A guide to the best Swiss Streetfood Festivals

What happens when a Travel vlogger and Food blogger in Zurich decide to put their minds together for a few hours and stroll through a multi cultural food festival? Bye Bye Mimi a travel vlogger and myself Lovefoodish strolled through the 80 food trucks! We gave it all.

The result?

Afresh inspiring movie making your mouth watering and your mind traveling out to many continents.

For those who did not have the chance to experience the Streetfood Festival in Zurich in July 2017 here the tasty video that introduces you to the food trucks we explored!
Korea, Japan, Italy, Tibet, Switzerland, countries with amazing specialities!

My personal favorite were the Momo’s from the Zurich food truck Tenz !

The black chocolate ice cream with activated charcoal from the Swiss Chocolate manufacturer Taucherli conquered my heart, too!

Stay tuned for more Food Festivals and join our food travels on youtube!

A superb Food Event is coming up in September organized from Food Zurich. This is more than a Food Festival, it’s 10 days of Food experiences and sharing of knowledge and skills.

Food Zurich, 7.-17. September 2017

Find over 200 producers of food from Switzerland and the world that present their food knowledge to the public through workshops, special dinners or food related speeches.
10 Days of real food experiences spread all over the city wait for you! Get introduced to nose-to-tail at courses, a lecture about how to manage Food waste starting in your mind, or assist a Gin Chocolate tasting! The full program is available here.

More Street Food Festival in Switzerland

• Street Food Festival Bern, 4. & 5. August, 2017, Bern, Freigelände Expo Bern
• 1. Street Food Festival Aarau, 18. – 20. August 2017, Old town of Aarau
• Street Food Festival Basel, 1.-3. September 2017, Basel Exhibition Centre
• Street Food Village, 15. September, 2017 / Horse Park, Zürich-Dielsdorf
• Street Food Festival Thun, 29. September – 1. October, 2017, Thun Lachenweg
• VeggieWorld Zurich, 29. September – 1. October, 2017, Messe Zurich
• 4. Street Food Days, 3. – 5. November, 2017, Uster Landhalle

Want to know where to eat best Asian food in Zurich? Check my food guide here!

My personal highlight: Food blogging in Zurich at Sushi Shop Zurich – watching Chef Pierre Boudy live preparing a ceviche sushi wrapped in a super thin pineapple skin

While food blogging in Zurich I found out that behind Sushi Shop stands a team of passionate food lovers. The passion for traditional Japanese cuisine combined with a fresh and creative French attitude make this sushi place unique in Zurich and around the world. The Chefs at Sushi Shop Zurich get regular coaching to fulfill highest sushi preparation skills. Sushi Shop is a company with shops in over 13 countries. Find Shushi Shop at Uraniastrasse 4o.

The variety of sushi is real food porn for eyes and stomach. Get seasonal sushi combination that are fresh, spicy and tasty. The actual limited edition is the fresh Pineapple Samba California roll. They are an explosion of delicate flavors. They come with a tender sea bream, pineapple, pomegranate and are spiced up with soja salée sauce and olive oil.

Find various lunch boxes as of Chf 24.90 containing:

• 3 california salmon avocado rolls
• 3 maki cucumber rolls
• 3 maki salmon rolls
• 3 spring rolls salmon avocado
• edamame
• salad

The must try is the summer box containing 36 exquisite pieces as California rolls, nigiri, maki, veggie and fruit salad. Order the summer box here. This box is perfect to take away for a picnic at the lake.

Good to know

• Use their practical sushi order app
• Find out about your delivery time online (max 45 Min)
• Delivery by e-bike

Their sushi offer is outstanding, only fresh fish and ingredients are used. Try any kind of sushi, nigiri, maki, poke bowls or tartar for take away or home/office delivery.

Did you check the Lovefoodish Mediterranean Food guide? Get inspired with some Italian, Spanish or Lebanese Food here!

www.mysushishop.ch/Zurich

Exploring a new food trend for detoxing: Beneva Black Water made of activated charcoal

The life of a food blogger can be very tuff! You try a lot of fancy food. Further you get in contact with plenty of product trends by following social media channels. I love food and I want the right balance to keep my body fresh and juicy. Lovefoodish is a curious foodie. It’s very obvious that I want to try this new detox water called Beneva Black Water from the Swiss company Beneva International. Knowing that behind that brand stands a Swiss company gave me the trust bonus I always care about when it comes to new products.

