Picked from the tree, fished from the water, harvested from the field, roasted, dried, cooked: the silhouette of Switzerland has something to offer not only for the eye, but also for the palate.
What the Bergell, the Rhine, the Val Onsernone or the Romandie taste like – we serve it in the form of a six-course story menu.
Have fun devouring the current issue of Transhelvetica #67 "Edible Landscape" , which has something to suit every taste. Enjoy!