My personal highlight: A cozy haven at Carlton Hotel, warmth embracing me amidst the fireplace’s flickering flames, sipping a delicious cocktail!

In the midst of the St. Moritz Gourmet Festival, I had the privilege of escaping the hustle and bustle to immerse myself in the serene embrace of Carlton Hotel. Tucked away in the Engadine Valley, this exquisite retreat offered not just luxury, but a genuine sense of warmth and hospitality that felt like coming home. Here’s a glimpse into my personal journey of tranquility and indulgence at Carlton Hotel in St. Moritz.

Why Carlton Hotel St. Moritz stole My Heart

From the moment I stepped through the doors of Carlton Hotel, I was enveloped in an atmosphere of understated elegance and genuine hospitality. It felt less like checking into a hotel and more like being welcomed into a dear friend’s chalet, where every comfort was thoughtfully curated to ensure a memorable stay. The traditional Engadine architecture, combined with modern design elements, created a cozy yet sophisticated ambiance. What truly sets this hotel apart is the harmonious blend of modern architecture and interiors seamlessly intertwined with antique pieces rich in history and character. The carefully restored interior of the Bel Étage, which features two historic open fireplaces, forms the heart of the building.

Accommodation

With only 60 rooms this hotel stands as St. Moritz’s most intimate luxury destination, offering spacious accommodations and attentive service to cater to the needs of every guest. As I settled into my room, I was greeted by stunning views of the Engadine Mountains from my balcony. The warm colors and delicate fabrics enveloped me in a sense of tranquility, while the spaciousness provided a welcome retreat from the festivities of the Gourmet Festival. Carlton Hotel provided the perfect sanctuary for relaxation and rejuvenation.

Ever dreamed of a retreat with breathtaking views? Their penthouse suite, spanning the entire eighth floor, offers just that. With five balconies providing a 360-degree panoramic vista of Lake St. Moritz and the surrounding mountains, it’s a haven of luxury. Complete with a living room fireplace, private lift access, 24-hour concierge service, and the option for an outdoor butler, it’s the epitome of indulgence.

Embracing Wellness and Indulgence

During my stay, I indulged in the holistic offerings of Carlton Hotel’s wellness facilities, including the “dipiù” Spa. There are also some weekly yoga sessions available. The Spa offered a blissful journey of self-care, allowing me to nourish both body and soul amidst the breathtaking beauty of the Swiss Alps. The heated outdoor pool was the cherry on the top!

Restaurant offer at Carlton Hotel

Grand Restaurant, led by Chef Salvatore Frequente and his team, offers culinary delights inspired by Engadine nature. Designed by Ticino interior designer Carlo Rampazzi, the ambiance is warm and inviting. If you’re looking for authentic high class Italian recipes, this is your choice!

Da Vittorio – St. Moritz, boasting 2 Michelin stars and 18 GaultMillau Points, is the crown jewel of Carlton Hotel’s dining experience. Renowned for the authentic Italian cuisine crafted by the Cerea brothers. Advance booking is recommended to secure your table. Reopening on December 6, 2024.

Conclusion

My time at Carlton Hotel in St. Moritz was nothing short of magical. From the personalized service to the breathtaking surroundings, every moment felt like a cherished memory in the making. I carry with me the warmth of the Engadine sun and a lasting impression of genuine hospitality and tranquility that defines the Carlton experience.

Acknowledgment

A heartfelt thank you to the entire team at Carlton Hotel for their dedication to providing an unforgettable experience during the St. Moritz Gourmet Festival.

Address: Carlton Hotel St. Moritz – Via Johannes Badrutt 11 – 7500 St. Moritz – Switzerland

Explore More Lovefoodish Travel Stories and Accommodation recommendations

Welcome to Autumn in Zurich,  a paradise for food & wine enthusiasts!

November in Zurich offers a wide array of culinary events and experiences that will tantalize your taste buds and leave you craving for more. In this blog article, I, your local food lover, will take you on a gastronomic journey through Zurich’s top food-related events this November. From indulging in traditional Swiss dishes to exploring international flavors, there’s something for every palate.

Let me guide you to some November highlights you have to put on your agenda right now!

Navigating the lake on Zurich with  of Wines at Expovina

Zurich’s love for wine is celebrated at Expovina. It’s the world’s largest wine exhibition on water, where you can sample an incredible variety of wines from around the world. It’s an opportunity to explore the world of fine wines, accompanied by scenic views of Lake Zurich by night. This event is a wine lover’s dream and a must to kick-off November! 11 ships and over 4000 international wines to taste! Exhibition entrance is 33 CHF and you can also book some master classes!