But first of all, how does it taste?

The black water is neutral in the taste and fresh. It brings plenty of benefits to your body. After a hangover it is the perfect natural medicine, too. I love it cold or in my chia pudding. Get some recipes below!

What is activated charcoal made from?

Activated charcoal is made of coconut shells that have been heated to high temps, then treated with steam or other natural activating agents like phosphoric acid until it becomes a highly porous powder.

What is active charcoal doing to your body, why should you use it?

Activated charcoal is used as a detox agent to absorb a host of heavy metals, chemicals, and pharmaceutical drug. It absorbs the toxins from your body and since it is not absorbed by the body, the toxins along with the charcoal are expelled, leaving your body cleaner and more toxin-free.

So in a brief:

• Removes heavy metals like lead and aluminum.

• Deodorizes foul smells.

• Removes symptoms of traveler’s diarrhea.

• Reduces ulcers in the stomach.

• Can be used as a toothpaste to whiten teeth and eliminate foul breath since it kills bacteria.

I experimented a bit with it and created two detoxing refreshing summer recipes

Chia black pudding with blueberries and coconut yoghurt

• half bottle of Beneva Black water
• 2 spoons of chia seeds
• 250 grams of blueberries
• 2 spoons of light coconut yoghurt, coconut flakes

Blackwater ice cubes with blueberry and grated lime & lemon skin

• Beneva Black water
• grated lime and lemon skin
• blueberries

Who is Beneva International ?

I met the CEO Raphael Rohner from Beneva International in person to get the whole picture of the company and their products. I understand, that their philosophy is to offer alternative products to the actual conventional food choice. Products that are made of clean and healthy with guaranteed organic origin. Beside the Black water they launched the Beneva Black powder that is used as a natural teeth whitener. The industry is fascinated about its efficacy! Get some more information here.

How about some history to prove this is all working?

Hippocrates, the Greek physician considered the father of natural medicine, used activated carbon to cure many patients suffering from epilepsy, swindle or flatulence. I like the fact that activated charcoal has been called black magic due to its color and healing abilities.
This already back in the year 1773. Further experiments and scientific studies confirmed around 1963 (Holz and Holt, Activated charcoal vs. “universal antidote” as an antidote for poisons) that activated charcoal is an antidote for poisons. So if you eat something wrong or bad, this helps, too!

My personal highlight: Practically located, great fresh local made lunch and good coffee from roastery Henauer

Rio Bar has a great terrace and is located between the Sihl river at Gessnerallee 17, Zürich. I love to take a coffee here and observe people strolling by. It’s a strategically good located place close to main station and city centre.

At lunch they serve home made local menus that vary daily. I love their meat balls! There is a selection of veggie quiches and appetizers as home made hummus you can choose of, too. Give it a try.

The coffee they serve is from henauer coffee.

Thank you for using the Lovefoodish Coffee and food guide Zurich!

www.riozurich.ch

My personal highlight: Summer trip! Cruising with a mini cooper cabrio in between impressive Swiss Alps

Once upon a time you just need to do crazy things. I have a wish: drive the Julier and the Maloja Pass all by myself by a mini cabrio.

I hoped to find powdered mountain peaks on my way, since the Julier Pass is stretching up to 2,284 m above sea level. End of May seems perfect to do the trip. The chosen car a mini cooper s cabrio, incredible fun factor, safety and a comfortable ride included. Perfect to enjoy all curves and maneuvers to the max.

Having the Lake of Cauma (Caumasee) in Flims, Graubünden on my bucket list, practically located on the way towards Maloja, it was the perfect reason to do a weekend trip out of it, combining lake and mountains.

Swim in crystal clear waters at Caumasee

It’s one of the most breathtaking mountain lakes in Switzerland, they call it the pearl of Flims. You need to experience this with your own eyes, pictures alone won’t make it.

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 around 24 Celsius. I guess I had the pleasure to enjoy 15 degrees end of May! Around the lake you have spots to relax, you can even rent inflatable boat or bring your unicorn!

How to get to Caumasee

Get there from Zurich in 1.30 h (140 Km) by car. Everything is super organized there. The entrance fee for adults is 12 CHF, kids pay 6 CHF. Find different areas for barbecue or just enjoy their restaurant for drinks & food. The car parking is close (15 min) to the lake so you can make it easily by walking with your picnic equipment.

