the world are invited by the host Hockey Club Davos. The magic formula of the Spengler Cup consists of the tourist resort Davos, the unique stadium, the time between Christmas and New Year, the meeting of different hockey philosophies as well as the long tradition. spenglercup.ch
07, 08, 14, 15, 21, 22 February 2026
WHITE TURF ST. MORITZ
The fascination for the world’s only horse race on a frozen lake has remained for generations. Featuring traditional skikjöring, flat, trotting and pony races, White Turf St. Moritz attracts VIPs from around the globe, locals and betting enthusiasts alike. whiteturf.ch
Transforming tomorrow
The changing landscape of values
United in excellence: Swiss Deluxe Hotels & Swiss Top Events
INTERVIEW ALEX KÜHN & THOMAS HAUER
NATHALIE SEILER-HAYEZ, Managing Director Swiss Deluxe Hotels, managed the historic Beau-Rivage Palace in Lausanne for seven years and was named Hotelière of the Year in the Sonntagszeitung’s hotel rating of 2018, and the Beau-Rivage Palace in Lausanne was named Hotel of the Year by Gault&Millau in 2022. (NSH)
MICHAEL SMITHUIS, Chairman Swiss Deluxe Hotels, has been regional vice president and general manager of the Fairmont Le Montreux Palace Hotel in Montreux since 2003 and has had a seat on the board of Swiss Deluxe Hotels since 2005. (MS)
RAPHAËL BRUNSCHWIG, Co-President Swiss Top Events, joined the Locarno Film Festival in 2013 and has been responsible for its management since 2017. In addition, he is President of the Eventi letterari Monte Verità and member of various associations, such as the Leopard Club, the patrons’ club of the Festival, the Executive Committee of the Conférence des festivals, the Ticino Film Commission, CISA, and of the Steering Committee of Digital Switzerland. (RB)
CHRISTOPH JOHO, Co-President of Swiss Top Events, has been Co-Meeting Director of Weltklasse Zürich since 2015. He is also a board member of the Wanda Diamond League. Joho focuses on partnerships, marketing, customer experiences and innovation. He has recently expanded his expertise by obtaining a degree as a mental performance coach. (CHJ)
In Switzerland’s world of luxury brands, two names have been synonymous with sophistication and timeless precision for decades: Swiss Deluxe Hotels and Swiss Top Events. While one epitomises hospitality, the other stands for world-class events – yet both share a deep passion for Swiss excellence, tradition, and innovation.
From the iconic palaces of the Swiss Deluxe Hotels association to the world-renowned spectacles of Swiss Top Events – such as Art Basel or the Montreux Jazz Festival – both curate unforgettable experiences for guests and visitors alike. A masterful and timeless combination of tradition and cutting-edge trends, whether through state-of-the-art five-star service or by creating groundbreaking cultural moments.
We had the opportunity to speak with four key figures from both about shared values and their common vision for the future of outstanding luxury experiences ‘Made in Switzerland’.
How would you describe the essence of the two brands?
MS: At its core, it’s all about offering our guests an authentic Swiss luxury experience in a first-class location.
NSH: …combined with highly individualised personal service.
RB: Through our work, we focus on creating sublime moments that will endure. In our case, through world-class events in Switzerland, always driven by an uncompromising pursuit of quality.
CHJ: However, it’s more than just the event itself. What we want to create are experiences that also have a social relevance.
Top | The Fairmont Le Montreux Palace has welcomed guests since 1906. Set on the shores of Lake Geneva, this Belle Époque landmark offers 235 rooms and suites, along with warm hospitality.
Next page I Today’s guests seek personalised service, eco-friendly practices, and seamless digital experiences like mobile check-in and smart rooms.
So what are some of the most important values your brands embody?
MS: Above all, it’s about genuine hospitality – building an honest relationship to our guests in a setting of timeless yet innovative luxury.
NSH: Exactly, this genuine passion for true hospitality is just part of our DNA. The SDH embodies this like no other hotel association in Switzerland. Of course, this also obliges us to always deliver top performance.
