Welcome Summer 2026! Discover some activities you can do in Zurich City!

Summer is here. Here are my favourite spots for food, drinks, and entertainment.

Barfussbar at night – Women Badi during the day

Barfussbar at night – Women Badi during the day

Badi-Beizli Vibes: Zurich’s river and lake baths are hotspots for relaxed dining. Pizza at Strandbad Tiefenbrunnen or a beer at the Barfussbar (open to everyone in the evenings). The Barfussbar hosts live concerts on Wednesdays (donations), DJ sets on Thursdays (free entry), and dance sessions on Sundays (approx. 16 CHF).

Boating on the lake

No boat license? You can rent pedalos or small motorboats here. Pedalos from 30 CHF/hour, motorboats from 70 CHF. You can rent here. Prices start from 30 CHF for 1 hour for the pedal and 70 CHF for the motorboat.

Terrace Hopping: Zurich’s rooftop bars and garden terraces invite you to unwind. Enjoy an aperitivo with a view of the lake or the city’s rooftops. The recently opened Savoy Terrace at the Mandarin Oriental Zurich by Paradeplatz, for example, sounds like a chic spot for golden hour cocktails! Other fantastic options include The Nest at Hotel Storchen for Limmat river views, or The Penthouse for a truly glamorous experience with skyline views and Japanese-inspired cuisine.

Pick nick at one of my favourite parks!
When it comes to parks in town with plenty of shadows there is a great option. It must not always be the crowded Letten River or China Wiese at the lake, right?

Botanical Garden close to the lake, is a hidden gem. Need a break from the BBQ and volley madness? This is your spot! Grab a book, watch the adorable frogs and ducks, and let your imagination run wild.

Josefswiese close to Viadukt is a park for family and pick-nick lovers! The park is big and the large trees give the perfect shade! What I love here is the large water fountain! Kiosk & restaurants are just close by.

Werdinsel Go for a fun day with a plastic boat on the river! The best point to start is Werdinsel, it has a bit of a wild atmosphere out here. For families: enjoy the large paddling area with a waterfall for small children! For your BBQ use the pre-installed grill!

Get your pick nic box ready!

Call your friends, prepare your music playlist, and pack some homemade fresh little bites for example:

• Mediterranean pasta salad with feta, olives, dried tomatoes, pine nuts and capers
• Fennel salad with apple stripes & grapefruits
• Tzatziki and some fresh pita
• Cuscus Salad with, corn, cucumber, mango, basil & mint leafs
• Watermelon & Feta Salad
• Prosciutto Crudo in slices with honey melon

To add a suggestion from my community: Good music, beer, Iced Coffee and Watermelon!

My favourite two spots to swim or relax or dance with good sound

Seebad Enge for a swim and chill. Sunday’s it’s the place to hang out with some chilled live music for a sunset session.

Dolder Wellenbad: The newly renovated, iconic pool. A must-visit for summer vibes above the city.

Open Air Cinemas in town you should not miss!

• Bloom Openair Kino: Europaallee, August 14 – 23, 2026.

• Filmfluss: Unterer Letten, July 8 – 26, 2026.

• Allianz Cinema: Zurichhorn, July 16 – August 16, 2026. Book tickets early.

• Cine Club Nord: Oerlikon, August 14 – 15, 2026.

Theatre & Festivals

• Zürcher Theater Spektakel: August 13 – 30, 2026. Dance and performances from all over Europe.

• Zürich Openair: August 21 – 22 & 28 – 29, 2026. International lineup of electro, rock, and pop.

In the mood for some Zurich Food spots to discover? Check my food guide!

My personal highlight: Relax and disconnect from the rest of the world at Koutsounari Traditional Cottages!

I would have never found Koutsounari Traditional Cottages – named a 2021 Traveler’s Choice Award winner – without my friend and Crete travel expert Phil Butler. This secret spot is located in the small seaside village Koutsounari – 6 km east of Ierapetra and 43 km southeast of Agios Nikolaos. These two spots should absolutely be on your Crete Travel list by the way! Both of them lead you to stunning old towns, quaint ports, and a collection of awe-inspiring beaches! More on that in another Lovefoodish blog section!

Accommodation

The love for detail put in every single room makes you feel at home right away at Koutsounari Traditional Cottages. Each residence features a living room with a decorative fireplace/hearth, bedroom, kitchenette, bathroom, and private veranda. The cottages are all constructed with natural materials respecting the local architecture. Find comfortable-sized standard cottages starting from 34 m2 with a Sea or Garden view to the Village Superior Cottage Annex with 50-60 m² – Sea or Garden view.

