I STOOD ON THE front terrace of Wiesner Mysterion (doubles from $240), a hotel and restaurant in the tiny village of Bramboden, in the Swiss Alps. Ahead of me was a valley dotted with farms and meadows full of grazing cows. To my right were three massive steel firepits with flames dancing in their centers. Chef Stefan Wiesner threw dried herbs into one of the fires, the silver rings on his fingers glinting. Suddenly, the flames exploded.
For a moment, it felt like I was partaking in an ancient pagan ritual. In fact, I was about to eat one of the best meals of my life, in which everything from the sourdough bread with fresh herbs to the bone marrow and housemade sausages and the trout steamed in moss-had been flavored from the fire.
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Diese Geschichte stammt aus der September 2024-Ausgabe von Travel+Leisure US.
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Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.
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