RB: Our mission is to bring people together, given that art and music has a unifying appeal. We forge new relationships that can produce something meaningful in the future.
CHJ: …while being inspired by the best, which means constantly striving for innovation while at the same time honouring one’s unique heritage.
How do you find the right balance in this creative process?
MS: As Christoph said, by honouring the past, or tradition if you will, while always keeping an eye on the future. That’s why we take our guests’ feedback so seriously but also encourage creativity in our teams.
NSH: In other words, we need to preserve the historic charm of our hotels, the craftsmanship and authenticity behind them, while at the same time using modern technology to improve personal services.
RB: We engage in a lively dialogue with the past, using it as a compass to guide Swiss cultural events into the future and ensure their longevity.
CHJ: Yes, because our audiences’ needs are constantly evolving. Therefore, we must reinvent ourselves daily without sacrificing our innermost identity – embracing new ideas but also learning from failures.
How is the much-cited Swissness lived in your organisations – and how important is it?
MS: SDH and Swiss Top Events literally embody Swissness by upholding essential values such as quality, precision and
authenticity, which of course also enriches the luxury and cultural experience offered to our guests and visitors.
NSH: Yes, for us Swissness is basically synonymous with our constant pursuit of excellence, craftsmanship, discretion and security – values that have become even more important in recent years. We can be very proud that our 43 hotels are a true testament to this exceptional heritage of Swiss hospitality.
RB: Swissness is more than just a brand attribute. It also means a genuine commitment to some of the deep-rooted values of a liberal society. The Locarno Film Festival, for example, was originally founded as a platform for the presentation of films that could not be shown elsewhere for political reasons. This commitment to artistic freedom is still central to our identity today and forms the basis of our authenticity and uniqueness.
CHJ: Or take another example… at Weltklasse Zürich we aim to offer our guests food and drink that is at least 80% sourced from within an 80 km radius. Here Swissness and sustainability go hand in hand. Specific, measurable sustainability goals are set for all of our upcoming events.
MS: At SDH, sustainability is of course also central to our mission. We aim for Swisstainable Level III certification for all our properties by 2028, focusing especially on renewable energy and waste reduction now.
How do SDH und STE benefit from your collaboration?
MS: It is quite simple: our partnership not only enhances the prestige of both brands but also broadens our audience and enriches the guest experience – a true win-win situation.
NSH: And our guests love their privileged access to exclusive events, boosting our hotels’ appeal – also beyond festival seasons.
RB: Take Montreux, where iconic hotels like the Montreux Palace become lively networking hubs during events.
CHJ: Not to forget that this synergy lets
ʻA balance between digital tools and personal engagement ensures that guests receive both convenience and the personalised service they expect.ʼ
Michael Smithuis
us merge two exclusive communities, creating new, surprising stories for fans of both brands.
And how important is an open exchange of experiences?
MS: Crucial, because sharing knowledge and best practices not only drives innovation but also maintains a competitive edge. A key ingredient of success.
RB: That openness means we share experiences and innovate together.
NSH: Not to forget that sharing insights also creates new opportunities for growth and strategic progress.
CHJ: To sum it up: transparency and trust are non-negotiable. We share successes, failures, and learn from both.
How about the importance of personal dialogue in times of AI?
MS: Despite digital progress, face-toface conversations remain indispensable. Authentic interactions build trust and loyalty and enhance the guest experience beyond what technology alone can achieve. A balance between digital tools and personal engagement ensures that guests receive both convenience and the personalised service they expect.
ʻWhen it comes to digital touchpoints, our audience doesn’t measure us against other events, but against their latest digital experiences.ʼ
Raphaël Brunschwig
Founded in 1946, the Locarno Film Festival is one of Europe’s leading film events, attracting over 130,000 visitors annually. The iconic open-air Piazza Grande screening hosts up to 8,000 spectators each night.
is one of the world’s premier track and field events, held annually at
um. Since its founding, 25 world records have been set here — including Carl Lewis’s legendary 100m run in 1988. The event draws over 25,000 spectators and continues to shape athletics history.
