Pike perch - leek
.
Turbot - potato - truffle
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Char - lambs lettuce
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Duckliver - chocolate - brioche
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Tartelette - pumpkin - horseradish
.
Black salsify - balsam of apple - truffle
.
Macaron - cabbage - moustard
.
Egg royale
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Madeleines / Brown butter / Mascarpone
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Muscat pumpkin / Sour milk from Floh / Meadow cumin
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Cherry stone / Coffee sauce / Oxalis
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit. Highly recommend
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Currant from farm Räss & batter aged Negroni
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Challans duck / Lingonberry / Garum
.
Holzen Angus beef / Black salsify
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater

Porridge / Bitter salad / Dried meat from Brügger
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater @theworlds50best

Sven's Raclette / Mountain potatoes / Truffle
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. This is a restaurant that I really can’t wait to revisit.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Pikeperch from Lago Maggiore / Sea buckthorn kosho / Swiss XO sauce
.
Ribel-corn fed chicken / Domleschg beetroot / Blackcurrant
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table looking into the open kitchen
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Char from Val Lumnezia / Burnt cream / Fir
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Winter cabbage / Alpine Caviar - Oona «Nº103 - traditionnel»
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines. In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist. Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with an uninterrupted view into the kitchen. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Pumpkin / Elderflower
Marcel's brussel sprout / Fennel pollen
Jerusalem artichoke from Paspels / Apple
Wild mushrooms / Thyme
.
One of my favourite meals of 2020 was one of my last of the year. On my little jaunt around Switzerland I spent a couple of nights at the @resortragaz Grand Resort Bad Ragaz, nestling in the mountains this large hotel resort boasts not one but two two Michelin star restaurants plus a couple of very respectable more casual offerings. On my first night I visited Memories where chef Sven Wassmer @wassmermemories cooks a tasting menu using locally foraged products, Swiss produce from small local suppliers alongside some of the best ingredients available from further afield. And expertly paired with some stellar wines.
In his own words, “Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.
Our only limits are the natural boundaries imposed by the seasons. They determine the quality of the produce, wherever it comes from. In my cooking, I hope that guests can sense that our ingredients are of the finest quality, carefully selected and matured and ripened to perfection. I want my cooking to evoke happy memories in our guests and create unforgettable new ones.
To help achieve this, I also resort to traditional techniques such as fermentation, pickling and drying. Grilling also plays an important role because, when it comes to food preparation, nothing is more primal than the power of fire.”
Apart from the fantastic food, Memories is a beautifully designed space, with an open kitchen where you can choose to sit at a counter on one side or as I did, have a table also with a view into the kitchen.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best