Venice is the choice for millions of international holidaymakers and this not without reason. Its lagoon setting is second to none and the city is a one-of-a kind architectural masterpiece. Regrettably, Venice suffers from a matchless overtourism, too. Therefore, my husband and I had waited to visit it until these Corona times. As always, we looked for a place to stay and dine in style. And we were lucky to came across Palazzo Venart Luxury Hotel and its Michelin two star GLAM Restaurant.

In case you are interested in some facts and figures about Venice’s overtourism and how the appearance of Corona changed this, have a look at me latest blogpost. Now, more about an excellent luxury hotel in Venice that will not break the bank and its acclaimed restaurant (which is going to cost you a bit).

Luxury & gourmet Venice getaway at Palazzo Venart

My husband and I checked out what was on offer in terms of high-end hotels in Venice about two weeks before our arrival. The dazzling names in this city’s high end hotel industry just as The Gritti Palace,

Cipriani or Aman asked for rates that appeared as too high to us. While the former two charged around 1,000 SFR/US$ for standard rooms, the latter asked for even more. As we could not imagine that these hotels could be much in demand end of August/beginning of September in these Corona times, we discarded the option to lodge in one of those.

Instead we looked around for other upscale accommodation with fairer market prices and found Palazzo Venart Luxury Hotel.

Unlike Venice’s lodging grande dames it is boutique size with only 18 rooms. It is a member of the renowned hotel group The Leading Hotels of the World and was opened only four years ago. I think it is the ideal choice for luxury travelers with an eye for value for money, too!

Location

Palazzo Venart Luxury Hotel is located in the quiet Santa Croce district.

While this is not in the heart of the Venetian center of action between Rialto Bridge and St. Mark’s Square, it is very conveniently situated directly at the Grand Canal within two minutes from the vaporetto (water bus) station of San Stae. You can reach the Rialto Bridge in about ten minutes by foot and the St. Mark’s Square is approx. a 20-minute walk, given the walkways are not too crowded. The location is also handy for the train station, the parking San Marco and the airport shuttle boat.

Facilities

If you value an arrival in in style, get a water taxi and pull up at the Venart’s private dock. From here you walk through a nice garden before reaching the rear entrance of the hotel building.

By traversing it, you come to the courtyard garden lined with big trees.

While the latter is the place where you have breakfast or dinner outdoors, both gardens are perfect for drinks and snacks at any time of the day. If the weather does not permit it, you can move to the salon on the second floor, which is equipped with antiques and custom furnishings.

Also on site you find the one and only two star Michelin restaurant – GLAM Restaurant – in the lagoon area. A report how it is to dine here – a must for gourmets – follows below. This is also the place where you have breakfast, and this really is a special affair. It is a la carte and served in several courses. The start makes a delicious croissant or danish, followed by a hot dish that you can be combine with cheese and/or cold cuts. The choice even includes spaghetti with tomato sauce! Next is a fruit salad and/or a tart. It is for sure the best breakfast I have ever had in Italy and also one of the most memorable ones I have had so far!

Rooms/Pricing

At Palazzo Venart Hotel, you get more than a whiff of luxury. There are 18 rooms including five suites. Each one has been individually decorated and is based on a certain aspect of Venetian history. Some of them even have a view of Venice’s Grand Canal. As to the double rooms, there are classic rooms with or without terrace as well as prestige rooms.

My husband and I opted for the deluxe suites, the least expensive ones in this room category. Out of the two suites, we got the Lord Byron Deluxe Suite.

And it is such a lovely accommodation! It features a stunning parquet flooring, walls clad in silk and a bathtub tucked away behind a partition by the bed.

There is a separate lounge area

with views of the Grand Canal through original arched windows, although you have to bend down to fully enjoy the vista.

The bathroom is superb, spacious and lined in beautiful Italian marble. And it is generously sized, offering 50 square meters in total.

Price wise, I found it provided good value for the cost. My husband and I could profit from a last minute offer including a discount of 30% and either a 30-minute gondola ride or a 50 euro credit at the GLAM Restaurant. Our rate amounted to 556 SFR/US$ per day complete with a (sumptuous) breakfast.

Ambiance/Staff

Palazzo Venart has a distinguished history. It was formerly an aristocratic residence where members of the city’s respectable society met. The property underwent a complete renovation and unfurls itself innewsplendor. Now you find here original 16th century frescos and artwork side by side with contemporary art items.

Due to the hotel’s boutique size, you feel like you are in your very own palace. A serene ambiance hangs in the air but without being stiff or lifeless. This spirit is underlined by staff who is attentive yet unobtrusive. This is true for the personnel at the restaurant (see my review below), too. My husband and I felt much at ease here, cared for by immaculate personnel.

After all this information on the hotel now to the dinner experience at the Michelin starred in-house restaurant GLAM.

Dining at the two Michelin starred GLAM restaurant

In case you are here for a luxury & gourmet Venice trip, then dining here – at the one and only Michelin two star restaurant in historic Venice – is a must!

About the chef

Resident chef here is Donato Ascani, who received his first Michelin star in 2017 and his second in 2020. GLAM Restaurant is managed by Enrico Bartolini, a multi Michelin starred Michelin chef from the Tuscany. He is in charge of Restaurant Mudec in Milan, a three Michelin stars establishment, and several others in Italy and abroad.

Location/Ambiance

As mentioned, GLAM Restaurant is part of the Palazzo Venart Luxury Hotel. It is housed in a property’s side wing with view of the marvelous courtyard garden where you can dine in style al fresco (weather permitting). When entering you come to an anteroom with a bar. The dining room itself is very elegant and rather small with about eight tables. The walls are slightly reflective. This gives the room together with the minimalist lamp (difficult for food shots) and the empty, white-clothed tables a special aura.

Food concept

On offer here is an a la carte menu, divided in starters, first courses and main courses. As always in Italian restaurants it remains unclear to me, whether you should choose three courses or four of them as it is the Italian way. In the latter case, the second course is usually pasta or risotto and the main course comes with vegetables only. Be it as it may, my husband and I opted for a tasting menu instead.