Weltklasse Zürich
Letzigrund Stadi-
ʻWe must reinvent ourselves daily without sacrificing our innermost identity – embracing new ideas but also learning from failures.ʼ Christoph Joho
With over 160 years of history, the Beau-Rivage Palace Lausanne blends heritage with modern elegance. Set in a lush four-hectare park on Lake Geneva, it offers 168 refined rooms and suites, exceptional dining — including AnneSophie Pic’s signature restaurant — and the indulgent Guerlain Spa.
ʻWe need to preserve the historic charm of our hotels, the craftsmanship and authenticity behind them, while at the same time using modern technology to improve personal services.ʼ
Nathalie Seiler-Hayez
NSH: There’s no question that direct communication with guests and staff is still most important. Ultimately, it’s about human values, which are fundamental in our industry, as it’s our job to create emotions and memorable experiences.
CHJ: That’s true. In today’s digital age, personal interaction is often neglected. E.g. a handwritten card or an ‘oldfashioned’ phone call. However, SDH and STE recognise the importance of personal interaction as a key differentiating factor and competitive advantage that many overlook.
RB: There’s always a digital component – that’s the world we live in and how people connect. AI is part of that; social media too. But we hope that those connections will enable real-world interactions at one of our events, enriching the experience.
How have expectations of hotel guests and event visitors changed in recent years?
MS: Guests today are looking for customised services that go beyond traditional amenities. They have a growing preference for eco-friendly practices and expect seamless digital experiences, including mobile check-ins and smart rooms. After the pandemic, flexible bookings and contactless services became increasingly important. There is also a greater focus on health and wellness services. Finally: guests are looking for shorter but truly memorable experiences.
RB: I fully agree with Michael. It is often said that Netflix competes primarily with sleep – similarly, major events today compete not only with others like them but with all entertainment options available at any given time, from digital platforms to leisure activities. When it comes to digital touchpoints, our audience doesn’t measure us against other events, but against their latest digital experiences.
NSH: Due to fast and unlimited access to information, guests’ expectations and requirements have also become much more precise in recent years. Hyperpersonalisation is now a key expectation. In addition, sustainability and responsibility have become crucial as well. Guests are looking for both authenticity and exclusive experiences as well as exceptional locations, which also explains the growing success of pop-ups and ephemeral concepts.
CHJ: You must realise that events or hotels cannot please everyone. However, it is crucial to understand your own values, the needs you can best satisfy and the unique qualities that set you apart from others. We need to arouse the curiosity of our guests and visitors, surprise them, create exclusive and very limited offers and sometimes confidently trigger a ‘fear of missing out’.
Magic Moments at Unique PlaceS
Taking you into the world of top events
Discover Switzerland from a fresh perspective with the new podcast series Views from the Top. Award-winning British podcaster Jack Boswell offers unique insights into world-renowned events like Art Basel, the Montreux Jazz Festival, and the White Turf in St. Moritz.
Today, podcasts are much more than just entertainment – they offer a platform that appeals emotionally and provides deep insights. Switzerland Tourism and Swiss Top Events use this format to inspire a global audience of travel and event lovers. The new series gets up close and personal with the prestigious events. In the first season, consisting of nine episodes, host Jack Boswell provides rare insights and talks to the creative minds behind the events.
GLOBAL APPEAL OF SWISS EVENTS
Events like the Lauberhorn races, the Omega European Masters, and the Spengler Cup are not just national highlights – they captivate audiences far beyond Switzerland’s borders. ‘Our communities are spread across the globe, and the appeal of our events is almost limitless,’ say Co-Presidents Raphaël Brunschwig and Christoph Joho. This podcast series uses exciting storytelling to forge a strong emotional connection with listeners, offering a fresh perspective on Switzerland and its events. By sharing captivating stories, the series aims to inspire discerning travellers to visit Switzerland and opens new opportunities in tourism advertising.