Take a glass of Crete Rosé wine, relax on the terrace and enjoy muted colours and gentle light from the setting sun in the Libyan sea

Enjoy a morning swim at the Pool at the Nakou Village! It’s about 5 min.

The history of Koutsounari Traditional Cottages

Ioanna Madala, Manager at Koutsounari Traditional Cottages, shares a beautiful history behind the construction of the cottages. She reveals, that the cottages were also built due to the big efforts of the legendary hospitality figure called Eleni Nakou. This woman was a pioneer in the early 1960s becoming famous for her Elounda Beach Hotel to keep the local architecture alive. Imagine she projected these cottages to be reconstructed from the old abandoned buildings. It’s a model development several others have tried to emulate since! Ioanna and her family run the cottages with continuous and consistent efforts to keep Crete Tourism always a step ahead. Are you into more information about Sustainable Tourism on the Cretan Way? Read this interview with Ioanna conducted by Phil Butler!

My stay at Koutsounari Traditional Cottages felt safe and always in compliance with all health safety protocols. Thank you, Ioanna for letting me explore this beautiful oasis of peace and for all the lovely conversations we had.

Book your stay here!

Booking.com

Budget Dining in Zurich: 5 Quality Spots Under 15 CHF

Living in Switzerland makes you creative when it comes to dining out while keeping costs under control. I’ve made it my mission to find places where you can get high-quality food for under 15 CHF. Whether you want a quick lunch or an easy dinner, these spots deliver taste without breaking the bank.

Check out more inspiration in my [Zurich Restaurant Guide]!

1. Putput (Japanese Takeaway)

This small takeaway in Kreis 4 focuses on fresh, quality ingredients at a fair price. It’s perfect for a quick, authentic bite.

• Recommendation: The Gyudon or their Japanese vegetable curry.

• Address: Stauffacherstrasse 101, 8004 Zürich

• Costs: 11.50 – 15.50 CHF

• Opening Hours: Mon 11:30–14:00 | Tue–Fri 11:30–14:30 & 17:30–21:00 | Sat 14:00–21:00

2. Palestine Grill (Lebanese Sandwich)

An absolute staple for a late-night snack or a casual lunch on Langstrasse. The pita bread is incredibly fresh and the portions are generous.

• Recommendation: The vegetarian Sabich (fried eggplant, egg, and hummus—add fries if you want the full experience!).

• Address: Langstrasse 92, 8004 Zürich

• Costs: Starting at 11.50 CHF

• Opening Hours: Mon & Tue 11:30–19:00 | Wed 11:30–21:45 | Thu–Sat 11:30–22:00 | Sun closed

3. Piadina Bar (Niederdorf)

Located in the heart of the Old Town, this is my go-to for authentic Italian flatbread. It’s thin, prepared fresh at the counter, and highly customizable.

• Recommendation: The Piadina with grilled eggplant, arugula, and creamy stracchino cheese.

• Address: Niederdorfstrasse 3, 8001 Zürich

• Costs: Starting at 10.50 CHF

• Opening Hours: Mon–Sat 11:30–23:00 | Sun 15:00–19:00

4. Il Pentagramma (Italian Panini)

This spot feels like a direct trip to an Italian holiday. The owner brings true Italian vibes and high-quality ingredients to the table. The portions are huge, so come hungry.

• Recommendation: The panino with grilled vegetables and mortadella of fully vegetarian with Mozarella & eggplants!

• Address: Josefstrasse 28, 8005 Zürich

• Costs: Starting at 10.50 CHF

• Opening Hours: Mon–Fri 09:00–15:00

5. Bridge Zurich (Europaallee)

A hub for local, handcrafted products. It’s a great place to discover new flavors beyond the standard lunch fare.

• Recommendation: Skip the standard deli sandwich and grab a fresh, crunchy Vietnamese Bánh Mì. It’s the perfect budget-friendly, flavor-packed lunch option found here. If you’re still hungry, grab a slice of pizza al taglio from Flour & Water on the upper floor!

• Address: Europaallee 22, 8004 Zürich

• Costs: Various options for every budget

• Opening Hours: Mon–Sat 09:00–22:00 | Sun closed

Looking for more food recommendations? Check out my food guide!

Do you know the secret history of the bergamot? Where does it come from, what makes it special, and why is it the pride of Reggio Calabria?