There are two of them, one is Art, Gardens and Lagoon, the other Nature and Origins. Both of them have nine courses (including snacks and pre dessert). While you know what to expect from the first one, the second one is a surprise menu. We decided to give the former a try.

The cuisine focuses on fish specialties plus Venetian cuisine, creatively interpreted by Donato Ascani. The chef is a culinary virtuoso who has a knack for unusual dishes which surprise at every bite!

Art, Gardens and Lagoon tasting menu

After a furious start with lots of delicious snacks

– I lost a bit the overview and even missed taking a shot of the fish burger – , one of the chef’s signature dishes is served. It is a colorful palette dotted by small Adriatic fishes and a myriad of unusual sauces.

We were at a loss how to savor them as it was not accompanied by cutlery. Without further ado we asked for a small spoon to finish it to its very end.

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Venice is undeniably one of the most popular places to visit in Europe. The uniqueness of its lagoon setting made it a worldwide attraction for centuries. Unfortunately, this fact made it to one of the most overtouristed spots as well! And this was also the reason that my husband and I had never been to this city before. With the appearance of Corona, we saw the chance to visit it without the crowds. We squeezed it in between two other destinations and organized a two-night trip to this magnificent place on short notice. And that was enough reason for me to do some research about Venice and its overtourism.

After some facts and figures to Venice as one of the world’s most overtouristed places, I do not want to withhold from you how it is to experience this City of Canals in Corona times. And of course, it was totally different than it was before this virus messed up the travel word.

As always, my husband and I made sure that we could travel Venice in style. We booked two nights at a luxury boutique hotel complete with a foodie dinner at its in-house Michelin starred restaurant. Details on how to stay and dine in Venice if you like the finer things in life will follow soon on my blog.

About Venice and its overtourism

Please note that all the facts and figures mentioned here stem from the very interesting New York Times article “Venice Tourism May Never Be the Same. It Could Be Better.” (by Anna Momigliano; July 2, 2020).

Venice has been a magnet for travelers for centuries. At the end of the 18th century, wealthy Europeans started visiting it as part of “the Grand Tour”. Lord Byron was among the city’s earliest holiday makers. A funny detail, our hotel room in Venice was named after him!

By the late 20th century, Venice became a “tourism monoculture”, i.e. tourism has been its only economy. Tourists became more and more and before the residents realized it, there were too many of them.

It is estimated that the number of tourists amounts to 20 million annually, and this predominantly concentrated in an area of two square miles and 50,000 residents! This was of course before Covid-19. In the high season, Venice was impossibly crowded, especially in its narrow alleyways, some just two meters, or six-and-a-half feet, wide.

Tourism did change Venice, and not in a positive way. While the city’s historical center had at its peak in the 1950s 175,000 residents, this number fell below 60,000 in 2009 and it is now down to 50,000. Many residents consider some parts of their city as off-limits at certain times. They say for example that is impossible to cross the famous Rialto Bridge between 10 a.m. and 5 p.m. without throwing elbows.

Day trippers (about half of the visitors) are especially harmful as they are on constant move. They disembark from cruise ships, train stations and bus tours. And they always crowd the same spots around St. Mark’s and the Rialto. An interesting fact is that for instance the cruise day trippers bring as little as 21 SFR/US$ per day and capita to the city (if they do not spend the night)!

Venice in Corona times

End of February, Venice’s overtourism came to a sudden halt. When Italy lifted its restriction on movement in early June, the lagoon began to see a few visitors. At the beginning, most of them were day trippers from the surrounding Veneto region. With time, others came, too. First, mainly Italians, afterwards also travelers from neighboring countries. I guess most of them took the car to get here, some also the train. From what I read, most of the hotels in Venice opened as from July or so, in contrast to those in Rome or Florence.

When my husband and I were in Venice at the end of August/beginning of September, there were tourists. Not many of them, as we were told, but quite a few, at least in the St. Mark’s

and the Rialto area. Except from those popular spots, there were no crowds. We were almost never forced to slow our pace – we had only two days here – , when we explored the city’s historical center, consisting of two islands. The foreign tourists we met were mostly German, often families. Yet there were no people from oversea, neither Americans nor Asians. It felt like traveling twenty or thirty years ago!

Of course, you have to see the major sights in Venice. Yet it is much better to aimlessly stroll through the city’s calli (walkways). By doing so, you can enjoy the city’s slow pace and its faded beauty.

At certain times, the streets were eerily empty. When we walked back to the hotel one night while it was raining heavily, we were the only people around. My husband and I were so happy that we had made it to Venice before it might become unvisitable. Either due to too many tourists or also because of high tides, the other big problem of this city.

After all this information on Venice’s overtourism and how it is here in Corona times now to a more pleasant topic. My next blogpost will be about where to go for a luxury stay

and a gourmet dinner

in this city.

Date of stay: September 2020

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Near to normal hotel vacations are possible in Switzerland right now. And this despite the “extraordinary situation” still in place due to Corona. Thus, my husband and I booked our first short vacation in our home country since the pandemic broke out. We opted for one of Switzerland’s hotel jewels, the luxury Grand Hotel Quellenhof in a well-known spa town in the eastern part of Switzerland. After an extensive renovation this luxury hotel offers not only state-of-the facilities but improved its status as a foodie destination even more. There are now two Michelin starred restaurants – with two stars each – at your disposal! And the area around Bad Ragaz at the foothill of the Alps is perfect to go on a walk/hike or two.

Hotel stays in Switzerland in these Corona times

From mid March to mid June hotel stays were only possible for Swiss residents or people coming here for specific work reasons. This changed on June 15 when the country reopened its borders for all EU/EFTA travelers.

My first hotel stay in Corona times took place mid/end of May when the pandemic was already slowing down. While spending a night at a-hotel felt a bit awkward for me at the time, it was a a better experience on my recent short vacation. Although it was not “business as usual”, vacationing appeared much more as an ordinary thing to do than before. There were still some restrictions, with social distancing and hygiene measures still in place, yet more options for travelers, also when leaving the hotel. You could make good use of everything what vacation makes so precious: visits to restaurants and spa or riding mountain trains.