JACK BOSWELL AS THE VOICE OF THE SERIES
Jack Boswell brings his expertise as an experienced presenter of travel and event formats to the table and dedicates each episode to one of Switzerland’s outstanding events. In conversation with the people behind the scenes, he reveals the lesser known but fascinating details that make these events successful worldwide. Listeners can look forward to inspiring personalities and unusual perspectives that provide special access to Swiss event culture.
PUBLICATION MODE AND OUTLOOK
The first season comprises nine episodes of 20 to 25 minutes each, which are released in blocks of three episodes. This staged publication allows the audience to discover Switzerland and its distinctive top events step by step. A decision on whether to continue the series will be made in December.
15 Gstaad
Gstaad
16 Le Grand
Gstaad
17 Park Gstaad Gstaad
18 The Alpina Gstaad Gstaad
19 Victoria-Jungfrau Grand Hotel & Spa Interlaken
20 Lausanne Palace Lausanne
21 Beau-Rivage Palace Lausanne-Ouchy
22 Le Mirador Resort & Spa
Le Mont-Pèlerin
23 Hotel Splendide Royal Lugano
24 Mandarin Oriental Palace, Lucerne Lucerne
25 Fairmont Le Montreux Palace Montreux
26 Beau-Rivage Hotel Neuchâtel
27 Bürgenstock Resort Lake Lucerne Obbürgen
28 Grand Hotel Kronenhof Pontresina
29 Badrutt’s Palace Hotel St. Moritz
30 Carlton Hotel St. Moritz St. Moritz
31 Kulm Hotel St. Moritz St. Moritz
32 Suvretta House St. Moritz
33 Grand Hôtel du Lac Vevey
34 Villars Palace Villars-sur-Ollon
35 Park Hotel Vitznau Vitznau
36 Grand Hotel Zermatterhof Zermatt
37 Mont Cervin Palace Zermatt
38 Riffelalp Resort 2222 m Zermatt
39 Baur au Lac Zurich
40 La Réserve Eden au Lac Zurich Zurich
41 Mandarin Oriental Savoy, Zurich Zurich
42 The Dolder Grand
43 Widder Hotel
43 Swiss Deluxe Hotels
ANDERMATT
THE CHEDI ANDERMATT
Jörg Arnold, General Manager thechediandermatt.com
T +41 (0)41 888 74 88
ASCONA
HOTEL EDEN ROC
Markus Tauss, General Manager edenroc.ch
T +41 (0)91 785 71 71
BERN BELLEVUE PALACE
Urs Bührer, General Manager bellevue-palace.ch
T +41 (0)31 320 45 45
AROSA
TSCHUGGEN GRAND HOTEL
Ingo & Silvana Schlösser, General Managers tschuggen.ch
T +41 (0)81 378 99 99
BAD RAGAZ
GRAND HOTEL QUELLENHOF & SPA SUITES
Simon Spiller, General Manager resortragaz.ch
T +41 (0)81 303 30 30
BERN
HOTEL SCHWEIZERHOF BERN & SPA
Maximilian von Reden, General Manager schweizerhofbern.com
T +41 (0)31 326 80 80
ASCONA
CASTELLO DEL SOLE BEACH RESORT & SPA
Simon V. & Gabriela Jenny, General Managers castellodelsole.com
T +41 (0)91 791 02 02
BASEL
GRAND HOTEL LES TROIS ROIS
Mark Jacob, General Manager lestroisrois.com
T +41 (0)61 260 50 50
CRANS-MONTANA
GUARDA GOLF HOTEL & RESIDENCES
Nati Felli & Simon Schenk, Hosts guardagolf.com
T +41 (0)27 486 20 00
CRANS-MONTANA
LECRANS HOTEL & SPA
Leyla Hoffmann, Director – Hospitality lecrans.com
T +41 (0)27 486 60 60
GENEVA
LA RÉSERVE GENÈVE
Clément Hernandez, General Manager lareserve-geneve.com
T +41 (0)22 959 59 59