Date: from. 31.10. – 14.11.2024
Wine Exposition:
Mon-Sat: 13.00 bis 21.00 Uhr
Sun: 12.00 bis 19.00 Uhr
Gastronomic ship & Pier Food:
Mon-Sat: 12.00 bis 24.00
Sun: 12.00 bis 22.00
Learn more about: Expovina

For all Chestnuts-Lovers: Delicious home-made chestnut dessert at Vermicelleria

For those craving Autumn flavors in Zurich, Vermicelleria is the place to get some really creamy tasty vermicelles. The team  “Vermicelles” is traveling to the valleys of Ticino for a week to gather chestnuts, so that the fresh and delicious Vermicelles can be served in the bowls. Yumm!

By the way: If you did not now until now what vermicelles are: It’s a Swiss dessert made from sweetened chestnut purée, resembling thin pasta strands. They are typically served with whipped cream and enjoyed for their rich, nutty flavor.

Every day from 31.10. — 24.11.24- 14:00–22:00

Non and traditional Fondue place in Zurich to enjoy this November!

• Kronestübli at Limmatquai is your choice! Chilly Days, Melting Hearts: Club Fondue Returns. Weber’s Unrivaled Cheese Fondue with Brilliant Garnishes from Rechberg 1837 and the Finest Wines from Across the Land. Wild, Luscious, and Cheesy – Club Fondue in the Enchanting Kronestübli with a View over the Limmat.Where: Pop Up Hotel Krone, Limmatquai 88, 8001 Zürich
  When: Thu/Fr/Sat 18-23
• For a traditional Fondue experience a must is the Fondue Alp Grossmünsterplatz at Grossmünster. In the run-up to Christmas, there is a kitschy, pretty fondue chalet on Zwingliplatz near the Grossmünster. Cosiness and chalet character are guaranteed. It’s taking place from November 21 to December 23, 2024. Make your reservation here.
• Don’t miss out on the Christmas magic at the Wienachtsdorf on Sechseläutenplatz! It’s like Switzerland’s coolest and quirkiest holiday market – and it’s also a culinary adventure. When inside the beautifully decorated Swiss Chalet you will feel like in the Alps! Fondue season kicks off from November 21 to December 23, 2024.
  Open from Sunday to Wednesday, 11 am to 11 pm, and Thursday to Saturday, 11 am to midnight.

Stay tuned for more winter tips coming your way! December is knocking at the door, and we’re getting all set for Glühwein and delightful Christmas street food! Get around on my food guide, too!

My personal highlight: Trying a Khamir Sandwich (Lebanese pita with lamb) for the first time in my life at the legendary Kitchen Party in Badrutt’s Palace

The multi-cultural flavours of the Middle East took centre stage at this year’s St. Moritz Gourmet Festival. The region is a melting pot of cultures and influences, resulting in an incredible variety of flavours, textures and ingredients. It was a true pleasure and honour to discover this culinary extravaganza at this year’s St. Moritz Gourmet Festival. This festival brings together top chefs from around the world to showcase their culinary skills and offer festival-goers a truly unique dining experience.

With its unique location and spectacular backdrop, the festival is a culinary feast that perfectly complements the destination of St. Moritz!

One of my personal highlights from this year’s event was trying the Khamir Sandwich for the first time. This is a pita made with a blend of herbs and spices, filled with juicy lamb and vegetables. The end result is an incredible combination of flavours, textures and aromas that make this sandwich a must-try. The sandwich was served at the iconic Kitchen Party event in Badrutt’s Palace, where top chefs from around the world take over the kitchen and serve up a range of dishes. It was a real pleasure to experience the culinary delights of the Middle East in such an iconic setting. The event’s popularity has continued to grow in past years and has established itself as a must-visit event for foodies from Switzerland and the world.