Except from dining out this was not possible on the occasion of my first night out in the Zurich area mid/end of May!

About Grand Hotel Quellenhof

The town of Bad Ragaz became a health resort due to the thermal waters coming from the Tamina Gorge.

Thanks to the healing power of the warm water (37-degree Celcius/100-degree Fahrenheit) the spa tourism in Ragaz started already in the 1700’s. Along with this, the luxury hotel industry established. The Grand Hotel Quellenhof opened its doors in 1869. And exactly 150 years later a complete renewal of the premises took place.

After a five-month renovation costing 45 million SFR/US$ the luxury hotel reopened in July 2019, complete with an air conditioning and new restaurants. The result is impressive. When entering the lobby area, your eyes first fall on the huge chandelier in the hotel’s staircase.

It is 16 m/52 ft high and consists of 2,500 blue and white glass bowls, quite a sight! On the ground floor, there is also an immense walk-in wine cellar that can hold 4,000 bottles. Furthermore, you find on this level the health and lifestyle restaurant Verve by Sven

with a “living wall” (live plants).

The hotel belongs to Thomas Schmidheiny, an immensely rich Swiss industrialist. His family has had connections to Grand Hotel Quellenhof for almost 100 years. Already the fourth generation (daughter Lisa) is actively involved into the hotel business.

Location

The USP (unique selling proposition) of Grand Hotel Quellenhof amongst comparable luxury hotels in Switzerland are the benefits stemming from the mentioned thermal water. This health advantage is – to my knowledge – unique in the upscale hotel segment in my home country.

On the other hand, Bad Ragaz is certainly not the ultimately sexy place imaginable. Despite its long tradition as a health spa it remained a fairly average Swiss town. There are some nice spots in town,

yet it is not really a mundane place. Maybe it is a good chance to experience typical Swiss everyday life!

However, Bad Ragaz’ surroundings are worth a trip. The town is nestled among the foothills of the Alps in eastern Switzerland.

It is part of the so-called Heidiland, a vacation region stretching from Lake Walen to the town of Chur. Bad Ragaz’ home mountain, Pizol, is a ski region in winter and a hiking paradise in summer. You can reach the health resort from Zurich city in about an hour’s drive. By train you get here in about one hour and 15 minutes (to Bad Ragaz Station). In three more minutes by car (they pick you up here) you arrive at the hotel.

Facilities

I have had my shares of luxury hotel stays in Switzerland. And while they offered quite a choice of things to do and restaurants to dine, I have rarely encountered such a wealth of facilities (maybe with the exception of Buergenstock Resort, see here my post).

As to spa/water activities, you are spoilt for choice. There is everything you can think of in terms of bathing and healing. Opt for the historic Helena Bath,

the Tamina Therme (open to the public yet free for hotel guests), the Family Spa, the indoor or outdoor lap pool, the sauna area or the Kneipp bath. On site you also find a medical health center and a clinic.

Apart from the thermal water world, there is much more to do at the hotel: a fitness center, three golf courses (from mini golf to 18-hole championship courses), a casino or a shopping alley. If you are here for business or a party, there is a meetings and events center, too.

Restaurants and bars are plentiful. There are eight eateries and four bars. In total, the restaurants are awarded four Michelin stars and 48 Gault Millau points.

As to lodging, you can choose among several options. Either go for one of the five-star establishments Grand Hotel Quellenhof,

Grand Hotel Hof Ragaz and the Spa suites or decide on the small but exquisite four-star boutique hotel Palais Bad Ragaz.

Rooms

There are about 250 rooms in total. While lodging at Palais Bad Ragaz must be booked separately (member of Relais & Chateaux), you find all the other accommodations available at the home page of Grand Resort Bad Ragaz (member of The Leading Hotels of the World). Here you can select from different room types at three places: Grand Hotel Quellenhof (elegant, contemporary), Grand Hotel Hof Ragaz (classy, traditional) or Spa Suites (modern, purist).

My husband and I decided on a Junior Suite Deluxe at Grand Hotel Quellenhof as rooms at this part appealed most to me in terms of style. And as a plus, they underwent a complete renewal in the first half of 2019. Compared to the slightly less expensive Junior Suites, the Deluxe Junior Suites are on the second to fourth floor and you can choose whether you want carpet or walnut parquet flooring.

And the Junior Suite Deluxe certainly did not disappoint! Ours was on the top floor with a nice view from the good-sized balcony.

And it was a gorgeously elegant room! It proved not only ample space (50 sqm), but it was also tastefully decorated with exquisite fabrics and furnishings. I find the color play utterly enchanting – beige and grey shades with touches of dark purple – in combination with wood. Air conditioning is great – efficient, silent and invisible.

When entering the spacious bathroom, your eye is immediately drawn to the huge wall picture showing the Tamina Gorge.

And it is a beauty too! The bathroom embraces contemporary style in design, just as the room. It is clad in marble and granite with both a large bath and a shower complete with two separate sinks.

Pricing (rooms with breakfast)

Here I have to point out that I stayed at Quellenhof in Corona times (beginning/mid June), meaning guests were almost exclusively Swiss residents with borders still being closed. As a result of a lower occupancy than usual, rates were (supposedly) more affordable.

As to rooms at Palais Bad Ragaz, you can book them (in the months to come) from 580 SFR/US$. With regard to accommodation at Grand Resor Bad Ragaz, the least expensive choice is Hof Ragaz starting with (official) rates as from 500 SFR/US$. Stiff prices are for sure in case you opt for the SPA Suites. But of course, they also offer more space (from 1,020 SFR for 60 sqm on their home page

As mentioned, my husband and I went for an accommodation at Quellenhof. Illogical enough, rates here start at 890 SFR/US$, for both Junior Suite and Junior Suite Deluxe. That being said, the dynamic pricing approach is apparently in use here. That means “cheaper” rates if the demand is low, more expensive if it is high. While we had to fork out quite some cash on our first night (990 SFR/US$), the following two ones did not come with this hefty price tag (820 SFR/US$). My best advice is to be flexible when seeking to stay at Grand Resort Bad Ragaz. Go for it when rates are not too steep!

