Month: April 2022

Sablier Rooftop wins Master 2021

18th Best of Swiss Gastro

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

The BOSG jury of experts nominated a total of 102 innovative Swiss restaurants with a convincing concept. Over a period of two months, these restaurants, bars, cafés and take-aways were then put to the test... Read more...

The barrel makes the difference

Starward: Fortis, Nova and Left-Field Whisky

Melbourne is home to this up-and-coming whisky distillery founded by David Vitale. It uses local ingredients and focuses on full-bodied flavours and vinous aromas.

All whiskies are matured in Australian wine casks from the region, which is special because whisky is usually stored in freshly charred oak casks or former bourbon casks. For the Starward Fortis, David Vitale uses ... Read more...

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

Zurich's Bar Lupo on Badenerstrasse is a restaurant and bar in one. It breaks with traditional gastronomic role models and at the same time focuses on classics. Three well-known Zurich restaurateurs are in charge.

Claudio Sacchi (Sacchi Bar), Armin Azadpour (Hunky Dory, FFM) and Patrick Schindler (Action Grub, Soi Thai) found each other in the summer of 2021 and made the decision to create their interpretation of a bar ... Read more...

Apéritif Naturel sans alcool

Giselle 0.0%

Ginger, lime and quince combined - a dream trio as it is written in the book. And from now on, Giselle is also available without alcohol!

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

2 May 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 selected and will present their cocktails at the grand final event on 2 May 2022.

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

Best apprentice chef 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 jury of experts. In the end, Fynn Thielen from The Dolder Grand came out on top. At a festive gala, he was crowned the "gusto22" winner and thus the best cookery learner of 2022.

On 1 April, the culinary industry met for the first major industry event without restrictions in a long time. Around 400 guests accepted the invitation from Transgourmet/Prodega to the Casino Bern. As part of "gusto22" ... Read more ...

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

On 4 April, the time had come. The eight finalists met in the Parkhotel Delta in Ascona for the big showdown. Out of almost 50 applications from all regions of Switzerland, 12 Barkeeper made it into the qualification.

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

Aromatic from the Dash Bottle

Cocktail Bitters

A stimulating drink made from spirits of any kind, sugar, water and bitters. This is the original form of the cocktail, as the formula was first defined in a newspaper report in 1806. High time to take a closer look at the ingredient that provides depth and complexity: "One Dash at a Time".

Angostura. Three decades ago, this word would probably have sufficed as an answer to the question: "What actually is a cocktail bitter?" With its oversized paper dress, this mysterious ingredient belongs in still almost ... Read more...

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