These 10 Guest Chefs from the Middle East made the Festival a true delight

1. Sami Tamimi – Ottolenghi, London – Guest of Executive Chef Fabrizio Zanetti, Suvretta House
2. Najat Kaanache, Nur Restaurant, Fes, Guest of Executive Chef Janko Glotz, Nira Alpina
3. Silvena Rowe, Omnia by Silvena, Dubai, Guest of Executive Chef Kari Walker, Hotel Saratz
4. Zineb “Zizi” Hattab, Restaurant DAR & KLE, Zurich, Guest of Executive Chef Maxime Luvara, Badrutt’s Palace Hotel
5. Tomer Tal,  George & John Restaurant, Tel Aviv, Guest of Executive Chef Gian Nicola Colucci, Grand Hotel des Bains Kempinski
6. Alan Geaam, Restaurant Alangeaam, Paris, Guest of Executive Chef Fabrizio Piantanida, Grand Hotel Kronenhof
7. Athanasios Karagatzidis, Baron Restaurant, Beirut/Lebanon, Guest of Executive Chef Mauro Taufer, Kulm Hotel
8. Musa DaĞdeviren, Istanbul, Ciya Restaurant, Guest of Executive Chef Gero Porstein, Hotel Waldhaus Sils
9. Gal Ben Moshe, Prism Restaurant, Berlin, Guest of Executive Chef Rolf Fliegauf, Hotel Giardino Mountain
10. Raz Rahaw, OCD Restaurant, Tel Aviv, TEL AVIV, Guest of Executive Chef Fabrizio Crespi, Cartlon Hotel

As you can read some of these Chefs are based in Europe with their Restaurants! For all the ones that don’t want to travel too far or couldn’t have the chance to attend the St. Moritz Gourmet Festival 2023 – take this opportunity to visit them soon.

Learn about Chef Athanasios Karagatzidis life as a Chef  in my interview (Baron Restaurant, Beirut/Lebanon)

Before I get into my culinary highlight of the festival, I’d like to thank all of the chefs who worked so hard to make the event happen. I had a great time at the festival, and it was all thanks to you.

So let’s talk about my high point: Chef Antansios Karagatzidis Khamir sandwich! (Khamir is a word for yeast. The bread is a mixture of yeast, flour, milk powder and is sprinkled with sesame seeds and cooked to a toasty brown color). It was stuffed with slow-cooked lamb from the Pyrenees & pickled eggplants, Duqqua, Tour & pomegranate. The pita bread made with saffron was baked on-site. It was one of those dishes where everything just worked together beautifully.

What brought you all the way to Lebanon from Greece? Tell me about your childhood and start into gastronomy

Born in the north of Greece in a small village, I moved with my family to Canada as a young teenager. I grew up with an international flair. It was through travel with my parents that I discovered cuisine and fell in love with it.

At the age of 26, I started to work for a large hotel & gastronomy company and they sent me to Lebanon just by coincidence. The goal was to help them to create food concepts for their restaurants. The projects were a success so I continued working hard until one day, I was ready to open my own restaurant where I  could bring in all his passions and learnings from the world of gastronomy.

Where does your passion for food come from?

I spent many years travelling around the world, which only further fueled my passion for cooking. I received my degree from Dubrulle Culinary Institute in Vancouver, where I learned a lot about different cultures and their cuisines. As I explored new flavours and cooking techniques, my passion for cooking grew stronger. In Japan, I found particular inspiration before opening Baron Restaurant in Beirut. At Baron we focus on an organic approach to cooking, so you’ll never find a traditional hummus on our menu—but you will find an innovative interpretation of it! Our signature dish is a whole roast head of cauliflower in spiced butter and yoghurt tahini tartare, topped with walnuts and pomegranate seeds. We love sharing concepts at our restaurant.

What was a defining experience for you in your career as an Entrepreneur and Chef?

Around 2 years ago Baron was hit by a fire. We were able to rebuild the restaurant through the help of a team of volunteers and now serve our customers with an award-winning menu. The current financial climate in Lebanon is tough as you may know,  but we’re not going to let that stop us from doing what we love. Today, I received news that Baron has been awarded Best Restaurant in Lebanon 2023 by “The World’s 50 Best Restaurants” and ranked #16 in the Middle East & North Africa’s 50 Best Restaurants 2023. However, due to the current difficult situation in the country, I am currently spending the majority of my time at Costa Fria in Ericeria/Portugal where I am opening a new restaurant soon.

A big part of my work is the creation of concepts and design development of full kitchen operations covering catering and full hospitality services, QSR, bakeries, fine dining and bistro concepts. This means I travel a lot, and have calls and meetings besides cooking in my restaurants.

Events you should put on your bucket list when visiting St.Moritz Gourmet Festival

One of the highlights of the festival is the Gourmet Safari, where guests can indulge in a gastronomic tour of the city. Visitors can enjoy tastings of various dishes prepared by local chefs in different venues, giving them a chance to sample a variety of cuisines and flavours in one evening. The Gourmet Safari offers a fun and relaxed atmosphere, where guests can mix and mingle with fellow food lovers while enjoying their meals.