Continuing the trip all the way to Engadine

On the route of the Julier Pass your next stop after ca. 1.30 h drive (84 Km) can be lake of Silvaplana or Lake of Sils. The Julier Pass is located in the Albula Range of the Alps. Romans built it in the year 1820 to connect the Engadin valley with the rest of Graubünden.
Lake of Silvaplana is a must experience among kite surfers. For Sailors I recommend the small but extremely windy Lake of Sils. Winds here are considered strong and unpredictable. I love sailing. Plan extra time for that. I absolutely recommend the Engadine Sailing school. The school is located at Plaun da Lej. This place has a hotel and restaurant, in front of your sailing spot. It’s well-known for sea food and fish. They prepare it really exquisite.

An other  top choice, bit closer to St. Moritz in Celerina is the Hotel Rosatsch. This is a real foodies paradise. Read my story here for suggestions on that spot.

From Silvaplana Lake to Chiavenna in 1 hour

To give a maximum of pleasure to your trip don’t miss the pass called Maloja. It leads all the way to Italy. It begins where the Julier pass ends. Its scenery is breathtaking, too. It connects two fascinating landscapes: the Upper Engadine Lake District and the Graubünden’s southern valley of Bergell. The beautiful play of light and shadows has attracted world famous artists like Giovanni Segantini, who choose Maloja as his last home and subject for many landscape paintings.

On my way to Chiavenna

Sun shining through my sporty mini cooper. Having my deck open, my spotify play list on I feel freedom. I breath in every single minute in this Alpine surrounding. I pass by little rivers, cascades and untouched nature, ancient villages. On the way are plenty of food and panorama stops to enjoy.

Chiavenna itself is worth staying for couple of nights. Depending on your schedule. The city is close to Lake of Como (45 min. drive). Giving you even more options. Strategically it’s situated lovely for trips to Como and Milan.

What to do and where to eat and sleep in Chiavenna

Chiavenna has a bit for everyone – nature, culture, history, hiking and culinary tradition.

• Visit Palazzo Vertemate Franchi & Cascata dell’Acquafraggia
  It’s a stunning Renaissance villa only 5 min. car drive from Chiavenna in Prosto di Piuro.
  Find a perfectly-preserved fresco portraying stories from Ovid’s Metamorphosis, stucco decorations and wooden ceilings. It was built in the second half of the sixteenth-century. It’s the only house surviving one of the worst landslides in history in 1618.
  On this way stop at this beautiful cascade where you enjoy powerful nature and a fresh shower! The park there is super relaxing.
• Have lunch at the restaurant Crotto ombra
  Crotto means “cave” in Chiavenna dialect. These are small subterranean caves with airflow, common in the region. They are used to age cheeses, cure meats and brew and store beer. The first brewery in Italy, was “Spluga” here in Chiavenna, which opened in 184o.
  At Crotto ombra you need to try polenta, which is prepared authentic and flavorful just pure with funghi. An other to recommend: the “gnocchetti chiavennaschi“. These are small dumplings covered in local cow milk cheese.
• Strolling around the city 
  Admire unpretentious alleys and enjoy an ice cream or a coffee. Walk over the Mera River bridge to capture your  instagram moment.
• Sleep at B&B Casa Selvatica
  Casa Selvatica is located in a peaceful and quiet alley in the middle of the historical center of the town. The house is an 300 years old traditional palazzo that offers comfort and space. Gabriella took over the house from her parents and renovated it with attention to detail.
  Choose one of 3 rooms with different sizes and comforts. King bed size or a room with two single bed. My room had a kitchenette and a lovely chimney. Every room has its own charm. Breakfast is fresh and with local products. Gabriella is a hearty, spontaneous person and absolutely open to give you plenty of suggestions for your stay. Sleeping here reminded me bit of living a fairy tale. Get more details on the B&B here.

From Chiavenna a new journey can start. I drove back the Alpine roads because I love the scenery. Of course lake of Como is tempting, too. Drop me a line for some more suggestions, I am happy to assist.

Thank you for reading the Lovefoodish travel and food guide! Want to read a travel story about an other European destination? Get one here!

My personal highlight: quotes, life stories, flavors. Woman Chef are best story teller ever!

After attending the St. Moritz Gourmet Festival this winter I could not wait to get in touch with more passionate International Chefs! For those who missed that story, you can dive into it here.