Food (Michelin fine dining)

I already let you know that the hotel is ideal if you look for lodging with foodie heaven at the same time. While there are two restaurants onsite with two Michelin stars each (Igniv by Andreas Caminada and Memories), there are also others offering “more normal food”.

Out of the eight dining-spots on site we picked out a “gourmet temple” and one of the lesser ambitious ones. On our first night we visited Memories, the signature restaurant of Sven Wassmer.

The last night we opted for Namun, an upscale Asian place.

Yet we also explored the restaurant scene outside the hotel and went to two more places. Learn everything about our food experiences in my separate posts to follow. One will be about dining-out in Bad Ragaz in general. The other will illustrate our evening with one of the most promising young chefs in Switzerland’s culinary scene, Sven Wassmer, at his place Memories.

Staff

In short, my husband and I had a great time here. Generally, we felt pampered throughout our stay. The service was in the main of a high standard, with the staff being gracious, attentive and hospitable. But unfortunately, we encountered an underwhelming welcome process.

While we considered the service from bellboys as good, that is not true for the reception – although they were always friendly. We checked in before 3pm and our room was not yet ready. That was no problem for us of course! We told the young male employee at the desk that we would be back. When doing so a few hours later, the young female at the reception handed over the key and pointed towards the escalator. Yes, that was it! She offered no information about the hotel facilities, did not usher us to the room and even “withheld” our voucher for the welcome drink. We claimed the latter after going through the reservation details in our room …

Otherwise, we had the impression that the staff was up to its task. Bar service was a bit slow at times, but that was rather due to the process than the employees’ skills … I think that the staff generally tried hard to do its best. But of course, we stayed here at Corona times where the circumstances might be challenging at turns. Yet I would suggest that the management looks into the check-in process …

Ambiance

Some words to the atmosphere I encountered at the hotel. The recent renovation work at Quellenhof Bad Ragaz is a success! I fell immediately in love with all the beautiful things in the public spaces just as the stairwell with the magical chandelier or the glass wine cellar in the lobby. I also liked the hotel bar here,

integrated in Restaurant Verve yet unfortunately not in use because of Corona. And I was deeply impressed by the interior and the layout at Restaurant Memories, which I consider unique in Switzerland.

Last but least, I was positively surprised to witness a mostly pleasant clientele at Grand Resort Bad Ragaz. My husband had some fears that there would be a high proportion of guests typical for a medical resort. But he was wrong, there was a healthy mix of younger and older people. I also discovered quite many couples who dressed up for the occasion. I did appreciate because it added to the ambiance. Unfortunately, it has become more seldom in the recent past …

Things to do

There is much to do at the hotel – I already mentioned it under facilities – yet there are also many worthwhile activities in the area. I already gave some hints in the location section. Find more about things to do in Bad Ragaz’ surroundings in my separate post where I go into three walks/hikes in some detail.

Overall

Grand Resort Bad Ragaz is without any doubt one of the leading luxury hotels in Switzerland. While it has long been a flagship of Europe’s wellbeing and health resorts, it belongs – after the recent overhaul – to the finest hotels in my home country. It is a major player as well when it comes to luxury hospitality in combination with superlative gastronomy (four Michelin stars and 48 Gault-Millau points).

In a choice of the three hotel parts, I would opt for Grand Hotel Quellenhof Bad Ragaz – if you are into timeless elegance. This is also the place that was completely remodeled on the latest renovation works.

As to foodie restaurants, both Igniv and Memories (two Michelin starred each) are highly recommended picks. Be advised that the more established restaurant Igniv is very popular and needs some planning ahead. However, reservations at the latter however might be available at short notice, at least for the time being (opened not a mere year ago). My restaurant review of Memories follows in the time to come. For more information about where to eat/dine at Grand Resort Bad Ragaz and in the area, have a look at my post in question, to follow.

And last but not least, if you like walking and hiking, consider viewing my post about it. Bad Ragaz at the foothills of the Alps and on the doorstep to Buendner Herrschaft, a wine region,

is ideal for this kind of activity.

Date of stay: June 2020

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Restaurants in Switzerland were allowed to reopen on May 11 as the Corona crisis continues to subside. After visiting four restaurants in my home region of Olten, it is time to check how they do in terms of creating a safe space for pandemic dining. In a recent post I outlined how the Corona regime in restaurants could look like. And of course, I was wondering how it is to dine in the Olten region in Corona times.

Eating out during the pandemic

It goes without saying that restaurateurs face a challenging situation in these times. First, they have to deal with losses of income as a consequence of their enforced two-month closure. Second, they had more costs due to Corona measures. And third, fewer guests can be hosted at one time because of social distancing. Notwithstanding that, there is no way around doing everything to get diners back through their doors.

Here are my findings as to how four restaurants in the Olten region

in the Swiss Mittelland have arranged with the requirements of “the new dining out”. I looked at following factors: dining area, ordering, table service, wine service/staff allocation, guest registration and shared items on tables. The four dining-spots I reviewed are (in the order of visiting): Bruecke Niedergoesgen, Zollhaus Olten, National Olten und Terminus Olten.

Dining area

Tables in Swiss restaurants must be spaced two meters apart or separated by partitions by government order. The first restaurant I went to with my husband and friends, Restaurant Bruecke in Niedergoesgen, is in the lucky position to be spacious.

The tables had been generously spaced even before the pandemic. Because of this it was not necessary to make many changes. They have almost as many seats available as in pre-Corona times.

Restaurant Zollhaus in Olten is the only dining-spot where I encountered partitions (partly transparent) between tables.

I cannot claim that it contributes to the room esthetics, but it fulfills the purpose. And it allows the restaurant – with some additional space on the second floor – to host as many guests as usual. This is different at Restaurant National

and Restaurant Terminus

where only every second table is used. While the former introduced fixed-timing dining (either form 6pm to 8pm or later), the latter did not.