Another exciting event at the festival is the Kitchen Party. This is an interactive dining experience where guests can watch as the chefs prepare their meals in front of them. The Kitchen Party provides an opportunity for guests to get up close and personal with the chefs and learn about their cooking techniques and philosophies. The chefs will also answer any questions guests may have and provide insight into the ingredients and flavours used in their dishes.

In conclusion, the St. Moritz Gourmet Festival is a must-visit for anyone who loves excellent food discoveries and unique dining experiences. With its combination of the Gourmet Safari and Kitchen Party, guests are guaranteed a culinary journey like no other. Whether you’re a seasoned foodie or just love trying new dishes, this festival is not to be missed.

I want to take this opportunity to thank the organization of the St. Moritz Gourmet Festival for making such an excellent job and the Kulm Hotel for hosting me for two nights in their fabulous luxury surrounding.

Swiss Fondue is a dish that embodies the epitome of simplicity, conviviality and longing for the mountains, and even incorporates certain democratic values of Switzerland such as equality and solidary sharing

Who invented the one and only original “Fondue” ?

There are different stories about the origins of this Swiss national dish going around the world. The first says, that it has its origin in the West Swiss French alps called Savoy. Here poor shepherds developed the idea with the melted cheese 2800 years ago. The word fondue is french and means melted.

Others say, that Fondue is a recipe, that only back in the 50ties was nominated an official national dish. The cookbooks of the Swiss army added the recipe in the official Swiss cook books, only than it became famous in the whole country.

Which cheese to take for your fondue

One of the best-known fondue types is “Moitié-Moitié” which means “half half”. It’s  a blend of Gruyère cheese and Freiburger Vacherin cheese and has some white wine, cherries schnaps and cornstarch in it. Another classical is the fondue with Freiburg Vacherin cheese. This one is considered to be easier to digest, consists of only one type of cheese and, thanks to the addition of some water it has a creamy texture.

Depending on your preference, it is up to you to decide which other cheeses to add to the homemade fondue. For even more spice, an Appenzeller cheese could be the right choice. The savory and slightly sweet-tasting blue cheese Gorgonzola or a spicy-nutty Camembert can be ideal for a fancy fondue, too. Last but not least, it takes a dose of experimentation to find the ideal blend for oneself.

I absolutely recommend to buy fresh cheese and customize it with flavors, spices and quantity of alcohol desired. There are several ready-made Fondues that need only to be heated in the pot. It may not give you the authentic cheese pleasure, tough.

The pot where you prepare the fondue is called Caquelon, it is teflon coated, this prevents the liquid cheese from sticking at the bottom

The basic recipe

Ingredients for 4 persons

• approx. 600 of white bread
• 1 piece of garlic
• 400 g grind Gruyère cheese
• 400 g grind Vacherin cheese
• 3 d white wine
• 5 cl kirsch schnaps
• 2 tea spoons of maizena
• grind pepper
• a small amount of nutmeg

Preparation

1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
2. Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table.
3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don’t get burned.
   This menu may not be suited for small children.

Note: You may vary the mixture of cheese depending on your taste and availability. You may also use cooked potatos instead of or together with bread. Fruits as pears or peaches from the can are a pretty nice to add some extra to your fondue.

Most enjoy fondue in the alps, during a cold winter day. Once you understand how easy it is to prepare it at home, you may it even prepare on your balcony to avoid the cheese smell in the house!

Want to know where to eat fondue in Zurich? Read my December blog here!

Do you know the mysterious history of the bergamot? Where does it come from, what are its qualities and what does it mean to Reggio Calabria?

Let me take you on a culinary journey through unexpected flavors and unique ingredients. Come with me! This press trip organized by the Chamber of Italian Commerce in Switzerland and the Chamber of Italian Commerce in Reggio Calabria puts the bergamot fruit in top light!

Why the bergamot’s origin is mysterious

Some say it comes from Pergamum in Ancient Greece, others trace it back to the Canary Islands. Reggio Calabria decided to take care of this citrus fruit. Today 90% of the world’s production is gathered there. Bergamot can be found in various products and applications. On my press trip, I tried it as fresh juice, in an artisan gelato, elaborated in savory creams paired with fish or veggies. Nevertheless, mostly Bergamot is found in perfumes because of its freshness, and multi-faceted aroma. It is also used in many other aromatized products, such as cosmetics and detergents, as an essential ingredient in Earl Grey tea.

Bergamot releases “happiness hormones” dopamine and serotonin. Aroma is the only sense that can work on every level of our being: physical, emotional, and spiritual. It works like a magnet to attract the best things in your life.