Join me on a culinary journey through unexpected flavors and unique ingredients. This trip, organized by the Italian Chamber of Commerce in Switzerland and the Chamber of Commerce of Reggio Calabria, shines a spotlight on the “green gold” of the south.

Why the Bergamot’s Origin is a Mystery

Some legends say it comes from Pergamum in Ancient Greece; others trace it to the Canary Islands. Regardless of its origin, Reggio Calabria has become its true home—today, 90% of the world’s bergamot production is gathered here.

While mostly known as a key ingredient in perfumes, Earl Grey tea, and detergents, bergamot is a culinary superstar. On my trip, I enjoyed it as fresh juice, in artisan gelato, and as part of savory sauces paired with fresh fish and vegetables.

Did you know? It takes 200 kilograms of bergamot to produce just 1 liter of essential oil.

The Health Benefits

Bergamot is more than just a scent. It is known to release “happiness hormones” like dopamine and serotonin. Its essential oil is used to reduce anxiety, alleviate mild depression, and provides powerful antibacterial properties.

Experience the Harvest: B&B “Il Bergamotto”

Want to escape your busy work life? Head to Condofuri and stay at B&B “Il Bergamotto”. This 7-day experience takes you along the famous Edward Lear hiking trail, winding through Greek-speaking villages, ancient olive groves, and dramatic riverbeds.

Owner Ugo, who cultivates 2,000 bergamot trees, welcomes international guests to help with the harvest and attend garden yoga sessions. For a unique, rustic getaway, contact Ugo at +39 347 601 2338. Plan your visit for January to participate in the harvest!

• A Note on Culture: The region is home to the Griko people, who speak a Calabrian dialect of Greek. The local music, traditions, and instruments share deep roots with the island of Crete.

Your Reggio Calabria Foodie Bucket List

• Torrone di Bagnara IGP: Buy the world-famous nougat at Careri (Via Nazionale, 195, 89011 Bagnara Calabra). Produced with cinnamon, cloves, almonds, and honey using a 1700s monk’s recipe.

• Stockfish at La Taverna del Borgo: Try the famous Mammola stockfish, a high-quality delicacy adored by gourmands.

• Bergamot Gelato: You cannot leave without a scoop at Gelateria Cesare.

• Wine Tasting at Tenuta Dioscuri (Bianco): Book a tour at Tenuta Dioscuri with owner Flavio to visit historic vineyards and the family oil mill. You can even join a “Work Camp” during the grape harvest!

Coastal Gems: Scilla & Bagnara Calabra

• Scilla: A premier destination offering every comfort for travelers looking to experience the beauty of the Costa Viola.

• Bagnara Calabra: Nestled at the foot of the Aspromonte mountains, this town boasts long, sandy beaches and a stunning “purple” sea. It is the perfect home base for exploring the region.

A huge thank you to the Italian Chamber of Commerce in Switzerland and the Chamber of Commerce of Reggio Calabria for organizing this unforgettable trip. A big thank you to the entire team that accompanied me throughout the days with such passion and dedication.

Looking for more travel inspiration? Read my other stories here!

My personal highlight: A cozy haven at Carlton Hotel, warmth embracing me amidst the fireplace’s flickering flames, sipping a delicious cocktail!

In the midst of the St. Moritz Gourmet Festival, I had the privilege of escaping the hustle and bustle to immerse myself in the serene embrace of Carlton Hotel. Tucked away in the Engadine Valley, this exquisite retreat offered not just luxury, but a genuine sense of warmth and hospitality that felt like coming home. Here’s a glimpse into my personal journey of tranquility and indulgence at Carlton Hotel in St. Moritz.

Why Carlton Hotel St. Moritz stole My Heart

From the moment I stepped through the doors of Carlton Hotel, I was enveloped in an atmosphere of understated elegance and genuine hospitality. It felt less like checking into a hotel and more like being welcomed into a dear friend’s chalet, where every comfort was thoughtfully curated to ensure a memorable stay. The traditional Engadine architecture, combined with modern design elements, created a cozy yet sophisticated ambiance. What truly sets this hotel apart is the harmonious blend of modern architecture and interiors seamlessly intertwined with antique pieces rich in history and character. The carefully restored interior of the Bel Étage, which features two historic open fireplaces, forms the heart of the building.

Accommodation

With only 60 rooms this hotel stands as St. Moritz’s most intimate luxury destination, offering spacious accommodations and attentive service to cater to the needs of every guest. As I settled into my room, I was greeted by stunning views of the Engadine Mountains from my balcony. The warm colors and delicate fabrics enveloped me in a sense of tranquility, while the spaciousness provided a welcome retreat from the festivities of the Gourmet Festival. Carlton Hotel provided the perfect sanctuary for relaxation and rejuvenation.