Ordering

A good way to make people feel comfortable when it comes to hygiene is the removal of multi-use menus. Two of the restaurants I visited do clearly so, Restaurant Bruecke and Restaurant National. Here you get one disposable paper menu for the table. While you receive two sheets of paper at Restaurant National, one for food and the other for beverages, this is a bit different at Restaurant Bruecke. Here they only do this for the food, in terms of wine you have a choice. You can use the traditional wine list (multi-use) or you can scan a QR code for this purpose. This is really an inventive approach!

As to the other two restaurants (Zollhaus and Terminus)

I could not determine for sure whether the food menus, handed over in paper form to all the diners, are used more than once. The wine list at Restaurant Terminus can be found on the back side of the food menu. Restaurant Zollhaus still let their guests use the “pre-Corona” wine list (plastic folder).

Table service

Nowadays, many diners welcome a service that does not get too close, either when serving or clearing the plates. This can be done by servers wearing face masks or using side tables as some sort of in-between space. Furthermore, it is appropriate in Corona times to minimize staff-guest interaction.

While too much closeness usually is not that problematic if there are only two guests at a table, this is different at tables seating four or more diners. In the former case, you can serve and clear plates from the front. In the latter, this is often neither feasible nor does it comply with the “art of serving” (from the guest’s right side).

And it proved to be a problem once I was seated together with my husband and friends in one of the dining-spots. Staff could not help getting too close when serving and clearing plates. It was different in another place, were our party of four had an isolated table where service from the front was possible. By the way, in none of the four restaurants we visited in these first weeks after the Corona closure the servers wore face masks.

As to reducing unnecessary social contact, I positively noted that Restaurant Bruecke provided additional cutlery on a plate to help yourself. What a thoughtful touch!

Wine service/staff allocation

Another sensible point in this context is pouring wine and other beverages. In Restaurant Bruecke we could choose whether we wanted to this ourselves, which was well received with our party. In Restaurant National, the owner put the bottles on the table and let us know that we could help ourselves to more wine and water. However, in Restaurant Zollhaus, there was no choice. The wine was in a cooler beyond our reach. In Restaurant Terminus, mineral water was on the table for us to pour it ourselves. As to the wine, staff was in charge of serving us although the bottle was close to us.

Yet another critical issue is the allocation of staff. The preferred way would be that only one employee serves the table throughout a guest’s visit to minimize unnecessary staff-diner interaction. While this was more or less the case at Restaurant Bruecke, we got in touch with two persons in all the other dining-spots.

Guest registration

While it is not mandatory in Switzerland to register names of restaurant guests with parties under five, you can do so if you wish. As my husband and I are regulars at all the places visited, we did not volunteer to do so.

Nonetheless, we were pleasantly surprised that the owner at Restaurant National asked us to write down our names and phone numbers using a pen disinfected before our eyes. What an exemplary behavior! In Restaurant Terminus there were a list and a pen on the table to give you the chance to inscribe, well done too!

Shared items on the tables (salt & pepper shakers etc.)

In none of the four dining-spots I visited in these Corona times there were items on the tables that are shared with other guests such as bread baskets, salt and pepper shakers or oil and vinegar bottles. Good job! In terms of bread, I noticed plates with only a few pieces of bread (Bruecke & National) or bread deliberately chosen for every starter on the individual plate at Restaurant Terminus (brioche for the peach burrata starter and dark bread for the octopus starter). At Restaurant Zollhaus, staff still serves small bread rolls with a serving tong from a bread basket.

Conclusion and outlook

Times in the gastronomy have changed, that is for sure. Winds are blowing harder against the restaurateurs, who were not in a very comfortable position even before the Corona crises – in view of narrow margins and an oversupply of restaurants. But establishments which want to remain competitive have to take measures as a consequence of Corona and not only those required by law. Innovative restaurants must stand out from the crowd in terms of creating a safe space for pandemic dining. It does not have to be large-scale actions, but small things can be sufficient. Think about possible needs of concerned diners and offer corresponding solutions to them.

As to the performance of the four visited restaurants in my home region of Olten

I can conclude that they generally do well as to safe dining in Corona times. While there was no ideal case, it became clear that all of them did their home work. Yet there is room for improvement, especially when it comes to avoidance of unnecessary social contacts. In this context I recommend the following. Ask your guests whether they want to serve themselves from beverages. Question your service attitude, better stay safe than serve by the book (above the guest’s right shoulder). Try to allocate only one server per table and evening. And the most important advice as to multi-use items, get rid of those folders for food and beverage menus!

Date of visits: May/June 2020

The post How is it to dine in the Olten region, Switzerland, in Corona times? first appeared on Swiss Traveler

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Restaurants in Switzerland are allowed to reopen their businesses as from May 11. This after the country was able to curb the spread of the Coronavirus for the moment (see also my post about pandemic dining). That is the good news, the bad is that they will not be able to work at their full capacity in these Corona times. So what to do? Many keep their take out service or newly enter this market to compensate for expected losses of income. Here is an overview of restaurants offering high-quality Corona take away food for the time being in the Olten and Aarau region in the Swiss Mittelland.

Six of my favorite dining-spots in the area resume their (original) businesses and at the same time continue their food to go. Another four open up their restaurants and at the same time newly join the competition.

6 restaurants that keep Corona take away food upon reopening

First to the places that I have already mentioned in my first post about restaurants with high quality Corona take away food in my home region. All of them will reopen their places and simultaneously continue their take out service, at least for a certain time.

1. Restaurant Bruecke in Niedergoesgen

This is one of my preferred places for tasty and well-prepared Corona food to go. While I was fond of every take out meal my family ordered here, one was an absolute highlight! And this was the Mother’s Day special.

It will remain in my memory for a long time to come! The opening date for the regular restaurant service here is on May 12, the take away will be maintained at least until May 15.

2. Hotel Restaurant Storchen in Schoenenwerd

I am still raving about their fabulous Easter take away!

After this onetime take out special, they started offering appetizer sampler plates to go. They will keep this service for the time being, when they reopen as from May 11.