How to recognize the bergamot fruit

The bergamot has approximately the same size as regular oranges, often it’s pear-shaped. It’s green or yellow depending on ripeness. It scent is more floral than other citrus fruits, while the flesh and juice are tart, bitter, and spicy.

200 kilograms of bergamot give 1 liter of bergamot essential oil

What are the health benefits of bergamot?

As well as protecting the heart, bergamot has several other health benefits. The essential oil helps to reduce anxiety and stress and may also help to relieve mild depression. Bergamot also has antibacterial properties and is effective at killing some strains of listeria.

Hiking in Aspermont and help harvest bergamots for your next aroma therapy at home!

What if you could escape your busy work life to spend a week in pure nature? The B&B „il bergamotto“ located in Condofuri hosts international visitors that stop here on some nights booking the famous hike trail of Edward Lear’s. This evocative 7-day walk goes among enchanting Greek-speaking villages, majestic centuries-old olive groves, and fascinating torrents. Owner Ugo revealed that some guests come to help with the harvesting of the bergamot to create their own aroma therapy essence oils, also yoga classes have taken place in his beautiful garden. Ugo cultivates 2000 bergamot trees among oranges and other fruits. His father had a bergamot plantation and he taught him everything he knows. His B&B has a beautiful view over the riverbed of the Amendolea and offers rustic, pleasant rooms with comfy beds off the beaten path with a unique view. Plan the harvesting activity in January. Get in contact with Ugo to get a detailed offer +39 347 601 2338.

There is a Calabrian dialect of Greek called Grecanico. It is is the variety of Italiot Greek used by the ethnic Griko people in Calabria. This area has common recipes and music instruments as the island of Crete!

Reggio Calabria and beyond

This region of Italy has a lot to offer, besides Bergamot. Bagnara IGP is known for their Nougat and Greco di Bianco grapes. This wine is produced according to ancient Hellenic methods. Fish lovers won’t have to go far when they’re here, because stockfish are also still produced in this region.

Save this Foodie & Travel bucket list for your next Reggio Calabria visit

• Visit Bagnara and buy the world-famous Torrrone (Nougat) di Bagnara IGP at the store of Careri Via Nazionale, 195, 89011 Bagnara Calabra. They belong to the most renewed producers of the original IGP Nougat and have a great selection online, too. These torroni are incomparable to other nougat and produced with simple ingredients as cinnamon, cloves, almonds and honey according to a recipe from the monks back in the year 1700.
• Have lunch at Ristorante La Taverna del Borgo and try different varieties of appetizers and primi or secondi with the famous local stockfish. The stockfish of Mammola has become famous as a high-quality product appreciated by connoisseurs coming from far away.
• Try the artisan gelato with the delicious bergamot scoop at Gelateria Cesare
• Book a trip at the Tenuta Dioscuri in Bianco where owner Flavio will lead you on a tour that will begin with a visit to the famous Bianco vineyards and the historic family oil mill. During the tour you learn about the processing techniques of the vineyards, the methods of drying and processing both ancient and modern as well as bottling and finally tasting the wines: Greco di Bianco D.O.C. wine and Mantonico I.G.T. Locride Passito. You can also book a “Work Camp Package“ for a grape harvest. Contact Flavio for a booking here. 

Ho to get lost in Scilla & Bagnara Calabra, two Seaside Towns

Scilla is one of the best-known destinations listed in the area for tourism. The town is well equipped to welcome tourists offering every kind of comfort.

Bagnara Calabra rises at the foot of the Aspermont, in the middle of two rocky spurs. This town boasts a long sandy beach whose sea becomes purple. If you are looking for a place to stay during your visit to Costa Viola, this is the perfect location. Over the years, Bagnara Calabria has become a real seaside town, with plenty of summer residences and resorts. They welcome travellers from all over the world.

This press trip to Reggio Calabria has been organized by the Chamber of Italian Commerce in Switzerland and the Chamber of commerce of Reggio Calabria. A big thank goes to the entire team that accompanied me throughout the days with much passion and dedication.

Do you like to explore more travel stories? Read them here!

There’s a new way to get your meals delivered, and you won’t believe how easy it is. It’s called Powermeals, and it’s the easiest way to eat healthy without having to think about it.

When you’re following a diet plan, it’s important to be very calculative about the food you eat. This includes specific ingredients, nutritional facts, calorie value, and more. There must be a nice balance between the calories you intake and what you burn every day. It must be without any compromise with the essential nutrients necessary for your body. That’s why your fitness plays a crucial role, too.