My experience at Chef Alps 2017 starts with Chef Dominique Crenn. She is a French born raised in a family of artists. You can feel her creative heritage in the way she prepares and presents the dishes and in the stories of life she tells. Today she lives in San Francisco where she runs two restaurants, Atelier Crenn (2 Michelin Stars) and Petit Crenn, a third one to be opened soon. Her easiness and authenticity inspired myself. If you feel your own fire inside, it’s what brings you forward in life. One of her attributes is the fact, that she loves to transmit a poem with food.

„Food is a language“ she says. It’s more than a sophisticated dish you get on your plate.

A focal part of my interview: Crenn’s personal story about working as a Woman Chef in South East Asia

In 1997, she made culinary history being the first female executive Chef in Indonesia leading the kitchen at the InterContinental Hotel in Jakarta. Crenn mentions during the interview that this time was one of the most challenging of her life. It touched my heart, how she approached and supported the Indonesian women staff she was managing by that time.  Giving them believe in their qualifications and professional goals. Due to the political turmoil in Southeast Asia, she returned to California in 1998.
At her restaurants in San Francisco food waste is a number one topic. On stage she presented to the audience how to prepare the marrow from the swordfish. It turned out to be a real delicacy.

Why a food blogger should visit an International Cooking summit like Chef Alps

It’s the place where creative people come together for sharing life and food stories. The event is an inspiring platform for Chefs, gastronomes, foodies and media. After attending the St. Moritz Gourmet Festival beginning of the year I was very honored to be part of Chef Alps 2017.

It’s a unique experience talking in person to world famous Chefs.

You understand, why food has such an important influence and it bridges cultures and humans.

It’s more than tasting a piece of delicious prepared meat or admire a good looking plate. It’s the procedure, the origin of a Chef, their motivation and struggles. Their complete life.

Hearing Antonia Klugmann from Italy (1 Michelin Star) explaining, how a menu is created and that it includes complex, thoughtful steps with several months of tests until it appears on the menu, left me with an open mouth. On the stage she presented two of her own original dishes.
The tomato strawberry spaghetti and the beef carpaccio aromatized with herbs from her garden at  Restaurant L’Argine a Vencò in Dolegna del Collio, Gorizia Italy. Using a variety of alpine herbs is a signature of her recipes.

“Respecting the use of fresh and local ingredients by an accurate preparation is only one parameter to be considered,” says Chef Klugmann. Further, it’s essential to be a good example for ongoing Chefs and to stay as authentic as possible.

How to be a good leader

Being a leader for the employees and sensitive enough to understand when the team needs a break is a topic that Chef Ana Roš mentions during her session on the stage. She is the World’s Best Female Chef 2017.  While traveling to Zurich she got a phone call from her Sous Chef. They were discussing the need of a break due to a very intense time at her Restaurant Hiša Franko in Kobarid, Slovenia.

Her cuisine focuses an avant-garde approach with local and seasonal ingredients from her home country. One of the dishes Chef Roš prepared on the stage is a cooked tongue of a milk cow. It came paired with a home made Dashi, pickled celery, smoked celery purée, light sweetened algae and a scallop. A complete surprise. That is how she loves to cook, creative, sustainable and full of energy.

Ana Roš achieved her international fame overnight, thanks to an episode of her cookery skills shown in the series “Chef’s Table” on Netflix. ‘The visitor numbers on the website increased from 200 to 10,000 a day. They were absolutely swamped with reservation requests.

What impresses me much is the fact, that she started her Chef career from scratch by autodidactic tools. She was a former professional skier and studied politics. Her way into cooking was completely new.

These my friend,s are more than just Chefs preparing food to satisfy guests or winning awards. These are inspiring personalities that motivate all of us to follow our dreams and passions.

Thank you for reading the Lovefoodish food stories!

My personal highlight: 5 minutes walk from my home and I am at a cozy place where I dive into my writing and loose everything around me. It’s the music and the calm vibes that give me the creative boost here.

At ApoTheke Coffee shop, located at Zürichbergstrasse 17,  Zürich, you get quality coffee from the local brand called Mirò, some of you may know them from their coffee truck based at ETH Polyterasse. Their blends originate from fair trade farmers in Honduras, El Salvador or Brasil that produce organic coffee only. I like the chocolate tasty roast.

Find home made cakes or  a selection of brunch dishes served at Saturdays. The place is close to the university so sometime it’s quite busy for lunch. Get easy snacks as sandwiches, home made soups or salads.

