The range of topics covered by the articles from Switzerland extends from cultural and culinary backgrounds to practical travel tips
In the village of Cerentino you can stay in the historic patrician house Cà Vegia, with copper boiler, soapstone stove and without electricity.
Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.
In Ticino, Switzerland, there are culinary treasures to be discovered to this day. Behind them are mostly passionate people who preserve culinary traditions.
Travel greener and be close to nature? Instead of camping, there’s glamping, a night in the barrel or digital detox in a patrician house without electricity. Deceleration guaranteed.
In Valais, the raclette cheese is spread with potato and cucumber. Raclette etiquette is not to wait in any case, so that everyone eats at the same time.
Ilario Galbani has passionately continued the story of Farina Bona, the roasted corn flour he produces in Vergeletto, Ticino.
Panettone is the Christmas classic. The pastry is made perfect by sourdough, the best ingredients and time. A visit to the Pasticceria Marnin in Locarno, Ticino
By bike, the Swiss means the road bike. Asphalt roads here go up to 2,600 meters. In addition, Swiss drivers have a reputation for being polite
A rewarding look at the turbulent history of this drink, which translated into German simply means wormwood. Absinthe is the taste of the forbidden
In the Upper Valais at an altitude of 1,150 meters and framed by the highest Swiss mountains grows the Heida wine This grape variety gives the place its nickname
The most modern knowledge from the world of vinology is adapted to the peculiarities of each site in this winery overlooking the bay of Agno.
Swiss Classics is a three-hour entertaining culinary tour of traditional stores and innovative start-ups through Zurich’s old town
The sparsely populated Valle di Muggio above Lake Lugano is the southernmost valley in Ticino. Chestnut forest alternates with dry meadows and orchards
Many fish swim in Lake Lugano: trout, pike, tench, chub. Gabriella Monfredini serves them as host of Swiss Tavolata in her cantine.
Zincarlin, a cone-shaped raw milk cheese, is a culinary specialty found only in the Valle di Muggio. It matures in cool cantinas (rock cellars)
Valais is the largest wine-growing region in Switzerland. Whether on a city tour, an e-bike tour or hiking tours, Valais wine is always a big topic
In Erschmatt, rye bread has been baked for centuries as a community event. Once a year, in December, they heat up the old oven in the community center
Basel offers a self-guided food tour. Under your own direction, you can reach restaurants with special concepts and get a lot for 29 Swiss francs.
The most expensive spice in the world does not only grow in the Orient. The southern slopes below the small village of Mund are considered the best growing area for the rare plants
Picnic with Picasso – How a small museum in Switzerland charmingly encourages its visitors to linger with a creative and Corona-worthy idea
Saffron gives an incomparable aroma. It would be too bad and too expensive to use saffron only as a coloring agent. About the cultivation in Valais and Morocco.
The Swiss border and trading city of Basel is home to Switzerland’s oldest university, 46 museums and has served as a refuge for many a maverick thinker
The Waldhaus Sils is a nostalgic place full of stories about its illustrious guests. The grand hotel in the Upper Engadine has been writing hotel history since 1908.
A harmonious triad of culture, design and wine in the boutique hotel between Vitra Campus and Fondation Beyeler. Star architects and designers meet here
Celerina, the place where the Cresta Palace Hotel is located, is not far from Sankt Moritz, but is known as an independent place only in Switzerland
Lenk is an insider tip because the place is remote and almost only known in Switzerland. When the road ends you reach the village and the hiking paradise Lenk
Die in der Schweiz entstandenen Fotos von Georg Berg können für alle Nutzungsarten bei der internationalen Bildagentur Alamy lizensiert werden.
Roggenbrot aus dem Wallis
Das Dorf Erschmatt im Kanton Wallis steht ganz im Zeichen des Roggens. Fotos aus dem Stadel und dem historischen Backhaus zeigen, wie man sich früher gemeinschaftlich mit eigenem Roggenbrot versorgt hat. Als geschützte Ursprungsbezeichnung (GUP) oder appellation d’origine protégée (AOP) ist das Walliserbrot eine Schweizer Brotspezialität. Den Kalender gibt es in verschiedenen Größen. Er ist das perfekte Geschenk für Liebhaber des ursprünglichen Lebens.