3. Restaurant Salmen in Olten

And finally to the last restaurant that I reviewed in some detail in my first post about high quality Corona take away in the region, Restaurant Salmen in Olten.  They started offering food to go from day one, well-appreciated by me! And they will do this also in the time to come, along with opening the doors again on May 11.

4. Restaurant Aarhof in Olten

This is another dining-spot that I mentioned in this very post. In the meantime, I checked it out and judged it as good. Both the potato gnocchi with Mediterranen vegetables and feta cheese as well as the asparagus with roast potatoes were great choices!

And when they reopen their restaurant on May 11, they maintain the take out for the foreseeable future.

5. Restaurant Eintracht in Kestenholz

Yet one more restaurant that I mentioned in this blogpost, Restaurant Eintracht Kestenholz. While I live too far away to try out their food to go, I hear that they are still offering it. The reopening of the restaurant is scheduled for May 19.

6. Restaurant Stadtbad in Olten

And there also is a new player to this high quality Corona take out business, Restaurant Stadtbad Olten. We have tried this service twice so far, and we liked what we got very much! Both the teriyaki tuna with seasonal vegetables and wasabi emulsion as well as the veal escalope accompanied by Mediterranean potato salat were incredibly good!

And as from May 11 the delicacies will be available on the spot.

Not all of my local dining favorites have joined the take away business so far. Some of them decided to offer it only when they resume their (original) business. It is great to hear that they will enter the game from now on.

4 restaurants that newly offer take away along with reopening

1. Restaurant Einstein in Aarau

This was the first of my favorite dining-spots in my home region to announce their participation in the competition, and this at the same time when opening the door again. Originally, the reopening was planned for May 12. In the meantime, they have postponed this step to a later date (not yet known). As to the take out option, you can order all the items from the menu, with a discount of 10%.

2. Restaurant Terminus in Olten

The next who published the news of offering take out food in the time to come, was Restaurant Terminus in Olten. Along with the restaurant reopening on May 11, some menu items are available to go.

3. Restaurant Zollhaus in Olten

Later on, Restaurant Zollhaus in Olten informed of their newly launched take away service as well, coming together with their going back to business as (almost) usual on May 11.

4. Restaurant Schlosserei in Olten

And also Restaurant Schlosserei in Olten takes this step. A take away offer complements a table service as from May 11.

The importance of Corona take away food for restaurants

All the restaurants I mentioned in this overview are normally not in the take out market. But these times of Corona crisis are different. Restaurateurs are not allowed to run their businesses as usual due to social distancing and hygiene practices. So they are not able to work at 100% capacity. Therefore, revenue diversification is an appropriate way to face this challenging situation. And high quality Corona take out food is well received by customers who are not ready to go to restaurants already!

The post Corona take away food from restaurants in the Olten region, Switzerland, v.2.0 first appeared on Swiss Traveler

The post Corona take away food from restaurants in the Olten region, Switzerland, v.2.0 appeared first on Swiss Traveler.

It seems that the Coronavirus has come to stay. Therefore, restaurateurs have to study how to get back to hosting diners during the pandemic. They cannot turn back time. Dining at restaurants at this stage will look different, much the same as in the travel and hotel industry that I went into in my last post. What are possible scenarios of a new way of dining in the time of Corona? Here is an overview of what it might look like.

In a first step, legal requirements must be followed when it comes to dining at these times. Beyond that, there is a myriad of ways to handle the current situation in the gastronomy. It matters to me to show what might be feasible from a restaurateur’s point of view yet also what could be desired from a customer’s perspective.

Will the new way of dining be only temporary?

While the new era of dining out has already begun in Asia, certain European countries – Austria and Switzerland –

are on the verge of reopening their restaurants. America however still has a way to go in this respect. Chances are that many pandemic measures in restaurants will remain. A quick return to old times of dining out does not seem likely. As a consequence, restaurant owners need to carefully consider how to shape their reopening regime.

The Asian approach of pandemic dining

As Asian countries are one step ahead of European ones, it makes sense to look how they handled the situation. Hong Kong might be a good model as it plays some sort of east-west bridge function.

In Hong Kong diners must have their temperatures checked. They also have to sign a health declaration form using a freshly sterilized pen, provided by the restaurant. It is mandatory that tables are spaced one-and-a-half meters apart. Alternatively, plastic panel setups on the tables can be used to protect from possibly contracting the Coronavirus. The maximum party size is four. Both servers and guests wear masks. Diners are allowed to remove them to eat and drink only. For this purpose, some dining-outlets offer envelopes for placing them. Staff sanitizes surfaces every half-hour. If restaurateurs do not follow the government rules, this can bring a high fine and time in jail. These measures are effective until May 7 so far.

While this regimen appears rather rigid for western countries, there is no way around adapting some of it for recreating the dining room as a safe space in Europe and America, too.

Government rules in Europe regarding eating out in Corona times

Austria and Switzerland are among the first countries in Europe that will open their restaurants after the lockdown. Compared to the measures in Hong Kong, the rules in Austria and Switzerland seem less tough.

In Austria, restaurants will reopen as from May 15. Parties of four adults plus own children are allowed. And you have to keep one meter distance from guests at other tables. You cannot just show up in dining-outlets but you have to make reservations beforehand. Restaurants must close at 11pm and bar service

is not possible. Whereas the staff has to wear face masks, the guests do not.

In Switzerland, the reopening of restaurants will take place on May 11. The maximum of diners per table is four. In case parents come with their children, they can all sit together (but with no additional diners). Only sit down service is allowed. Tables must be spaced two meters apart or separated by partitions.

The employers’ association in the gastronomy, GastroSuisse, has just issued a safety protocol with further rules and strong advices. Amongst others, restaurant guests can deposit their personal data in a database (voluntary, changed May 8) or are urged to use face masks in certain situations. The Federal Council decides on May 27 how to continue in the restaurant industry in more detail.

A point that seems unclear is the liability issue. What happens if a customer gets sick after dining at a restaurant? Is there a restaurateur’s liability for such a case? Of course, each country has to clarify this legal question individually.