Ever dreamed of a retreat with breathtaking views? Their penthouse suite, spanning the entire eighth floor, offers just that. With five balconies providing a 360-degree panoramic vista of Lake St. Moritz and the surrounding mountains, it’s a haven of luxury. Complete with a living room fireplace, private lift access, 24-hour concierge service, and the option for an outdoor butler, it’s the epitome of indulgence.

Embracing Wellness and Indulgence

During my stay, I indulged in the holistic offerings of Carlton Hotel’s wellness facilities, including the “dipiù” Spa. There are also some weekly yoga sessions available. The Spa offered a blissful journey of self-care, allowing me to nourish both body and soul amidst the breathtaking beauty of the Swiss Alps. The heated outdoor pool was the cherry on the top!

Restaurant offer at Carlton Hotel

Grand Restaurant, led by Chef Salvatore Frequente and his team, offers culinary delights inspired by Engadine nature. Designed by Ticino interior designer Carlo Rampazzi, the ambiance is warm and inviting. If you’re looking for authentic high class Italian recipes, this is your choice!

Da Vittorio – St. Moritz, boasting 2 Michelin stars and 18 GaultMillau Points, is the crown jewel of Carlton Hotel’s dining experience. Renowned for the authentic Italian cuisine crafted by the Cerea brothers.

Conclusion

My time at Carlton Hotel in St. Moritz was nothing short of magical. From the personalized service to the breathtaking surroundings, every moment felt like a cherished memory in the making. I carry with me the warmth of the Engadine sun and a lasting impression of genuine hospitality and tranquility that defines the Carlton experience.

Acknowledgment

A heartfelt thank you to the entire team at Carlton Hotel for their dedication to providing an unforgettable experience during the St. Moritz Gourmet Festival.

Address: Carlton Hotel St. Moritz – Via Johannes Badrutt 11 – 7500 St. Moritz – Switzerland

Explore More Lovefoodish Travel Stories and Accommodation recommendations

1. Pizzeria & Friggitoria Margheri (Limmatstrasse)

Authenticity is key here. Gianluca Biondo follows the strict guidelines of the Associazione Verace Pizza Napoletana.

• Recommendation: Pizza “MARGHERÌ D.O.P.” and the Cuoppo Napoletano misto di fritto as a starter. The frittatina is a must.

• Address: Limmatstrasse 273, 8005 Zürich

2. Ristorante Più (Schiffbau)

Perfect for a date. The dough rests for at least 48 hours, making it light and easy to digest. Their buffalo mozzarella is consistently fresh and juicy.

• Recommendation: Pizza Bufala.

• Address: Hardstrasse 259, 8005 Zürich

3. Napulé (Zollikon)

World Champion Pizzaiolo Raffaele Tromiro uses ingredients imported directly from the Naples region, creating a 100% distinctive taste. If you don’t want to head to Zollikon, visit their takeaway spot near Bellevue.

• Recommendation: Pizza Salsiccia con Friarelli or the classic Marinara.

• Address: Alte Landstrasse 94, 8702 Zollikon

4. Derby Pizza (Wiedikon)

A true gem in the heart of Wiedikon. Derby Pizza serves exceptional sourdough pizzas with a perfect balance of crispy and chewy textures. Their dedication to fermentation and high-quality toppings makes every slice stand out.

• Recommendation: Try the classic Margherita to appreciate the quality of the dough and tomato sauce.

• Address: Birmensdorferstrasse 108, 8003 Zürich

5. Alba Pizzeria (Wiedikon)

A fantastic addition to the Zurich pizza scene. Alba focuses on high-quality, seasonal ingredients and a beautifully blistered sourdough crust that lives up to the Neapolitan standard. The atmosphere is vibrant and perfect for a casual evening.

• Recommendation: Their seasonal specials—keep an eye on the chalkboard.

• Address: Bremgartnerstrasse 70, 8003 Zürich

Bonus: If you are looking for a modern vibe with great DOP products, also check out Pizzeria Ribelli at the 25hours Hotel Zurich West.

Are you in the mood for more food suggestions? Find them here!

My personal highlight: My soul feels at home on the water, a Gourmet Festival on a boat is THE a foodies’ happy place!

