Month: April 2022

Sablier Rooftop wins Master 2021

18. Best of Swiss Gastro

The Swiss audience award Best of Swiss Gastro (BOSG) has been presented for the 18th time in eight categories. The overall winner of the evening and new Master Best of Swiss Gastro 2021 is the Sablier Rooftop Restaurant & Bar in The Circle at Zurich Airport.

The BOSG expert jury nominated a total of 102 innovative Swiss establishments with compelling concepts. Over a period of two months, these restaurants, bars, cafés, and takeaways were then judged... Continue reading...

The barrel makes the difference

Starward: Fortis, Nova, and Left Field Whiskey

This up-and-coming whiskey distillery, founded by David Vitale, is based in Melbourne. It uses local ingredients and focuses on full-bodied flavors and wine-like aromas.

All whiskies are matured in Australian wine barrels from the region, which is unusual as whisky is usually stored in freshly charred oak barrels or former bourbon barrels. For Starward Fortis, David Vitale uses ... Continue reading ...

Bartender International

Armin Azadpour, Hunky Dory, Frankfurt

In recent years, some great new bars have seen the light of day in Frankfurt. Here we find Armin Azadpour, a good friend of mine, who moved from Zurich back to his hometown Frankfurt a few years ago. A brave move, but back then he told himself: "It will all work out". Today, Armin commutes between Frankfurt and Zurich as he runs the newly opened Lupo with Claudio Sacchi and Patrick Schindler.

Armin was born in Germany, but his parents are from Iran. It took him a while to discover his second passion after fashion: bartending. After his ... Read more ...

A wolf roams through Zurich

Bar Lupo, Zurich

The Lupo bar on Badenerstrasse in Zurich is both a restaurant and a bar. It breaks with traditional gastronomic role models while at the same time focusing on classics. Three well-known Zurich restaurateurs are at the helm.

Claudio Sacchi (Sacchi Bar), Armin Azadpour (Hunky Dory, FFM), and Patrick Schindler (Action Grub, Soi Thai) got together in the summer of 2021 and decided to create their own interpretation of a bar... Continue reading...

Natural non-alcoholic aperitif

Giselle 0.0%

Ginger, lime, and quince combined—a dream trio straight out of a storybook. And now Giselle is also available without alcohol!

Four brilliant minds wanted to create something different from what everyone else was already doing. Freshness, bitterness, a crisp acidity, and all without being too sweet. And now there's ... Continue reading ...

May 2, 2022, Zurich-Oerlikon

These are the finalists of the SWISS COCKTAIL OPEN 2022

Over 60 recipes were submitted for Switzerland's biggest cocktail competition. The 24 finalists have now been chosen and will pre-mix their cocktails at the grand final event on May 2, 2022.

The SWISS COCKTAIL OPEN was held for the first time last year. However, this does not change the fact that it is already the largest cocktail competition in Switzerland. ... Continue reading ...

Best culinary apprentice chosen

Fynn Thielen, The Dolder Grand, wins "gusto22"

In a three-hour cooking competition, the nine finalists had to demonstrate their skills in front of a panel of expert judges. In the end, Fynn Thielen from The Dolder Grand came out on top. At a festive gala, he was crowned the winner of "gusto22" and thus the best apprentice chef of 2022.

On April 1, the culinary industry gathered for the first major industry event without restrictions in a long time. Around 400 guests accepted Transgourmet/Prodega's invitation to the Casino Bern. As part of "gusto22" ... Continue reading ...

Longseller at its best

Bar Les Trois Rois, Basel

Cocktail and pleasure culture at the highest level, in consistent quality and from early to late. With team strength, scene commitment and the appeal of one of Europe's oldest city hotels: the SWISS BAR AWARDS 2021 choose the bar of Basel's Grand Hotel Les Trois Rois on the banks of the Rhine as Best Longseller Bar.

The times when almost exclusively holidaymakers or business people enjoyed a soft drink or a cocktail at the hotel bar are long gone. The inhibition threshold to enter the communicative heart of the hotel as an "out-of-house guest" has ... Read more ...

Art of Italicus Aperitivo Challenge

Marco Colelli wins the 1st Italicus Competition

April 4 was the big day. The eight finalists gathered at the Parkhotel Delta in Ascona for the grand showdown. Out of almost 50 applicants from all regions of Switzerland, 12 Barkeeper made it Barkeeper the qualifying round.

Italicus Italy then selected the eight finalists who competed for victory and qualification for the international final in Rome on May 29. This year, ... Continue reading ...

Aromatics from the dash bottle

cocktail bitters

A stimulating drink made from any type of spirit, sugar, water, and bitters. This is the original form of the cocktail, as first defined in a newspaper report in 1806. It's high time to take a closer look at the ingredient that adds depth and complexity: "One Dash at a Time."

Angostura. Three decades ago, this word would have been enough to answer the question: "What exactly is cocktail bitters?" With its oversized paper dress, this mysterious ingredient still belongs in almost ... Continue reading ...

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