Time will tell whether the regimen in these two countries is sufficient to protect from contracting the Coronavirus. It goes without saying that the mentioned Government rules are only a minimum. It needs more measures to provide real safety. Dining outlets must be ready not only to re-open, but to re-open right. Only so people will feel comfortable visiting restaurants. What are possible adaptions that restaurant owners have to take to prepare for a safe and sustainable re-opening?

What helps customers regain confidence in dining out?

There is a whole package of measures that restaurateurs can undertake to get diners back through the door. Above all else, it is necessary to draw up guidelines for recreating the dining room as a safe space.

Workers and diners likewise need protection. Apart from implementing the above mentioned Government rules, restaurant owners have to work out a concept for the “new dining out”. This might include following adaptions.

Reservations and Paying

If you have so far accepted walk-ins, you might consider introducing reservations. Think about what technology could help you in this respect. An online booking system for example allows not only an easier customer management, but it is also suitable to trace a possible chain of transmission. And it satisfies a guest need, too!

As to customers’ personal data it is essential to register it anyway, even if you do not opt for a reservation system. It might be necessary for contact tracing if infection occurs.

As to taking payments, aim to go cashless and contactless at the same time. Reflect on what kind of technology might add value to your business and whether it is worth investing.

Dining areas

In many cases, the table spacing is given by Government rules. As a consequence, many restaurants are only able to work at 50% capacity. This may not be profitable but helps them to stay afloat. It might be not really an option to wait to reopen until they could operate at full capacity as this will most probably take a long time.

In case you are concerned about profitability, ponder about faster table turns. You might envisage introducing fixed-timing dining, i.e. allocate time slots for dining, e.g. from 6pm to 8pm and from 8pm to 10pm. Perhaps purse the idea of different menus for certain times, e.g. 3-course menu from 6pm to 8pm, 4-course menu from 8pm to closing time and the big tasting menu starting between 6pm and 7pm. Maybe even a ticketing system would be feasible where diners book and pay in advance for a tasting menu (perhaps grant a small discount for doing so).

If you have any outdoor space, now it is the time to spruce it up. Make sure that it is looking its best as customers will be more likely to want to sit outdoors than indoors if weather permits.

And it probably goes without saying, keep everything clear and clean. Put a hand disinfectant dispenser at the entrance. Avoid placemats that are not machine-washed after usage. Eliminate salad bars and buffets,

but also e.g. cut lemons. Think about providing silverware and napkins that come in a protective covering or the use of domes on plates for food protection.

Menu development and pricing

Review your offerings, your menu is your main revenue generation tool! Re-design your menu in consideration of social distancing, safety and health. Offer a smaller menu that you are confident you can serve well – and fast in case you opt for a fixed-timing dining. Review portion sizes and keep minimizing food waste in mind. Maybe focus also on including more positive nutrients on menus or reducing the volume of meat.

A no-go thing to do in times of Corona are any kind of shared plates or family style servings. Almost certainly guests want to have their own plates instead of sharing them with their fellow diners.

You might have to increase prices based on changes required. Be honest about this. Chances are that your clientele will understand it and will get used to the new situation.

Ordering and table service

Remove multi-use menus in favor of disposable paper menus. Of course, this is not the right thing to do from a sustainability perspective. It may also be that guests study the menu online before coming to the restaurant. An idea might be providing a QR code to be scanned so that you can view the menu on the internet. In medium term, investigate viewing menu and perhaps also ordering dishes via an app.

Make sure that staff wears face masks all the time and be screened for signs of illness. Try to allocate your employees in such a way that they serve the same table throughout a guest’s visit to minimize extra social contact. Allow customers to serve themselves wine and other beverages from the bottle.

In terms of bringing dishes to your clientele, consider ways to serve without getting too close, such as using a side table or asking guests whether they would like to move away whilst food arrives.

Adapting business models

Crisis demand new thinking and new solutions. It is time to get creative! Maybe you have already tried out delivery and takeout options when people were on lockdown because of Coronavirus. Why not make it an additional revenue stream if eating out habits remain changed for some time to come? Maybe you have already visioned about how the restaurant experience could be recreated in people’s homes.

Revenue diversification may especially be a road to go if you are concerned about fronting the costs of reopening, only to be shut down again if cases rise.

As income from foreign travelers will not be an option for the time being, it is more important than ever that you cater to your local community. If you have loyal regulars, these will help you going.

Go your own way

People in the restaurant industry usually have opinions what works for them and their guests. As there is not a map for acting as restaurateurs in times like these, you have to make the best decisions with the terrain in front of you.

In the end, it will be a question of trust. If you have managed to build a brand and achieve integrity, people will trust you when you open the door again. And as examples show in Hong Kong, guests have accepted the new way of dining out in these times of Corona. They have got used to the “Corona restaurant regime”. It appears that they consider eating out still as a satisfying experience, although it might feel somewhat awkward.

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The post How will dining at restaurants look like in Corona times? first appeared on Swiss Traveler

The post How will dining at restaurants look like in Corona times? appeared first on Swiss Traveler.

Travel in Corona times – especially by plane – will be different, and difficult. As it appears, there will be no quick recovery in the near future. The Coronavirus does not seem to disappear after this first wave, a second and maybe even a third wave may be probable. How will travel look like in these pandemic times? After having read tons of articles about this subject here a summary of my key findings and some assumptions in this respect.

Not only travel will undergo substantial changes but also the hospitality industry will be not the same. There will be significant modifications when it comes to staying in hotels and dining in restaurants, too. While I go into the hotel issue in this post, the dining industry is the topic of my next one.

Educated guesses, not certainties

Of course, nobody knows about the precise consequences of Corona for the developments in the travel industry. I am no expert in this field, yet I consider myself a seasoned traveler and a travel news junkie. Therefore, I felt compelled to list possible impacts of the COVID-19 pandemic on the way people will go on vacation in the near (or not so near) future.

