Stories

Spannende Geschichten rund um die Zusammenarbeit mit den Spitzenköchen.

A fountain of ideas

Circus Zugolino

Blossom Vinegar

Tanja by Night

A new year

Circus Zugolino

When they took to the stove

An object of culinary enjoyment, pleasure and style.

Salted caramel buttercream

Tanja by Night

The V-ZUG Superheroes

The whole Comic!

Crispbread

Tanja by Night

Magic on New Year’s Eve

The V-ZUG superheroes

The making of

A year's worth of work and many discussions

Herb infused honey

Tanja by Night

Tinkering in the lab

The V-ZUG superheroes

Porridge

Tanja by Night

Organic market trend

Why are organic markets so popular?

A fantastic break

The V-ZUG superheroes

Ryan Clift

Happy, British, unique

Shojin ryori

Traditional Japanese dining without meat or fish

Fuel for sleepyheads

The V-ZUG superheroes

The cook and his farmer

The idyll on the hill

Fried Rice

Tanja by Night

Fruit compote

Tanja by Night

Bruno Muff

Fruit grower and liquor distiller

“1000 ideas”

10 years Restaurant Stucki

A brilliant idea

The V-ZUG superheroes

Silvio Germann

"Achieving exceptional taste requires time and patience."

The V-ZUG superheroes

On a quest for justice and imaginative cooking

Marcel Skibba

“The guests should be able to enjoy what they have on their plate.”

Markus Arnold

"The culinary trade needs to be more relaxed."

The quiet, talented Mr Fuchs

“A new dish always starts in your head”

Muesli bars

Tanja by Night

Ginger tea

Tanja by Night

Markthalle Neun Berlin

by Esther Kern

Wholegrain Bread

Tanja by Night

Gourmet Mini 2017

Julian cooks himself into the heart of top chef Tanja Grandits

Pancakes

Tanja by Night

Müesli

Tanja by Night

Ice Tea

Tanja by Night

Culinary extravaganza

The visitors were amazed and the setting was like something from a fairytale

Tanja by Night

Her column from the late hours

Giovannini’s new lightness

“We respect the products, the guests, and our employees”

A visit to Walter Klose

A hilltop idyll

Behind the scenes of Vacuisine

A pinch of passion

A day at the castle

In the kitchen with Andreas Caminada

Man at the front

Visit to Oliver Friedrich at Schloss Schauenstein

Herb lore for children

The master chef and her little seeds

The patissier Julien Duvernay

At Tanja Grandits’ Stucki restaurant in Basel is a smiley workhorse with a sweet tooth

A visit to Anton Schmaus

Tour at Storstad with Anton Schmaus

Aspargus

It is the first vegetable that satisfies our longing in spring

The potato

Switzerland’s simplest & best basic food

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