GSTAAD LE GRAND BELLEVUE
Daniel Koetser, Owner & Managing Director bellevue-gstaad.ch
T +41 (0)33 748 00 00
INTERLAKEN
VICTORIA-JUNGFRAU GRAND HOTEL & SPA
Nico Braunwalder, General Manager victoria-jungfrau.ch
T +41 (0)33 828 28 28
GENEVA BEAU-RIVAGE
Robert P. Herr, General Manager beau-rivage.ch
T +41 (0)22 716 66 66
GENEVA
MANDARIN ORIENTAL, GENEVA
Paul Jones, General Manager mandarinoriental.com/geneva
T +41 (0)22 909 00 00
GSTAAD PARK GSTAAD
François Grohens, Hotel Manager parkgstaad.ch
T +41 (0)33 748 98 00
LAUSANNE
LAUSANNE PALACE
Quentin Delohen, General Manager lausanne-palace.ch
T +41 (0)21 331 31 31
GENEVA FOUR SEASONS HOTEL DES BERGUES
Martin Rhomberg, Regional Vice President & General Manager, fourseasons.com/geneva
T +41 (0)22 908 70 00
GSTAAD
GSTAAD PALACE
Andrea Scherz, Owner & General Manager palace.ch
T +41 (0)33 748 50 00
GSTAAD THE ALPINA GSTAAD
Nadine Friedli, General Manager thealpinagstaad.ch
+41 (0)33 888 98 88
LAUSANNE-OUCHY BEAU-RIVAGE PALACE
Benjamin Chemoul, General Manager brp.ch
T +41 (0)21 613 33 33
HOTEL SPLENDIDE ROYAL
Thomas Brugnatelli, General Manager
T +41 (0)91 985 77 11
NEUCHÂTEL
BEAU-RIVAGE HOTEL
Delfim Santos, General Manager beau-rivage-hotel.ch
T +41 (0)32 723 15 15
BADRUTT’S PALACE HOTEL
Richard Leuenberger, Managing Director badruttspalace.com
T +41 (0)81 837 10 00
Peter & Esther Egli, General Managers suvrettahouse.ch
T +41 (0)81 836 36 36
LUCERNE
MANDARIN ORIENTAL PALACE, LUCERNE
Christian Wildhaber, General Manager mandarinoriental.com/luzern
T +41 (0)41 588 18 88
OBBÜRGEN
BÜRGENSTOCK RESORT LAKE LUCERNE
Chris K. Franzen, Managing Director burgenstockresort.com
T +41 (0)41 612 60 00
ST. MORITZ
CARLTON HOTEL ST. MORITZ
Michael & Stephanie Lehnort, General Managers carlton-stmoritz.ch
T +41 (0)81 836 70 00
VEVEY GRAND HÔTEL DU LAC
Luc Califano, General Manager grandhoteldulac.ch
T +41 (0)21 925 06 06
VILLARS-SUR-OLLON
VILLARS PALACE
Eric Favre, General Manager villarspalace.ch
T +41 (0)24 496 22 96
ZERMATT
MONT CERVIN PALACE
VITZNAU
PARK HOTEL VITZNAU
Mathias Rohner, Managing Director parkhotel-vitznau.ch
T +41 (0)41 399 60 60
ZERMATT
RIFFELALP RESORT 2222 M
Rafael Biner, General Manager montcervinpalace.ch
T +41 (0)27 966 88 88
ZURICH
LA RÉSERVE EDEN AU LAC
Nicole Zandt, General Manager lareserve-zurich.com
T +41 (0)44 266 25 25
ZURICH
WIDDER HOTEL
Benjamin Dietsche, General Manager widderhotel.com
T +41 (0)44 224 25 26
Hans-Jörg & Claudia Walther, Keepers of the Hut riffelalp.com
T +41 (0)27 966 05 55
ZURICH
MANDARIN ORIENTAL SAVOY, ZURICH
Dominik G. Reiner, General Manager mandarinoriental.com/en/zurich/savoy
T +41 (0)43 588 38 88
ZERMATT
GRAND HOTEL ZERMATTERHOF
Markus Marti, General Manager zermatterhof.ch
T +41 (0)27 966 66 00
ZURICH
BAUR AU LAC
Christian von Rechenberg, General Manager bauraulac.ch
T +41 (0)44 220 50 20
ZURICH THE DOLDER GRAND
Markus Granelli, General Manager thedoldergrand.com
T +41 (0)44 456 60 00
JETZT ENTDECKEN
Das Magazin für gute Gespräche.
