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famous being the Blauburgunder. Winegrow‐ reflected in the cooking” he says. “For me,
ers, weather, and especially the Föhn wind less is more. Even though our Signature Dish
help to produce great vintages year after always has the same ingredients - char, burnt
year. Today, various wine press producers cream, and fir - it changes due to the sea‐
age their finest wines in barriques and achieve sonality of the ingredients. The fir oil has
top rankings at international tastings. different shades of acidity, and in the case
Great wines are not the only reason Epi‐ of the cream, alpine hay or barn hay causes
cureans travel to Bad Ragaz. Sven Wassmer, different fat compositions.” Guests who
head chef at Memories, serves up Alpine Cui‐ choose still, not sparkling, water to go with
sine and has been awarded with three Michelin the food will be served a helping from the
Stars for his innovative spin on traditional thermal waters, and so the history based on
Swiss food. “We work with small producers wellness through water continues.
and use Mother Nature as our larder. Dairy www.heidiland.com
products are central to the Alps and this is www.resortragaz.ch
142 WINE DINE & TRAVEL MAGAZINE SUMMER 2024
