Edouard Amoiel

The typically Swiss Edelweiss restaurant unveils a brand-new, modernized decor. The menu, meanwhile, reflects the Swiss culture of plains and alpine pastures.

Chef Philippe Deslarzes of Aubonne’s Njørden restaurant welcomes Bjarke Jeppesen of Danish restaurant TreeTop.

Baghera/wines organizes a series of sales entitled “Wine O’clocks” for enthusiasts in search of wine sophistication.

With Lulu’s Fried Chicken, the two founders of Sando in Geneva, Ivalu Acurio and Yoss Kakinuma, are inaugurating a fried chicken pop-up in Zurich.

The Four Seasons in Osaka has just announced the opening of chef Yannick Alléno’s Abysse restaurant. A first on Japanese soil.

Quentin Verne and the whole LVX Spirits team announce the return of Alter Diner Club. When gastronomy and mixology intertwine in the name of gourmandise.

The entire team at Chez Bacchus wine cellar and bar invites you to celebrate its fifth anniversary with its “food and wine market”.

For a new gourmet collaboration, the whole Coin Coin team is delighted to welcome Le Cigalon for a Sunday lunch of marine wonders.