Jahresabo (zwei Ausgaben) für nur CHF 20.- statt CHF 24.- bestellen und eintauchen in Gespräche mit beeindruckenden Persönlichkeiten. Ohne Skript, aber gut zum Druck.
aleno AG
Andros (Suisse) SA
Apostroph Luzern AG
Baur au Lac Vins
Bergquellfisch Frutigen –
Division der Coop Genossenschaft
Oona Caviar
Beauty BC SAS
Paoma
Berndorf Luzern AG
b&n Service AG
Brack.ch AG
Brauerei Schützengarten AG
Brintons Carpets Ltd
Caratello Weine
Cash Hôtel Service SA
CeCo Ltd.
sknife
Coca-Cola HBC Schweiz AG
Fusetea
Nestea
Sprite
Valser
Dettling & Marmot AG
Hendrick’s Gin
The Macallan
Diction AG
Diversey Europe B.V. Utrecht
Taski
DynaSphere – DEM GmbH
Ecolab (Schweiz) GmbH
Edel & Stark AG
EHL
Elite SA
Esprit Gourmand
E. Weber & Cie AG / Webstar
FACES Media Group
Falstaff Schweiz AG
Fashion Collective X.V. Swienty
Fredy’s AG
G. Bianchi AG
Geberit Vertriebs AG
Globalwine AG
GLM General Limousine
Management
Chauffeur-Limousine-Academy
Grohe Switzerland SA
Groupe GM Exklusive Amenities
Henris Edition GmbH/Gault&Millau
Hotelis SA
Hotela
Hotel MSSNGR GmbH
Hugo Dubno AG
Iconia Group
Institute for Service & Leadership Excellence AG
101 Best Hotels in Switzerland
Igeeks AG
IRF Reputation AG
KahnSwienty
KERNenergie GmbH
Kessler & Co AG
Marsh
kukui GmbH
La Bottega
Laurent-Perrier
Lusini Schweiz GmbH
LG Business Creation
Leinenweberei Bern AG
Léguriviera SA
Lyreco Switzerland AG
marmite verlags AG
Maura Wasescha AG
Materialist Media Switzerland SAGL
Mérat & Cie AG
Cher-Mignon SA
MK Illumination AG
Moët Hennessy (Suisse) SA
Dom Pérignon
Moët & Chandon
Ruinart
Molton Brown
moomenti SA
Mövenpick Wein AG
Musketier Blumen GmbH
Narimpex AG
Nestlé Nespresso Suisse SA
Newby Teas (Suisse) SA
Nourison
Orakei Ltd
Pakka AG
P.F. Timmermans AG
Positioner SA
QoQa Services AG
Ramseier Suisse AG
Reust Gastro AG
Ringier Axel Springer Schweiz AG
GaultMillau - Channel
Schweiz Tourismus
Schwob AG
smARTec Veranstaltungstechnik AG
Smith & Smith Wine Company
Sponti-Car GmbH
Studio Tondini GmbH
Suter Viandes SA
Boucherie du Palais
Swisscard AECS
Swiss Top Events
Sygama SA
Swiss Mountain Spring
Tectona SA
Terravigna AG
The Music Architect
TOP-ALLIANCE AG
Limousine Management
Transgourmet Schweiz AG
Transgourmet
Prodega
Casa del Vino SA
Transgourmet/Valentin
Traveller’s World Verlag GmbH
vality GmbH
Weinkellereien Aarau AG
Edvin Weine
Weita AG
Wetrok AG
Worldline Schweiz AG
YOURCAREERGROUP Schweiz GmbH
Zamba Fruchtsäfte AG
Zermatt IT AG
Zweifel Pomy-Chips AG
OFFICIAL PARTNERS TOURISM AND EVENT PARTNERS
EDUCATION PARTNER
MEDIA PARTNERS
We (Em)Power on
Torriani EHL Student & Student Council VP, Scholarship Recipient
Dr. Cindy Heo EHL Associate Professor, Awarded Researcher
Boutonnet EHL Executive Pastry Chef & Senior Lecturer,
Ouvrier de France
Together, we turn ambition into opportunity. Through its philanthropic program, EHL, founded in 1893 as École hôtelière de Lausanne, supports education, research, and strategic impact, ensuring that talent, ideas, and progress have no limits. Give today, shape tomorrow—your generosity fuels the future of hospitality across all industries.