Use the code MARINA30 for a 30% discount on your first powermeals.ch order

That’s where Powermeals comes in. It’s a fresh, ready-to-eat meal delivery offering a fully flexible subscription. The prices per meal are around 16 CHF which I found very convenient. They’re delivered weekly and come in a robust sustainable box. You can skip weeks and pause anytime—it’s all part of their mission to help people balance their diets with ease! The company was founded in 2020 by a team of foodies with different backgrounds who decided to bring a Health food business to market with the help of expert chefs and nutritionists. All meals clearly specify the suggested number of calories and important nutrition facts they contain, they are crafted from fresh and seasonal ingredients, as well as sourced from local suppliers. You can choose between Balanced, Balanced+ Low-carb options for each.

I love the concept of Powermeals. The website is simple and clear, and it’s easy to choose your meals. The nutrition survey tool is very practical because it helps you to choose the menu that works best for you.

Let me tell you how it works

You choose from a selection of 16 international dishes that are made up of meat, fish, plant-based, and vegetarian meals—and those options change every week! You can also order extras  like healthy bars or homemade piña colada granola if you’re looking for something sweet. There are even soups available if you want something light but still filling. So, all you have to do is heat your meal up, some are enjoyed cold.

• Store the other meals in the fridge, depending on the dish, they last 5 to 9 days from the delivery date.
• Choose how your meals are delivered, that could be once a week or once every other week—it’s up to you!
• Skip weeks if you don’t want them at all one week or pause anytime if things get busy (but they recommend ordering at least 6 days before delivery so there isn’t any food waste).

How are meals delivered?

The meals for the week are delivered in a single box by the Swiss Post to any address in Switzerland or Liechtenstein. Each box contains ice packs, so meals stay fresh in the box for over 48 hours, even on a Summer day.

My top 3 Powermeals meals:

1 – Nasi Goreng with chicken – category Balanced x 1 – I loved the taste of fresh and not too spicy

2 – Poached egg Korma – category Balanced x 1 – The egg was just perfectly soft and creamy inside.

3 – Dorada with goat cheese sauce – category Balanced x 1 – the combination of the goat cheese with the tender fish was so exquisite!

So what are you waiting for? Get started today and let me know how you liked it!

New here? Take a tour to my restaurant guide and get inspired about where to eat healthy and fresh menus in Zurich!

My personal highlight: spending time walking through nature is the BEST way to connect and experience a destination.

Ever heard about the UNESCO World Heritage Site Tectonic Arena Sardona or the Rhine gorge? Or the two jewel alpine lakes named Cauma and Cresta?
Welcome to the Swiss Alps in Graubünden, the home of giant peaks, vibrant forests and flowery mountain meadows!

This article shall inspire you for the perfect Alpine weekend trip! Flims offers all you want from the perfect autumn hideaway. Get there in only 1.45 minutes by train from Zurich. By car in even 1.15 hours.

Must do on your trip: Relaxing walk to Caumasee & Crestasee

Caumasee is one of the most breathtaking mountain lakes in Switzerland, they call it the pearl of Flims. Experience this with your own eyes, pictures alone won’t make it. This lake is not that secret anymore, so make sure to get there early!

Embedded in a forest you find turquoise blue and crystal clear waters. Water temperature in summer is at an average of 21 Celsius, with a maximum of around 24 Celsius. Around the lake you have spots to relax, you can even rent an inflatable boat or bring your unicorn! The entrance fee from May – to September is 12 CHF (adults), and 6 CHF (kids). Find different areas for a barbecue or just enjoy their restaurant for drinks & food. The car parking is close (15 min).

How to get there: You can walk (ca 45 min) or bike (ca. 15 min) from Flims Dorf or take a local bus (ca. 15 min,)

My insider tip: Crestasee. This lake is small and yet undiscovered by tourists. Stay here for a pick-nick or a BBQ at the fireplace close by. Go for a swim in summer! The entrance fee in summer is 7 CHF for adults and 3 CHF for kids.

Once in Crestasee plan some time to walk up to the observation deck called “Il Spir” (takes you about 4o min.). Enjoy a 180° view over the famous Rhine gorge also called  ‘The Swiss Grand Canyon. The platform was designed by the local architect Corinna Menn. Once up at Il Spir enjoy lunch or dessert at the Restaurant Conn.  From here you have the choice to continue your hike to various destinations, if you’re in the mood to stroll back to Flims Dorf by horse and carriage, this is the spot where to do it. Book your ticket at the restaurant (20 CHF for adults 1 way, 13 CHF for kids, 1 way).