Welcome to Excellence Gourmet Festival.
A 2-day gourmet trip between Basel and Strasbourg that takes place every autumn. Booking takes place through the travel agency Mittelthurgau, click here right away if you like to book a slot. The cost starts at 285 CHF to 500 CHF per person (price vary depending on the guest’s gook). The transfer, overnight on the boat, food and breakfast is included in the price.

What to expect on the gourmet trip?

Excellent top cuisine, 48 Michelin stars and 560 Gault Millau points, a dedicated crew, live music and a breathtaking sunset on the Rhine river. Sounds like pure relaxation for soul and palate, doesn’t it? The concept of the Excellence Gourmet Festival, taking place this year for the 7th time offers an amazing choice of well renewed top Chefs. 39 endowed creative cooks from Switzerland and the world surprise foodies of all ages. Everything is prepared fresh and ad hoc on the boat. The evening program is moderated by different Swiss celebrities for example Sven Epiney or Christa Rigozzi during my attendance. Their interaction with the Chefs was excellent, they reveal a lot of insights about the Chefs with their interactive dialogue between every course. The atmosphere is very relaxed. While dining you don’t even notice how smooth the ship moves on the river!

A 2-day gourmet trip with sightseeing, culinary and complete relax on the river

The journey starts with the transfer to Strasbourg by a comfy bus. In Strasbourg, you get time to stroll through the city either by yourself or with an organized guide. In the early afternoon, there is a transfer to get on board one of the Gourmet boats. In my case, it was the Excellence Princess. After the check-in in my Junior Suite with a spectacular view over the Rhine river a welcome aperitive with sweets, salty snacks and live music everyone is set to start the gourmet experience. The perfect chance to get to know other foodies on board and discover every cosy corner of the Excellence Princess!
My favourite spot: one of the sofas in the glass-covered sky lounge. Here is where I slurp happy and full of excitement my Aperol spritz!

The Culinary program – Chef Flynn McGarry from New York (Restaurant Gem)

The dining highlight of my day: Flynn McGarry from the Restaurant gem in New York. The media describe him as a prodigy of cuisine. Listening to the interview I immediately understood, that he followed very early his idea and passion for cooking. And guess having a family around that understands someone’s passion is something unique you can ever wish for. But still, yes, it’s very impressive that he started at the age of 10 and is now at 20 it kind of seems that a lot of his dreams are already fulfilled! Flynn gives me the impression of a very humble, creative and somehow mature personality at his young age! Obviously, he discovered very early what he wants to do in his life and it is motivating, feeling the light and ambitious vibes he has. The interview held by Sven Epiney during the evening revealed a lot of funny insights, too.

The menu comes with a wine pairing. My favorite drop: the Carmelo Rodero Reserva, 2014, Bodegas Rodero, Ribera del Duero/Spain.

The menu at a glance

Starter: Scallop Chips with raw scallops and preserved citrus  – layers of Kohlrabi and pear

1 course: Lightly cooked beet “ceviche” with salted plums and smoked chilli

2 course: Grilled cabbage with oyster and grilled kale emulsion

3 course: Layers of squash and rutabaga with gruyere and black pepper

4 course: Celery root schnitzel with truffles and rye

5 course: Smoked and roasted duck breast with radicchio and duck xo sauce, salad on the side stew of duck and grilled cicorino rosso to share

Dessert: Quince granita with sage semifreddo

The combination of flavours, ingredients, spices and herbs used made that mainly focused plant-based menu very surprising but at the same time simple and comforting. The celery root schnitzel with the super crispy layer was fabulous and yummy.

My favourite dish: the pumpkin in a creamy, tasty gruyere sauce, perfectly balanced, a dish that I will try to cook at home! The dessert was a sage semifreddo and a quince granita, very Mediterranean and a true delight to end the event in glory!

Accommodation of the maritime lady

The Excellence Princess gives you all comfort you can think of. I would describe it as a modern and elegant Swiss Grand Hotel on the water! Find several options where to spend your free time. Choose between the glass-covered sky lounge, outside on the terrace or the elegant bar on the middle deck. In the mood for sauna or fitness? That’s available, too!

On the boat are 93 cabins with shower/bathroom, air conditioning, Sat-/TV, minibar, hairdryer, french balcony, and spacious windows. Find three different categories of cabins: In the upper and middle deck: 16 m2 and a Junior Suite with 20 m2, both with a french balcony, double bed or single beds. Under deck: Cabin with 13 m2 single or double bed.
The life on board feels safe due to the very robust construction properties of the boat.

