Where friendship meets success

Silvio Germann, you have transformed Mammertsberg into a gourmet destination in just two years. How did you do that?  

S.G.: I believe that Mammertsberg’s success is the result of the makeup of our team. Giuseppe in front of house, Caro at the reception desk, and me in the kitchen. I can feel that our core team understands what we want and where we want to go. This kind of success is always a team effort. We all want to offer our guests the very best. But it’s not just about what ends up on their plates or in their glasses – it’s about the experience as a whole.

What makes Mammertsberg unique?  

S.G.: Mammertsberg is a place where people come not just to eat, but also to spend their time intentionally. It is a place where you can leave behind some of the stress of everyday life; a place where you can enjoy spending time with the people you came with.

How would you define your cuisine? 

S.G.: I cook with very simple ingredients. You recognise what you’re eating; it’s not sorcery. And we try to incorporate as many local ingredients as possible. Our menus are designed so that they don’t overwhelm guests. We try to keep our snacks and amuse-bouches on the lighter side. I also enjoy playing with acidity, and I try to incorporate this into every dish. But at the end of the day, we just want to serve simple dishes and products in the highest possible quality.

What role does wine play in your restaurant?  

S.G.: For me, wine and food are a joy that go together perfectly. Giuseppe spends a lot of time thinking about which wines pair best with which dishes. Naturally, we’re always happy when a guest says we can surprise them with a pairing because this means they get the true Mammertsberg experience.

Can you give us an example of a perfect pairing of a dish and a wine? 

S.G.: I think champagne pairs well with everything. Especially with our dishes, which often have a certain amount of acidity. When it comes to fish, chardonnay is always a good choice. And you can never go wrong with a juicy pinot.

What values do you have in common with V-ZUG?   

S.G.: In addition to local products, innovation also plays a major role for us. Just like V-ZUG, we never want to stand still and are always trying to think one step ahead. We are constantly asking ourselves: Are we doing the right thing? How could we be even better? In this way, the company is very similar to us. It is also always trying to improve in order to offer its customers the very best.   

Why did you choose V-ZUG as your partner in the kitchen?   

S.G.: I’ve worked with V-ZUG appliances for a long time now and I’ve always been extremely happy with them. V-ZUG also offers excellent service. If we ever need to change a setting on an appliance, or on the rare occasions where we have a problem, someone is here to help in no time at all. V-ZUG is simply a brand that you can trust, and that’s priceless.

Giuseppe Lo Vasco, how many vintages do you offer your guests at Mammertsberg? 

G.L.V.: We have around 1,000 different wines on our wine list and around 4,000 bottles in our wine cellar. The oldest is a ‘61 Bordeaux. Almost every bottle in the cellar has been purchased since we took over. Slowly but surely, a structure is emerging – together with Silvio’s dishes, of course. At the beginning, it was more about covering all the key wine regions. But over time, we’ve started to move in our own unique direction; however, Silvio’s style still has a major influence on our wine selection.  

How do you choose the wines on your wine list?  

G.L.V.: I frequently attend wine tastings in Zurich, St. Gallen and Basel, and I love travelling and getting input from different places. Then I do my research on social media, where I follow sommeliers from around the world as well as lots of restaurants and food bloggers. Also, never underestimate tips from guests and friends. If you keep an open mind, you’ll often be pleasantly surprised.  

What aspects are important for you when selecting a new wine?  

G.L.V.: The price has to be right. Beyond that, I also aim for us to offer something exclusive to our customers. They don’t always have to be the rarest, most expensive wines; they could be from a smaller Swiss winery that only produces a very limited number of bottles.

How do you find the best wine for each dish?  

G.L.V.: Naturally, there are some basic rules that you need to learn and keep in mind. These rules help you pair wine with food. For example, if a dish is spicy, you can work with a sweetness in the wine. But I think a successful wine pairing also needs to be tailored to the individual guest. For this reason, we always try several wines for each dish.

What challenges and opportunities do you see in the future of wine? What trends do you see on the horizon? 

G.L.V.: In general, people are drinking more whites. This has to do with the heat, but it is also because winemakers are producing more white wines. As a result of climate change, the grapes used for red wines need to be planted further and further north. Local wines are also important to us. During the pandemic in particular, we focused on Swiss wines and tried a lot more of them. And nowadays, guests want to know where a wine comes from and, for example, how it’s grown and produced. 

How do you store the bottles?  

G.L.V.: We have a large wine cellar where we store all our bottles at 14°C. All the bottles are stored on their sides. This prevents the cork from drying out and ensures the wine stays good for longer. We also have a separate WineCooler from V-ZUG that we use to store our white wines and champagne. Champagne should be served at 8°C. But it’s also important to keep it at a constant temperature. For red wine, a temperature of 14°C is essential. And you should always store wine in a dark place.