Why I dive into my writing here

The ambience is cozy and stylish, bit vintage. . The place is frequented for apéro time, too.
They have a good wine selection that pairs well with their burgers on the menu. Their playlist is inspiring. That is why I love to stay for a while and dive into my writing.

The place is owned by four friends: Nadine Ledermann, Silvana Spillmann, Simon Dejung und Till Spillmann. The name ApoTheke derives from the fact that a pharmacy (German word for Apotheke) was situated in the house at Zürichbergstrasse years ago before they restructured the location.

Thank you for using the Lovefoodish Coffee and Food guide Zurich!

www.apotheke-zh.ch

My personal highlight: Being thrown back in time with two simple inventions: A vacuum pack full of delicious strong coffee and a small smart can called moka bialetti.

My relatives in Italy used to give us a present when we left after a visit. Offering a coffee is a tradition, a way of saying GRAZIE. Seeing this Lavazza packs all over the room at Restaurant Le Chef in Zurich, together with the most simple metal coffee maker Moka from Bialetti gave me back some moments of my childhood I love to think of. Lavazza invited journalists and bloggers to share bit of the history and future plans in the world coffee.

Did you know that Lavazza is the inventor of the vacuum packaging?

Coffee caviar. Experimental Coffee Food & Lavazza Training Centre

It’s about fascinating people with an own passion and dedication towards a high quality product. This is how Michele Pulver, Coach and Trainer at Lavazza’s home office in Turin, introduces us into the world of Lavazza.

Lavazza produces and distributes coffee and coffee machine systems for private and business use for over 25 years. It’s a family business founded 1895 in Turin, run in forth generation today.

Luigi Lavazza discovered the different origins and characteristics of the coffee plant. He studied the art of blending to meet the tastes we desire. The Lavazza coffee we drink today is a result of his idea. It combines coffees from different parts of the world. These are coffees that are harvested, processed, mixed and roasted to create many different and balanced blends.

Have you ever had coffee caviar? It’s super delicate, and cool to prepare.

Who invented coffee blending?

For lots of people coffee brands as Lavazza describe a culture and a lifestyle. It’s the moment of the day to lean back and sit at the bar with a little cup of espresso. The moment to enjoy the taste and smell of fresh coffee beans.

After some Coffee Caviar Chef Meta Hiltebrand, host at Restaurant Le Chef, Zurich, demonstrated how to integrate coffee in food recipes. Some of them where really exciting, although I prefer coffee best pure and natural.

Want to get a Lavazza expert and know how to prepare your coffee best? Visit a Lavazza training Centre. They are happy to assist you and introduce you to the world of Lavazza.

Zurich Blogging for the most creamy, tasty and yummy Gelato! Get inspired by my top 5 list – Have you tried them all?

What happened in Zurich the last year makes every gelato fan thrilled. Zurich has a fantastic selection of artisan gelato! For your convenience, I’ve compiled a list of the top five gelato stores in Zurich. If I’ve missed one, please feel free to add it!

Criteria that make the gelato land on my top 5 list

• fresh ingredients
• homemade, not artificial in the taste
• no food additives, no concentrates, no syrups or food colourings
• low sugar content/cream taste
• light in the belly
• creative flavours

Here are my favourite gelati shops in town

• Gelateria di Berna, at 3 locations in Zurich: Weststrasse 196, Frau Geroldsgarten, Zollstrasse 117, Zürich
• Hasta Ice Cream Zurich, Zwingliplatz 3, Zürich
• Rosso Arancio, Stauffacherstrasse 37, Zürich
• Eisladen (new since April 2022) at Birmensdorferstrasse 101
• Tellhof  (Their ice cream mobile at the lake is a must-stop on your Zurich bucket list!) the shop is located at Tellstrasse 20!

Gelateria di Berna

Gelateria di Berna is a term for everybody that has A. been in Berne already and B. loves homemade organic ice cream that is not too creamy but genuine and pure in the taste. Get Gelati di Berna now in Zürich at Weststrasse 196, Brupbacherplatz close to Lochergut.

Between Livorno and Follonica, where all began

The history of Michael, David and Hansmartin is lovely. They used to eat Gelati as they were kids during their camping holidays somewhere between Livorno and Follonica in Italy. The desire of having this summer moment back home motivated them to create their own artisan Gelati in Switzerland. That’s how Gelati di Berna was founded in Berne 2010. That’s where I had my first best “Berna” Gelato back in time!

