Culinary Delights

The chef at the "Rosa Pulver" in Winterthur rejects traditional management structures. However, this does not harm the food, on the contrary: Michael Dober’s sustainable dishes always keep his guests in a good mood. 

Following the change of chef at the "Maihöfli" restaurant in Lucerne, the new young chef Robert Steuri is delighting guests at his restaurant with ambitious menus – both in the evening for fine dining and lunchtimes for a quick lunch.

Christian Vogel actually wanted to become a professional skier, but an accident paved the way for his good fortune as a Michelin-starred chef. Now he provides culinary delights at "Birdy’s by Achtien" in Brunnen (SZ) – and occasionally good music too.

Julien Mühlebach and Maximilian Dullinger combine fine dining with arts at the "AMEO" restaurant in Zurich. Find out more about the concept here.

Young chefs are always faced with the challenge of developing their own style – something Thies Henkel already achieved at an early age. At the "Oh de Vie" restaurant in the "Lenkerhof" resort, he was able to hone his skills once again. Now the chef has set up his own business.

Reto Brändli – born in 1991 – does not shy away from challenges. He was able to prove himself as head chef in the "Cà d’Oro" restaurant at the exclusive "Grand Hotel des Bains Kempinski". This was followed by other exclusive positions – and Reto Brändli is already on his way to new adventures.

She is the most amazing newcomer onto the restaurant scene: Zineb "Zizi" Hattab and her Zurich vegan restaurant "Kle".

Diego Della Schiava was promoted to head chef at "THE VIEW" restaurant in Lugano overnight – and has been impressing with his very own style ever since. The young family man favors outstanding products and remains true to his Italian roots when cooking.

Pink tables, family atmosphere and the very best dining experience: Welcome to “ROSI”, the neo-restaurant. Innovative chef Markus Stöckle looks to the gastronomic future with an eye on the past and offers his guests a culinary roller coaster ride. 

The “Glacier” restaurant in Grindelwald has been doing pioneering work in the field of sustainable and environmentally responsible fine dining for years. Chef de Cuisine Paul Cabayé is right at the forefront.

Tarik Lange, born in Dresden, made a name for himself at the "parkhuus" restaurant in Zurich’s "Park Hyatt" hotel, transforming it into a top-tier gourmet destination. Now, at "PUR Hurden", he ensures that guests can enjoy fine dining right by the lake.

Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.

Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.

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