Wine and food perfectly combined

Which wine goes with which food? There are few rules about this, because tastes are simply too different. Whether red wine or white wine with fish or cheese - the preferences are very different. But there is still an ideal companion for every dish. 

Our gastronomy customers reveal their delicious recipes with the right wine accompaniment to try out!

Recipes

Bever Lodge

Pumpkin gnocchi

Restaurant Startgels

Organic veal chops from the grill

Restaurant Ludmilla

Olive & lemon breaded Swiss whitefish fillets served with tabbouleh, cucumber and garlic raita

Café du Marché

One night's lamb shoulder – like roasted meat from the grill

Mätz Dine

Vitello tonnato

Wirtshaus zur Markthalle

Freshwater catfish fillet with beetroot risotto

Restaurant Schlössli in Horn

Mediterranean polenta with veal shanks

KYTALY in Geneva

Mafaldine with beef cheek ragout in red wine

Restaurant Rössli in Bülach

Breast of French guinea fowl with porcini mushroom risotto and root vegetables

Landgasthof Hirsernbad, Ursenbach

Grilled venison cutlets with fresh mushrooms

Restaurant MONNA ISA

Asparagus with Mornay sauce, five-grain streusel (crumb topping) and Gruyère ice-cream from Geneva's MONNA ISA restaurant.

Restaurant Brücke in Niedergösgen

Veal milks with spring heralds and espuma

Daniele Restaurant & Winebar, Lucerne

Paccheri con Genovese Napoletana e Polpa di salsiccia

Restaurant Beaufort, Brunnen

Golden millet risotto with fennel

Restaurant Panorama, Aeschiried

Tajarin Danieli with giant shrimps

Restaurant L’Aubgerge du Château, Nyon

Ravioli al Plin from the restaurant L’Aubgerge du Château in Nyon.

Restaurant Alpenblick in Adelboden

Roasted beef shank steak on fregola sarda and egg sponge

Restaurant Grand'in Osteria in Zurich

Eggplant involtini

Restaurant La Finestra in Geneva

Homemade taglierini

Restaurant Au Premiere Ochsen in Zug

Roasted venison fillets with sweet and sour pickled nutmeg pumpkin

FINIFINI TRATTORIAITALIANA in Küsnacht

Ravioli alel erbette

Eder's Eichmühle

Roasted loup de mer with potato mousseline on leek fondue and chorizo