Recipes. Glimpses into our culinary world. Simple, genuine, creative.

Switzerland’s top chef Tanja Grandits is convinced that to have excellent ideas you need the freedom to think of them and the opportunity to develop without being put under pressure.

In Rickenbach, near Schwyz, a little miracle of haute cuisine has taken place virtually overnight. At the heart of it all is likeable Dominik Hartmann, who has caused quite a stir with his restaurant Magdalena.

Andreas Caminada is one of the internationally best-known Swiss chefs. He achieves excellence by focusing on his strengths.

Research, recipe development and storytelling: but what does the life of a food scout actually look like? A day in the life of Richard Kägi gave us some exciting insights.

Qualified software engineer Zineb “Zizi” Hattab exploded onto the gastro scene in 2020 with her vegan restaurant KLE in Zurich. The career changer recognized early on that her true passion was creating delicious food.

His Hôtel de Ville is one of the best restaurants in the world. Yet for top chef Franck Giovannini it’s the emotional impact of his food that matters most.

Marco Campanella, head chef at Eden Roc in Ascona and Tschuggen Grand Hotel in Arosa, has already proven that hard work leads to success. Now he wants all his menus to have a “common thread” running through them.

Jan Hartwig has three Michelin stars, making him one of the world’s best chefs. Cooking is his absolute favourite thing in life, and he’s at his happiest just cooking by feel.

Markus Arnold, Bern’s most innovative restaurateur, is convinced that what makes a good chef into an excellent chef is a love of food and cooking.