on ehlgroup.com/philanthropy
Cinzia
Julien
Meilleur
Michael Smithuis, Regional Vice President & General Manager, Fairmont Le Montreux Palace, President Swiss Deluxe Hotels
We were pleased to present our hotel ranking: 101 best hotels. In addition to our established ranking of the 101 best hotels in Germany, the 101 best hotels in Switzerland were honored for the first time in April 2025, in cooperation with SonntagsZeitung and Le Matin Dimanche
Our aim is to provide our readers with objective and transparent guidance. In spring, we also released our new coffee table book and accompanying website, featuring the finest hotel addresses in Switzerland.
Tauchen Sie ein in die Welt von Andreas Caminada. Der Kultchef von Schloss Schauenstein gibt sein eigenes Magazin heraus.
JETZT ABONNIEREN!
KÖCHE.KULTUR.LIFESTYLE.
Die Highlights aus der aktuellen Ausgabe «Caminada. Das Magazin»
City-Trip London. Die besten Adressen.
Besuch bei Instagram-Star Caro Daur in Hamburg. Die faszinierende Welt des Kunstnomaden Not Vital. Die besten Rezepte vom Schloss.
JETZT ABONNIEREN!
shop.caminadamagazin.ch
COVER PHOTO
Blessed with a 140-hectare estate and the ‘Terreni alla Maggia’ farm, the kitchen team at Locanda Barbarossa in Castello del Sole has access to a rich treasure trove of products and flavours. Their menu ‘Sapori del Nostro Orto’ brings the garden’s bounty vividly to life on the plate. Our cover photo was taken by Stefania Giorgi.
H MAGAZINE – DISCOVERING SWISS LUXURY
Welcome to H Magazine, where Swiss flair, savoir-vivre, and the world of our esteemed Swiss Deluxe Hotels come alive. Within these pages, you’ll find captivating stories, exclusive interviews, and themed features that celebrate luxury, gastronomy, lifestyle, and intriguing long reads. Our engaging contributors bring you authentic guest experiences and glimpses behind the scenes. As a special interest magazine, H caters to readers who appreciate exquisite service and seek to learn more about the passionate individuals shaping the success of Swiss Deluxe Hotels. The magazine aims to surprise and fascinate readers in an elegant fashion.
H MAGAZINE
THE OFFICIAL MAGAZINE OF SWISS DELUXE HOTELS
DISTRIBUTION
H Magazine is distributed across the Swiss Deluxe Hotels member network, reaching a combined 1.5 million guests per year
PUBLICATION
H Magazine is published twice a year, in July and December
ego communications I Evelyn Gorgos | eg@egocommunications.com
DESIGN
Outline-Graphix UG I outline-graphix.de I info@o-graphix.de
ADVERTISING MANAGEMENT
ego communications | eg@egocommunications.com
TRANSLATIONS & PROOFREADING Syntax Übersetzungen AG
CONTRIBUTORS
Alex Kuehn | a.kuehn@marmite.ch
Beatrice Lessi | beatrice@askthemonsters.com
Claudio del Principe | claudio@delprincipe.ch
Elena & Tim Steness | elena@elenasteness.com
Enrico Costantini I enrico@enricocostantini.com
Katarina Griesbach | katka.griesbach@icloud.com
Oliver Schmuki | oschmuki@gmail.com
Patricia Bröhm | patricia.broehm@t-online.de
Peter Keller | peter.keller@nzz.ch
Roland Löwisch I r.loewisch@t-online.de
Thomas Garms I thomas.garms@materialist.media
Michael Tulgay I hi@michaeltulgay.com
Steffi Hidber | steffi@heypretty.ch
Martin Hoch I mail@martinhoch.ch
Thomas Hauer I thomashauer@web.de
PHOTOGRAPHS
Photos were made available by Swiss Deluxe Hotels, the contributors mentioned above, Switzerland Tourism and other sources
PRINTED BY Fontana Print SA I Via Giovanni Maraini 23 I 6963 Pregassona
WEBSITE swissdeluxehotels.com
H MAGAZINE ONLINE swissdeluxehotels.com/magazine
SLEEPING SOLO IN A DOUBLE BED
Travelling alone as a solitary pleasure in the midst of togetherness.