Suggested walk for a 2.30 hours , ca. 10 km trip departing from Flims Waldhhaus:

Trin-Mulin – Crestasee – Caumasee – Flims – Felsbachschlucht – Trin-Mulin

In the mood for some alpine action?

Experience pure adrenalin in the wild gorges while river rafting or take a hike along with the craggy rock formations. An easily accessible hiking trail and several biking trails along the Rhine also present excellent opportunities to have a barbecue, create stone mounds or dip your feet in the water.

More into an active train ride through the Rhine Gorge?

The bizarre geological formations surrounded by old pine trees fascinate train passengers, hikers and river rafters from around the world. Experience the Rhine gorge from very close every Sunday. The adventure train, with its open observation carriages, takes a leisurely ride along the side of the river, amidst striking rock formations. Get your ticket and all details here. Tickets start from 24 CHF for adults and 12 CHF for kids.

Find more inspiration on activities on the website of Flims/Laax/Falera!

For your comfort and cosy stay, I absolutely recommend “The Hide Hotel” in Flims located directly at the bus station and close to the slopes in winter! Get my full article here!

Here come my 5 favourite Pizzerias in Zurich!
What makes a Neapolitan pizza special?

Where everything began – the invention of Margherita Pizza

Back in time, the ancient Greeks were the first ones to top flatbreads with tasty ingredients. The term ‘pizza’ came up near Rome or Naples (depending on who you like to trust) around 1000 AD. This is why we differentiate between Neapolitan and Roman Pizza. Later more about this. By the 18th century, pizza had become a cost-effective way of feeding the peasantry. The Italians discovered a new fruit brought over from the New World. So easily the humble tomato made its way onto this traditional flatbread. We are all happy about this accident since then the Pizza is desired on the whole planet. We cannot think it out of our plates.

Queen Margherita and King Umberto back in 1889 influenced their personal Chef to create a Pizza showing the Italian flag. The green comes with the basil, the red with the tomatoes and the white by using mozzarella. He named the pizza after the monarch, that is how we got today’s Margherita pizza!

What is an authentic Neapolitan Pizza?

Most know a pizza with a thin-to-medium crust and soil, this is the so-called Roman Pizza. It tends to be crunchier than the pizza in Naples. The Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked (at least 800 F°). When it comes to a thicker, soft and elastic crust that is easy to fold (also named pizza al portafoglio), we talk about the Neapolitan Pizza. There is a governing body called the ‘True Neapolitan Pizza Association’ (TNPA) that keeps the standards of true Neapolitan pizza alive.

Only the Pizza Margherita and Pizza Marinara are regarded as authentic Italian pizzas. The Marinara comes with tomato, garlic, oregano, extra virgin olive oil and possibly basil. The Margherita exceptionally with certified mozzarella di bufala cheese or fior di latte mozzarella. A Place where you get delicious fior di latte Mozzarella is the Ristorante Più at Schiffbau for example.

By reading all of this Pizza knowledge you may understand, that pizza is not equal to pizza. It is a really complex topic. In the end, your stomach and eyes will decide. I promise you, that these three spots will make it difficult for you, to return to other standards.

5 places to get Neapolitan quality pizza in Zurich

Pizzeria & Friggitoria Margheri

Do you like it molto buono and truly original? The pizza at Margheri is made strictly according to the guidelines of the Associazione Verace Pizza Napoletana. Chef pizzaiolo Gianluca Biondo has plenty of years of experience and serves in my opinion the perfect pizza Napoletana! Something you really need to try as a starter is their Campanian street food!

My recommendation: Pizza “MARGHERÌ D.O.P.” that comes with pomodoro, parmigiano, bufala, pomodorini, basilico, olio evo  and Grana Padano! Do you smell the Mediterranean taste? The tomato sauce of their pizza tastes like a fresh south Italian tomato!  The fried starters are a must-try: Go for the cuoppo napoletano misto di fritto where you get 2 of every starter. My absolute favorite one is the frittatina (Bucatini, carne macinata, piselli, parmigiano, provola).

Opening hours: Monday closed– Tuesday – Thursday:  11.30–14.30 / 18.00–22.30 , Friday: 11.30–14.30 / 18.00–23 .00, Saturday: 18.00–23.00, Sunday: 18.00–22.30

Address: Limmatstrasse 273, 8005 Zurich

Ristorante Più Schiffbau

My recommendation: Pizza Bufala (tomato sauce, Bufala mozzarella, basil). The place I found the mozzarella is really juicy and fresh. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest. The restaurant is spacious and really lovely for a date. Get the whole food experience here on my food guide. The staff is always welcoming you with a smile, that’s why I really appreciate it a lot coming here.

