VIENNA GOES EATALY, OR MORE SPECIFIC, SICILY

During a stay at The Ritz-Carlton, Vienna, you can’t miss Pastamara – Bar con Cucina, curated by Chef Ciccio Sultano.

Born in Turin, Italy, and raised in the Sicilian city of Gela, he began his culinary career at the age of 13, training to be a pastry chef. Although his love for all things sweet remains, he opted to lean into his passion for varied ingredients and began a career as a chef. "In pastry you have only sweets, however, in the kitchen, one has infinite possibilities," Sultano says.

And he takes full advantage of those possibilities. Over the years, the two-Michelin-starred chef has gone on a culinary journey of his own, honing his knowledge and techniques along the way — and now he has started a new chapter in the story. The latest addition to his repertoire is a stylish bar con cucina, “Pastamara”, where classic cuisine is reimagined. Guests can expect Sicilian flavors presented without fuss in dishes like arancini loaded with squid, tuna belly with caponata, and the iconic cannolo accompanied by prickly pear soup.

At the heart of the bar con cucina experience is the aperitivo, a culinary tradition firmly anchored in Italian culture. Chic and elegant, this pre-dinner ritual sets the tone for an evening of dining that transports guests to Sultano’s native country.

INNOVATIVE TAKES ON GERMAN FAVORITES

From the Baltic Sea to the Bavarian Alps, 390 Michelin-starred restaurants in Germany prove: German cuisine has long been more than just bratwurst, sauerkraut and pretzel, and is as diverse as Germany’s landscapes.

One of the biggest names behind the country’s culinary transformation is Dieter Müller, who has decisively revolutionized German cuisine over the last five decades. In the course of his culinary career, Müller has earned three Michelin stars and is considered one of the founders of modern German cuisine. He has passed on his passion and dedication to countless talented young chefs, including Christopher Kujanski, chef de cuisine at POTS at The Ritz-Carlton, Berlin.

Nestled in the heart of Berlin’s Potsdamer Platz, Müller and Kujanski offer modern takes on traditional German cuisine. Locally sourced meat and seasonal products take center stage in dishes like cured mackerel with beetroot and grilled onion vinaigrette and polnish style cauliflower served with egg, smoked fish velouté and caviar.

The wine list is local too, featuring more than 200 German wines selected by sommelier Mathias Brandweiner, whose focus is on sustainable and lesser-known winemakers.

NEW NORDIC CUISINE MEETS SWISS TRADITIONS

At Fiskebar, a Nordic restaurant at The Ritz-Carlton Hotel de la Paix, Geneva, Chef Francesca Fucci introduces a concept that was once foreign to the Swiss hub: Scandinavian dishes made better by the superb local alpine products of Switzerland.

Highly creative and straightforward in approach, Chef Fucci allows each flavor to guide her philosophy. Guided by a philosophy of the product, the chef is constantly in search for rare and exclusive ingredients. The dishes capture the best of Scandinavia, featuring fresh seafood and a plethora of fermented or pickled ingredients — options include smoked trout with cucumber and fermented milk as well as crab with caviar, seaweed and smoked potato. Hosts are on hand to interpret the revolving menu, which is led by the time of year and transforms every eight weeks to showcase an entirely new dining experience. 

During the summer, the Fiskebar dining experience can be enjoyed on the water — literally. Båd by Fiskebar is a floating table experience unlike anything else on Lake Geneva.