In our restaurants, taste, balance and a varied selection are our top priorities. That's why we invest heavily in developing new recipes and hold culinary experience weeks in our restaurants several times a year. Our culinary team regularly tinkers with new flavor combinations and draws inspiration from current food trends.
We do everything we can to offer our guests high-quality cuisine with tasty and balanced menus. The focus is always on taste. To achieve this, the culinary team in our in-house test kitchen in Dübendorf, the FoodLab, regularly thinks outside the box, evaluates food trends, tests new products, refines dishes and transforms creative ideas into exciting recipes. Always with the goal in mind: a contemporary, innovative and, above all, tasty offering for our guests.
Grandma's favorite recipes, Mexican specialties or vegan novelties - the experience weeks in our restaurants provide variety several times a year and are much appreciated by our guests. Our experienced team regularly comes up with new recipes. For example: In recent years, more than 100 plant-based recipes have already been created especially for the "Veganuary" experience week, which have also made it onto the menus of the SV restaurants in the long term.
The world of cuisine is always on the move and subject to changing trends. We are always on the lookout for new accents to keep our guests up to date in culinary terms.
Claudio Schmitz
Head of Culinary Excellence SV Group
Planted brings delicious plant-based proteins with a perfect texture and plenty of fiber to the table - without any additives. We have a close partnership with the Swiss start-up Planted and we use the high-quality products in our dishes. In this example, in the classic gyros with fries, tzatiki.
New Roots produces milk substitute products almost exclusively from cashew milk from organic farms. The nuts grow wild and require no additional water. We were so impressed by the vegan yogurt alternative from Swiss start-up New Roots that we use it in more than 40 recipes.
Protaneo offers the first protein extrudates that are produced naturally and without imports in Switzerland. The products are made from regional field beans and yellow peas, which come from sustainable products, contain no food additives and comply with the IP-Suisse label. In this picture used in our colorful Mexico Bowl.
Learn more
Planted brings delicious plant-based proteins with a perfect texture and plenty of fiber to the table - without any additives. We have a close partnership with the Swiss start-up Planted and we use the high-quality products in our dishes. In this example, in the classic gyros with fries, tzatiki.
New Roots produces milk substitute products almost exclusively from cashew milk from organic farms. The nuts grow wild and require no additional water. We were so impressed by the vegan yogurt alternative from Swiss start-up New Roots that we use it in more than 40 recipes.
Protaneo offers the first protein extrudates that are produced naturally and without imports in Switzerland. The products are made from regional field beans and yellow peas, which come from sustainable products, contain no food additives and comply with the IP-Suisse label. In this picture used in our colorful Mexico Bowl.
Learn more
