1. What does “Local cuisines and their wines” include?
It is the culinary collection by Private Selection Hotels & Tours: hand-picked hotels across Switzerland and Europe that serve regional, seasonal cuisine paired with wines from local winemakers. It also includes insider experiences with regional producers, such as a visit to an alpine cheese dairy or a wine tasting. The focus is on genuine local flavour rather than any single fixed package.
2. Does Switzerland produce wine, and can I taste it?
Yes. Switzerland has nearly 15,000 hectares of vineyards across Valais, Vaud (including the terraced UNESCO site of Lavaux), Geneva, Ticino and the German-speaking regions. Because only a small share is exported, Swiss wine is largely unknown abroad and is best discovered on-site – through tastings, cellar visits and walks among the vines, which several culinary stays make easy to arrange.
3. Which Swiss wines and grape varieties should I try?
Look for Chasselas, a fresh white known as “Fendant” in Valais, alongside Pinot Noir, Gamay and Ticino’s signature Merlot. Regional specialities include Valais’ Petite Arvine and the Œil-de-Perdrix rosé from the Three-Lakes area. As a rule of thumb, crisp whites pair beautifully with cheese and lake fish, while the reds suit meat dishes and alpine cuisine.
4. What regional and Swiss specialities can I expect?
Classics include fondue, raclette, rösti and air-dried meats, plus alpine cheeses such as Gruyère, Emmentaler and Appenzeller. In Ticino you will find risotto and polenta. Abroad, the collection extends to Sicilian cuisine near Mount Etna, specialities around Lake Garda and French truffle in Provence. Dishes are seasonal and often sourced directly from regional producers near the hotel.
5. Is half board included, or only breakfast?
It depends on the hotel and the offer. Many culinary stays include half board – breakfast plus a multi-course dinner – and some add a welcome aperitif or a wine pairing. The exact inclusions are listed with each individual offer. For questions about menus, dietary needs or allergies, the hotel will be happy to advise you directly before arrival.
6. Can I visit a winery or a cheese dairy?
Yes. Cellar and winery visits with tastings, alpine cheese-dairy visits and combined wine-and-cheese tastings are part of the concept. Some experiences are included in the stay, while others can be arranged locally. The hotel either organises the activity or recommends trusted producers nearby, so you can meet the people behind the wine and cheese you enjoy at the table.
7. When is the best time for a food-and-wine trip?
Hotel cuisine can be enjoyed all year round. For vineyards, late summer to autumn is most atmospheric, as the harvest (September to October) brings the wine regions to life. Alpine cheese dairies operate mainly in summer, while Mediterranean regions such as Sicily and Lake Garda are pleasant from spring through autumn. You can plan the trip around what interests you most.
8. Can I do a culinary trip without a car, by public transport?
Yes. Many destinations are easy to reach on Switzerland’s dense rail network and scenic panoramic routes, and some regions offer guest travel cards that cover local transport. A car is therefore not required and the journey itself becomes part of the experience. That said, a car can be handy for reaching remote wine villages or producers off the main lines.
9. Are these trips suitable for couples and food lovers?
Yes. Culinary stays are well suited to couples, food and wine lovers and small groups of friends. They combine naturally with culture, wellness or nature, which makes them a relaxed gourmet getaway rather than a packed itinerary. Whether you want a romantic break or a focused wine-and-food escape, the collection offers options to match different tastes and trip lengths.
10. Are the hotel restaurants high quality?
Yes. The Private Selection hotel restaurants are varied and partly award-winning, ranging from regional, family-style cooking to refined fine dining. What they share is a focus on seasonal regional produce and wines from the surrounding area. As a result, the evening meal at your hotel becomes part of the culinary journey itself, not simply a convenient place to eat.