A very warm thank you to all of the staff on board that made my stay memorable and to the agency Pantarhei that invited me to this glamorous mini-holiday on the water.

In the mood for some more travel and food stories? Find inspiration here.

Welcome to Autumn in Zurich,  a paradise for food & wine enthusiasts!

November in Zurich offers a wide array of culinary events and experiences that will tantalize your taste buds and leave you craving for more. In this blog article, I, your local food lover, will take you on a gastronomic journey through Zurich’s top food-related events this November. From indulging in traditional Swiss dishes to exploring international flavors, there’s something for every palate.

Let me guide you to some November highlights you have to put on your agenda right now!

Navigating the lake on Zurich with  of Wines at Expovina

Zurich’s love for wine is celebrated at Expovina. It’s the world’s largest wine exhibition on water, where you can sample an incredible variety of wines from around the world. It’s an opportunity to explore the world of fine wines, accompanied by scenic views of Lake Zurich by night. This event is a wine lover’s dream and a must to kick-off November! 11 ships and over 4000 international wines to taste! Exhibition entrance is 33 CHF and you can also book some master classes!

Date: from. 31.10. – 14.11.2024
Wine Exposition:
Mon-Sat: 13.00 bis 21.00 Uhr
Sun: 12.00 bis 19.00 Uhr
Gastronomic ship & Pier Food:
Mon-Sat: 12.00 bis 24.00
Sun: 12.00 bis 22.00
Learn more about: Expovina

For all Chestnuts-Lovers: Delicious home-made chestnut dessert at Vermicelleria

For those craving Autumn flavors in Zurich, Vermicelleria is the place to get some really creamy tasty vermicelles. The team  “Vermicelles” is traveling to the valleys of Ticino for a week to gather chestnuts, so that the fresh and delicious Vermicelles can be served in the bowls. Yumm!

By the way: If you did not now until now what vermicelles are: It’s a Swiss dessert made from sweetened chestnut purée, resembling thin pasta strands. They are typically served with whipped cream and enjoyed for their rich, nutty flavor.

Every day from 31.10. — 24.11.24- 14:00–22:00

Non and traditional Fondue place in Zurich to enjoy this November!

• Kronestübli at Limmatquai is your choice! Chilly Days, Melting Hearts: Club Fondue Returns. Weber’s Unrivaled Cheese Fondue with Brilliant Garnishes from Rechberg 1837 and the Finest Wines from Across the Land. Wild, Luscious, and Cheesy – Club Fondue in the Enchanting Kronestübli with a View over the Limmat.Where: Pop Up Hotel Krone, Limmatquai 88, 8001 Zürich
  When: Thu/Fr/Sat 18-23
• For a traditional Fondue experience a must is the Fondue Alp Grossmünsterplatz at Grossmünster. In the run-up to Christmas, there is a kitschy, pretty fondue chalet on Zwingliplatz near the Grossmünster. Cosiness and chalet character are guaranteed. It’s taking place from November 21 to December 23, 2024. Make your reservation here.
• Don’t miss out on the Christmas magic at the Wienachtsdorf on Sechseläutenplatz! It’s like Switzerland’s coolest and quirkiest holiday market – and it’s also a culinary adventure. When inside the beautifully decorated Swiss Chalet you will feel like in the Alps! Fondue season kicks off from November 21 to December 23, 2024.
  Open from Sunday to Wednesday, 11 am to 11 pm, and Thursday to Saturday, 11 am to midnight.

Stay tuned for more winter tips coming your way! December is knocking at the door, and we’re getting all set for Glühwein and delightful Christmas street food! Get around on my food guide, too!

My personal highlight: Trying a Khamir Sandwich (Lebanese pita with lamb) for the first time in my life at the legendary Kitchen Party in Badrutt’s Palace

The multi-cultural flavours of the Middle East took centre stage at this year’s St. Moritz Gourmet Festival. The region is a melting pot of cultures and influences, resulting in an incredible variety of flavours, textures and ingredients. It was a true pleasure and honour to discover this culinary extravaganza at this year’s St. Moritz Gourmet Festival. This festival brings together top chefs from around the world to showcase their culinary skills and offer festival-goers a truly unique dining experience.

With its unique location and spectacular backdrop, the festival is a culinary feast that perfectly complements the destination of St. Moritz!