Alone at last! Wherever I am, I immerse myself in my surroundings, I am com pletely present, and don’t have any feelings of melancholy. As a traveller and a hunted person in these fast-moving times, I’m glad to be able to relax, not to have to share anything or be doomed to be considerate of someone else’s needs. Sleeping when and for how long I want, having a club sandwich with crispy fries sent up to my room at midnight, and watching football on this huge retractable TV screen until my eyes burn. What’s more, I have the proud four square metres of the king-size bed all to myself – a majestic creation made from down and satin. Shoes off, I let myself fall onto the soft splendour of the bed, roll from left to right, stuff all the cushions behind my back and connect my smartphone to the Bluetooth speaker. Next up, I load my bossa nova playlist and then look at the wonderfully tidy, if not perfectionistically prepared surroundings, crowned by a bowl of fruit on the coffee table with the resplendently yellow Thai mango surrounded by glowing red strawberries and redcurrants.
spacious marble bath with heavy terry towels and a glass of wonderfully fragrant salt crystals on the bath shelf? Outside, in the dressing room, there are two different bathrobes, one made of thick terry towelling, the other of light lined satin.
It never ceases to amaze me how often some people save money on themselves when they travel alone. The hotel becomes solely accommodation, comfort is put on the back burner, you don’t want to live there, all you want is a bed while you try to practise financial discipline with the single room key in your hand. ‘Single room’ – even the word sounds like an old Gameboy that has been forgotten in a dusty corner.
To be honest, I see things completely differently. Particularly, when I’m travelling alone, I always book the largest, brightest, best-furnished suite possible, where I can feel like I’m in an elegant intermezzo and not in a tragicomedy where the main character isn’t in the right place at the right time. Once you’ve settled into your room, it’s time
WORDS THOMAS GARMS
for the next highlight of the evening, the fine dining restaurant. You take a seat at a table, which actually has at least four places set for a group get-together and watch the hustle and bustle around you. Couples immersed in intimate moments of togetherness, business professionals engaging in strategic negotiations – and you? You become the spectator of a theatre show in which only you play the leading role for yourself. Bridging the breaks between courses is one of the biggest challenges. What are you supposed to do? Lapse into a kind of meditative half-sleep with your gaze turned inwards? Fold your napkin into different shapes or read a novel? There are no hard and fast rules.
After dinner, it’s only a short walk to the bar. In the past, I’ve made the most wonderful acquaintances on such occasions: watch collectors, jungle researchers, urologists to name but a few. As carefree as I am, I order the ‘signature cocktail’, usually a helpful conversation opener about international customs and traditions.
Checking out the next morning? Tears run down my face – I wish I could have been my own guest a little longer. One of the greatest joys of travelling alone is the freedom of choice. No compromises, no discussions about whether a museum or the beach is on the agenda today – it’s just me and what I want!
Who would have thought that eating alone in a new restaurant could be such a liberating experience. You choose the restaurant, you choose the food and you savour every second as you sample culinary delights and maybe even try the best wine on the menu. And yes, sometimes you enjoy the looks from other guests who wonder why you’re alone while they’re luxuriating in cosy togetherness.
