Five courses, five winemakers, five kilometres: a new take on regionality

Paolo Casanova, how did the idea behind this extraordinary concept come about?

Our aim was not only to showcase the wines, but also to bring their origins to life. This gave rise to the idea of ‘five producers, five courses, five kilometres’. Each course tells the story of a wine region – using ingredients sourced, wherever possible, from the immediate vicinity of the respective vineyard. In this way, we not only introduce guests to the wine, but also to the landscape and the people behind it.

How did you find the right ingredients?

I visited many of the vineyards in person. It wasn’t just about the wine, but also about the region. The producers gave us recommendations for typical local produce or even brought ingredients with them themselves – from wild herbs and fish to homemade specialities. This close collaboration made the project particularly exciting.

Was it difficult to limit yourselves to a five-kilometre radius?

Surprisingly, no. The winegrowers were incredibly supportive and opened up their networks to us. Of course, we had to be creative, but that’s precisely what makes it so appealing. Working within clear boundaries often leads to the best ideas.

Did this restriction stifle or encourage your creativity?

It definitely encouraged it. Creativity doesn’t spring from unlimited possibilities, but from challenges. When the fridge is full, you often reach for the familiar ingredients. When you consciously set yourself limits, you start to think in new ways – and that’s exactly how exciting dishes are created.

How did you select the five wineries?

I already knew some of them personally; others we discovered together with our sommelier, Gionni Pesce. It was important to us to showcase different wine regions and personalities. Every producer brings their own story to the table – and it is precisely this diversity that makes Swiss wine so fascinating.

How did the guests react to the concept?

Very positively. The guests could sense just how much work and passion went into every single course. We explained each dish personally, whilst also sharing the producers’ stories. This created a completely different understanding of the wine and the work that goes into it.

What would you like your guests to take away from an evening like this?

I hope they realise just how closely wine, the landscape and cuisine are intertwined. There’s a great deal of passion behind every bottle – just as there is behind every dish. When you tell these stories, people enjoy the wine in a completely different light.

What have you personally taken away from this project?

Above all, the close collaboration with the winegrowers. It was inspiring to see the dedication with which they work and how openly they share their knowledge. Such encounters enrich us as chefs too.

Finally: why does ‘Let’s Dine with Swiss Wine’ suit your restaurant so well?

Because our culinary concept has always been based on regionality, nature and provenance. The campaign offers the ideal opportunity to highlight these values together with Swiss winemakers. The quality of Swiss wines has improved enormously in recent years – which makes it all the more important to showcase this diversity and bring it closer to people.