One of my personal highlights from this year’s event was trying the Khamir Sandwich for the first time. This is a pita made with a blend of herbs and spices, filled with juicy lamb and vegetables. The end result is an incredible combination of flavours, textures and aromas that make this sandwich a must-try. The sandwich was served at the iconic Kitchen Party event in Badrutt’s Palace, where top chefs from around the world take over the kitchen and serve up a range of dishes. It was a real pleasure to experience the culinary delights of the Middle East in such an iconic setting. The event’s popularity has continued to grow in past years and has established itself as a must-visit event for foodies from Switzerland and the world.

These 10 Guest Chefs from the Middle East made the Festival a true delight

1. Sami Tamimi – Ottolenghi, London – Guest of Executive Chef Fabrizio Zanetti, Suvretta House
2. Najat Kaanache, Nur Restaurant, Fes, Guest of Executive Chef Janko Glotz, Nira Alpina
3. Silvena Rowe, Omnia by Silvena, Dubai, Guest of Executive Chef Kari Walker, Hotel Saratz
4. Zineb “Zizi” Hattab, Restaurant DAR & KLE, Zurich, Guest of Executive Chef Maxime Luvara, Badrutt’s Palace Hotel
5. Tomer Tal,  George & John Restaurant, Tel Aviv, Guest of Executive Chef Gian Nicola Colucci, Grand Hotel des Bains Kempinski
6. Alan Geaam, Restaurant Alangeaam, Paris, Guest of Executive Chef Fabrizio Piantanida, Grand Hotel Kronenhof
7. Athanasios Karagatzidis, Baron Restaurant, Beirut/Lebanon, Guest of Executive Chef Mauro Taufer, Kulm Hotel
8. Musa DaĞdeviren, Istanbul, Ciya Restaurant, Guest of Executive Chef Gero Porstein, Hotel Waldhaus Sils
9. Gal Ben Moshe, Prism Restaurant, Berlin, Guest of Executive Chef Rolf Fliegauf, Hotel Giardino Mountain
10. Raz Rahaw, OCD Restaurant, Tel Aviv, TEL AVIV, Guest of Executive Chef Fabrizio Crespi, Cartlon Hotel

As you can read some of these Chefs are based in Europe with their Restaurants! For all the ones that don’t want to travel too far or couldn’t have the chance to attend the St. Moritz Gourmet Festival 2023 – take this opportunity to visit them soon.

Learn about Chef Athanasios Karagatzidis life as a Chef  in my interview (Baron Restaurant, Beirut/Lebanon)

Before I get into my culinary highlight of the festival, I’d like to thank all of the chefs who worked so hard to make the event happen. I had a great time at the festival, and it was all thanks to you.

So let’s talk about my high point: Chef Antansios Karagatzidis Khamir sandwich! (Khamir is a word for yeast. The bread is a mixture of yeast, flour, milk powder and is sprinkled with sesame seeds and cooked to a toasty brown color). It was stuffed with slow-cooked lamb from the Pyrenees & pickled eggplants, Duqqua, Tour & pomegranate. The pita bread made with saffron was baked on-site. It was one of those dishes where everything just worked together beautifully.

What brought you all the way to Lebanon from Greece? Tell me about your childhood and start into gastronomy

Born in the north of Greece in a small village, I moved with my family to Canada as a young teenager. I grew up with an international flair. It was through travel with my parents that I discovered cuisine and fell in love with it.

At the age of 26, I started to work for a large hotel & gastronomy company and they sent me to Lebanon just by coincidence. The goal was to help them to create food concepts for their restaurants. The projects were a success so I continued working hard until one day, I was ready to open my own restaurant where I  could bring in all his passions and learnings from the world of gastronomy.

Where does your passion for food come from?

I spent many years travelling around the world, which only further fueled my passion for cooking. I received my degree from Dubrulle Culinary Institute in Vancouver, where I learned a lot about different cultures and their cuisines. As I explored new flavours and cooking techniques, my passion for cooking grew stronger. In Japan, I found particular inspiration before opening Baron Restaurant in Beirut. At Baron we focus on an organic approach to cooking, so you’ll never find a traditional hummus on our menu—but you will find an innovative interpretation of it! Our signature dish is a whole roast head of cauliflower in spiced butter and yoghurt tahini tartare, topped with walnuts and pomegranate seeds. We love sharing concepts at our restaurant.

What was a defining experience for you in your career as an Entrepreneur and Chef?