Costs: Pizzas start with CHF 17 (Marinara) to CHF  27

Opening hours: Tuesday – Thursday: 11.30–14.00 / 18.00–22.30, Friday: 11.30–14.00 / 18.00–23.00,  Saturday: 18.00–23.00, Sunday: 12.00–22.30, Monday: closed

Address: Hardstrasse 259, 8005 Zürich

Ristorante Pizzeria Napulé, Zollikon

My recommendation: Pizza Salsiccia con Friarelli. A combination of ingredients and flavours that make your palate dance!

The Pizzaiolo World Champion Raffaele Tromiro suggests the simple Marinara Pizza! Did you know why it is called so? In Napoli, all fishermen used to eat this pizza, due to its quantity of tomato sauce it stays fresh for a while! Welcome to the original Neapolitan Pizza in town prepared by the Pizzaiolo World Champion Raffaele Tromiro and his staff. Good news for all the ones that like to enjoy the delicacy in Zurich City: there is a takeaway spot close to Bellevue where you can get your takeaway pizza every day. Lots of the used ingredients such as flour, tomatoes or mozzarella are all original and imported from the region of Napoli. This makes its taste 100%  distinctive from many other pizzas. Find two more restaurants in the region, one in Zollikon and one in Meilen.

Costs: Pizzas start with CHF 22 for a Marinara Pizza – 37 CHF for the Mortadella & Pistacchio one.

Opening hours: Napulé Zollikon: Monday – Sunday 11:30 – 14:00 h, 18:00 – 22:00 h

Address: Alte Landstrasse 94, 8702 Zollikon

Pizzeria San Gennaro

My recommendation: Prosciutto & Funghi. Best selection of fresh ingredients, not overloaded with mozzarella.  The pizzeria moved to Schlieren as of Oktober.  The pizza is authentic Neapolitan style. I liked the consistency of the dough very much! The rising time of at least 48 hours and the pizzas make them perfect to digest, they are baked at a temperature of 450° for no more than 90 seconds for perfect consistency!

Costs: Pizzas start from CHF 18 (Napoli) to CHF  26.50 (Pizza San Gennaro Fior di latte, salsiccia, parmiggiano, basilico)

Opening hours: Monday – Friday: 11:30 – 14:00 / 17:30 to 23:00, Saturday – Sunday: 11:30 to 23:00

Address:  Kesslerstrasse 7, 8952 Schlieren

Pizzeria Ribelli

Have you been at 25 Hours Hotels Zurich West yet? Located only a few tram stops away from Hardbrücke this is the home of modern living spaces, clubs and also the Pizzeria Ribelli. If you are looking for truly original Italian flavours such as the Prosciutto Crudo Parma DOP 24 months or the Mozzarella di Bufala DOP on your pizza, this spot is a must-try! The ingredients are of high quality and selected directly from Italy! Also, their dough rests for at least 48 hours. The warm and colourful interior of the Ribelli Restaurant is designed by the Swiss architect Alfredo Häberli and offers the perfect atmosphere for lunch or dinner.

My recommendation: The “Giro Pizza” offers you a taste of various pizzas to share according to the choice of their pizzaiolo! Costs 29 CHF / person.

Costs: Pizzas start with CHF 18 for a Marinara Pizza – 29.50 CHF for the Tartufo pizza.

Opening Hours: 18.00 – 24.00 h

Address: At 25hours Hotel Zürich West – Pfingstweidstrasse 102 – 8005 Zurich

Are you in the mood for more food suggestions? Find them here!

My personal highlight: I always find some new red Spanish Redwines. I absolutely love their soft and crispy croquetas

Spanish tapas

My favorite tapas bar is in Wiedikon close to Idaplatz at Ämtlerstrasse 86.

The tapas are just delicious.  The tapas I like most are crispy soft fried croquetas or an outstanding avocado tatar. Order some real good Spanish red wine. Or try some of their local Spanish craft beers. So no need traveling to Spain for celebrating a tapas night!
Book Tapas & Friends for a catering or attend one of their cooking classes.

www.tapasandfriends.ch

My personal highlight: Flat white with an aromatic nutty taste and good space to spend time to work at my computer

My favorite coffee is the flat white or an aero press. They have different coffee blends. I love the aromatic and tasty ones.

The barista love to play with fancy foam designs.  The coffee shop offers good space to hang around and read a book or do some work on your computer.

You find Boreal at Talacker 41 and in Oerlikon.

www.borealcoffee.ch