Their recipes follow ancient Italian Gelato traditions. They trained gelato-making in Verona from artisan Gelato makers. This is to create their ice cream as authentic and tasty as possible. Find 30 creative flavours to choose from. Vegan and lactose-free.
Creative gelato combinations such as strawberry sorbet with Aceto Balsamico, seasonal rhubarb ice cream or a scoop of Fior di Latte Lavender, wait for you.

More than fair is the price. 3.50 CHF for 2 scoops.

www.gelateriadiberna.ch

Hasta Icecream Shop

This company produces ice cream out of a family passion, too. Paulo’s father Rolf is a passionate food lover since ever. That is how he started producing ice cream 20 years ago in Argentina. Back in Switzerland, he wanted to make this delicacy available to the Swiss folk. The first shop opened in Sion/Wallis 15 years ago, now they are in Zurich at Zwingliplatz 3 in the Niederdorf.

Hasta stands for Heladeria Argentina-Suiza Totalmente Artesanal

The whole family loved this ice cream and motivated Rolf to start running an ice cream shop back in time. Paulo is running the shop in Zurich. His brother contributed to the company, too by drawing the logo at the age of 6! I love the drawing!

Their Gelato is 100 % natural, fresh and mostly seasonal ingredients are used. The selection of fruity flavours is creative and variegated. My favourite is the bergamot flavour which is a crossing between an orange and a lemon. For the chocolate flavour, you get the best Swiss chocolate from Felchlin.

Price per scoop: 4 CHF.

www.hasta.ch

Gelateria Rosso Arancio

This ice cream shop is offering traditional homemade Italian ice cream since 2017.

Close to Stauffacher here you can choose from their traditional and seasonal flavours made of 100% natural ingredients.

Pistacchio, hazelnut or Fior di latte? Watch at their ShowLab how the artisan gelato is prepared!

Price per scoop: 3.50 CHF.

www.rosso-arancio.ch/

Tellhof

You probably have seen that long queue when walking down to the China Garden at the lake? That’s the most famous gelato stop we have at the Zurich lake, I bet! And for the little kids: there is a little cute plastic animal on top of the ice cream as a little gift. The flavours are fresh and the selection is classic. I love their berries & yoghurt and cinnamon flavour a lot!

They also have a shot in Kreis 4 at Tellstrasse 20.

Price per scoop: 3.50 CHF.

www.gelati1998.ch

Eisladen Wiedikon

This gelato shop just joined our hood! Their ingredients are all local they told me and several vegan options are available. The brownies used for the cookies & cream flavour are home-baked and a true highlight is their chimney brad stuffed with gelato you need to give a try, too.

Do you remember having spaghetti ice cream as a kid when visiting German cities? You have to know, a lot of Italian when immigrating to Germany started their own business with a gelato shop and so they invented this delicious way of eating gelato. That’s a must-try, too.

Price per scoop: 3.50, Spaghetti ice cream: 11 CHF.

www.eisladen.ch

Want to have a look at my Zurich Coffee Guide, too? Get inspiration on Specialty Coffee here!

My personal highlight: Getting to know the Val del Maggia in Ticino where among other delicacies risotto rice LOTO is cultivated. Be woken up by birds twittering facing rice paddies and feeling in a natural paradise not fare from home.

Get a Yoga and nutrition coach, enjoy their outdoor/indoor pool or subscribe your kids to an entertainment program. The Piccolo Circo Castello del Sole featuring Aline Del Torre who trained at the famous Scuola Dimitri is the highlight for your kids learning juggling or acrobatics. Water lover must do a boat ride with the hotel owned Frauscher boat.
Experience an unforgettable helicopter ride to the close by Ristorante Rustico del Sole up on 1000 m. A breathtaking moment overlooking Lago Maggiore and the alps. The ideal surrounding to enjoy best homemade dishes from the Hotel Castello staff.

My personal highlights

The hotel is surrounded by an incredible green park and garden. All flowers found in my room are some of the most beautiful ever seen. An in-house garden center makes this possible. It’s the love they put in the decoration of the whole house making it a shiny jewel.

Waking up in the morning by singing birds, spending a moment on the terrace admiring rice fields cultivated in Switzerland, is something I never thought to experience in my life. The ample untouched fields are pure peace and joy for heart and soul.