Around 2 years ago Baron was hit by a fire. We were able to rebuild the restaurant through the help of a team of volunteers and now serve our customers with an award-winning menu. The current financial climate in Lebanon is tough as you may know,  but we’re not going to let that stop us from doing what we love. Today, I received news that Baron has been awarded Best Restaurant in Lebanon 2023 by “The World’s 50 Best Restaurants” and ranked #16 in the Middle East & North Africa’s 50 Best Restaurants 2023. However, due to the current difficult situation in the country, I am currently spending the majority of my time at Costa Fria in Ericeria/Portugal where I am opening a new restaurant soon.

A big part of my work is the creation of concepts and design development of full kitchen operations covering catering and full hospitality services, QSR, bakeries, fine dining and bistro concepts. This means I travel a lot, and have calls and meetings besides cooking in my restaurants.

Events you should put on your bucket list when visiting St.Moritz Gourmet Festival

One of the highlights of the festival is the Gourmet Safari, where guests can indulge in a gastronomic tour of the city. Visitors can enjoy tastings of various dishes prepared by local chefs in different venues, giving them a chance to sample a variety of cuisines and flavours in one evening. The Gourmet Safari offers a fun and relaxed atmosphere, where guests can mix and mingle with fellow food lovers while enjoying their meals.

Another exciting event at the festival is the Kitchen Party. This is an interactive dining experience where guests can watch as the chefs prepare their meals in front of them. The Kitchen Party provides an opportunity for guests to get up close and personal with the chefs and learn about their cooking techniques and philosophies. The chefs will also answer any questions guests may have and provide insight into the ingredients and flavours used in their dishes.

In conclusion, the St. Moritz Gourmet Festival is a must-visit for anyone who loves excellent food discoveries and unique dining experiences. With its combination of the Gourmet Safari and Kitchen Party, guests are guaranteed a culinary journey like no other. Whether you’re a seasoned foodie or just love trying new dishes, this festival is not to be missed.

I want to take this opportunity to thank the organization of the St. Moritz Gourmet Festival for making such an excellent job and the Kulm Hotel for hosting me for two nights in their fabulous luxury surrounding.

Swiss Fondue is a dish that embodies the epitome of simplicity, conviviality and longing for the mountains, and even incorporates certain democratic values of Switzerland such as equality and solidary sharing

Who invented the one and only original “Fondue” ?

There are different stories about the origins of this Swiss national dish going around the world. The first says, that it has its origin in the West Swiss French alps called Savoy. Here poor shepherds developed the idea with the melted cheese 2800 years ago. The word fondue is french and means melted.

Others say, that Fondue is a recipe, that only back in the 50ties was nominated an official national dish. The cookbooks of the Swiss army added the recipe in the official Swiss cook books, only than it became famous in the whole country.

Which cheese to take for your fondue

One of the best-known fondue types is “Moitié-Moitié” which means “half half”. It’s  a blend of Gruyère cheese and Freiburger Vacherin cheese and has some white wine, cherries schnaps and cornstarch in it. Another classical is the fondue with Freiburg Vacherin cheese. This one is considered to be easier to digest, consists of only one type of cheese and, thanks to the addition of some water it has a creamy texture.

Depending on your preference, it is up to you to decide which other cheeses to add to the homemade fondue. For even more spice, an Appenzeller cheese could be the right choice. The savory and slightly sweet-tasting blue cheese Gorgonzola or a spicy-nutty Camembert can be ideal for a fancy fondue, too. Last but not least, it takes a dose of experimentation to find the ideal blend for oneself.

I absolutely recommend to buy fresh cheese and customize it with flavors, spices and quantity of alcohol desired. There are several ready-made Fondues that need only to be heated in the pot. It may not give you the authentic cheese pleasure, tough.

The pot where you prepare the fondue is called Caquelon, it is teflon coated, this prevents the liquid cheese from sticking at the bottom

The basic recipe

Ingredients for 4 persons

• approx. 600 of white bread
• 1 piece of garlic
• 400 g grind Gruyère cheese
• 400 g grind Vacherin cheese
• 3 d white wine
• 5 cl kirsch schnaps
• 2 tea spoons of maizena
• grind pepper
• a small amount of nutmeg

Preparation

1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
2. Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table.
3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don’t get burned.
   This menu may not be suited for small children.

Note: You may vary the mixture of cheese depending on your taste and availability. You may also use cooked potatos instead of or together with bread. Fruits as pears or peaches from the can are a pretty nice to add some extra to your fondue.

Most enjoy fondue in the alps, during a cold winter day. Once you understand how easy it is to prepare it at home, you may it even prepare on your balcony to avoid the cheese smell in the house!

Want to know where to eat fondue in Zurich? Read my December blog here!