So far every third Swiss citizen had to cancel or amend a booked trip because of Corona. And this is just the start! There will be more such travel rearrangements in the foreseeable future, and not only in Switzerland but all over the world. And it goes without saying, I am also affected by this wave of trip cancellations. My husband and I had to postpone a trip to Bhutan to next year and there is another one scheduled to Western Australia in late fall which is not very likely to take place.

When will we be traveling again?

I consider the situation from a Swiss/European point of view where we see the curve of Corona cases and deaths flattening. It might be different if you are an U.S. citizen where the disease is still spreading.

At the moment, it seems that the countries within Europe might open their borders end of June. When it comes to air travel, the first flying opportunities are likely to be in July or August. Yet it will last much longer until the air traffic rebounds to the pre-Corona level. As to intercontinental flights, there is little hope that they will take place before 2021. This is especially due to the assumption that many countries will not have removed their entry restrictions until then.

That might leave us to plan travel close to home

as from early summer. Maybe you might also be able to visit some neighboring countries at this point of time. But of course only those that were not too affected by the virus. These trips will be preferably by car. As from late summer, you might consider flying within Europe. And – as mentioned – intercontinental flights could be an option end of 2020, at the very earliest.

Plan driving trips in summer 2020

As indicated, the car might be the preferred means of transport

when it comes to traveling in 2020. Why not hitting the road and staying at a small hotel in a nearby remote area? A good idea is it also to look for places that offer those outdoor recreational activities.

Opting for a stay in your home country and avoiding big cities is the most obvious way to feel safe from catching the disease. And if you drive by yourself, you would be free to leave whenever you want. This might be an option as many hotels probably will adopt more lenient change and cancellations policies, at least temporarily.

There are more advantages if you choose domestic travel over international for the near future. When doing so, you are supportive of your country’s economy as there is not much hope that there will be many guests from abroad in these first months. And if you decide quickly, you may profit from discounts just as “pay for 5 nights, stay for 7 nights”. My husband and I have just made use of such an offer. So we have something to look forward to in these unpleasant times!

How will air travel be like in times of Corona?

I have still a glimmer of hope that my husband and I can start our scheduled air travels (Western Australia in late fall and Thailand in winter) and of course I am wondering how it will be when we can fly again. From what I read, it will most likely be a slow recovery that differs across the globe. Travelers might have to continue to contend with various travel bans, visa rules and lockdowns.

As to entry restrictions, the worst case scenario would be closed boarders (for non-residents.) Almost just as bad would be quarantining new arrivals. This would de facto mean that no tourism is possible. Embarrassing but acceptable measures could furthermore be monitoring who arrives as well as checking their health conditions and exposure history. Probabilities might be that some countries will also require contact tracing of visitors once being allowed to entry.

In the field of air travel, the industry is working on new hygiene and distance standards. These include the use of hospital-grade disinfectant as well as social distancing both in the air and on the ground. The latter will involve measures just as keeping all middle seats vacant in economy class or alternating window and aisle seats when they are in pairs.

You can also expect that airlines will try to identify travelers with medical conditions pointing to early stages of COVID-19. Conceivable practices before check-in might involve general health screening or rapid Coronavirus tests. Once a vaccine is available, a vaccination certificate might be mandatory to enter several countries, too. The onboard service will also be limited, be it in terms of food and beverage or cabin baggage.

In any case, it is highly probable that there will be fewer passengers on board than before. At the same time, airlines will presumably reduce their fleet size. And this would imply together with more costs due to additional Corona testing that the era of cheap air travel might possibly come to an end. Of course, there will be some incentive offers when the passenger volume is temporarily down, but only as an exception.

Accommodation in times of Corona

Where will we stay once we safely arrive at our destination? Will we choose vacation rentals or hotels? One thing seems clear, cleanliness will be important, very much so. Maybe we might feel more secure in hotels than in rentals because of presumed higher standards of property cleanliness with well-established cleaning processes and trainings?

Be it as it may, there will be no way around promoting hotel cleanliness. This will include the use of hospital-grade disinfectants and rigorous cleaning protocols accompanied by an increased frequency. And of course you need more space for social distancing. You may be able to use your phone to check in, to access your room and to order room service. All food handlers must be trained when it comes to safe food preparation and service practices. In-room dining will be more important and new needs require adapted guidelines in order to guarantee a delivery without contact. And last but not least, new approaches to buffets will be necessary. It is unthinkable that the current design e.g. for the breakfast buffet can be maintained – which I always thought has not been very hygienic.

As far as prices for hotel stays are concerned, they are prone to drop before they rise again in these early stages of Corona travel. And this despite rising costs as a result of pandemic measures. Unlike the air travel industry where the number of flights is likely to go down, a shortage of hotel rooms should be no issue. And therefore rates should rather decrease, at least in the near future. Later on you might face much higher prices at peak times in particular.

Possible trends in the travel industry due to Corona

Certainly travel will become more difficult in the time to come. Nothing will be the same in terms of flying but also staying at hotels will be different. Traveling will take great efforts, from all sides, including the travel industry and the customers. It may very well be that people make different choices, even weighing whether a trip is compelling enough to take the trouble. They will ask themselves if this is a place they just must be. There might be a higher threshold to choose to make a journey. Micro-trips, where people flew to far-flung locales for a short time just because fares were cheap and rentals were booming, will become less likely. Instead vacationers might consider fewer trips with longer duration. And maybe they will opt for more meaningful trips, too.

As a consequence of higher costs for air travel, there will foreseeably be less mass tourism. This development will be accentuated by the worldwide recession we will have to face. Maybe overtourism will go down in history as pre-pandemic phenomenon only? It seems possible that the Coronavirus contributes to a more sustainable travel, which is for the benefit of health, environment and cultural heritage. What might also be a possibility is a comeback of travel agents. It would be no surprise if people feel unsure about traveling and want to make use of a travel advisor.

Are you interested in prospective developments in the restaurant industry, too? Just as the travel and hotel industry, this branch will have to endure changes as a result of the current crisis around the Coronavirus. I checked out what had been written about this topic and want to let you know about it – of course with my ideas flowed in again!

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The post What will travel look like in times of Corona? first appeared on Swiss Traveler

The post What will travel look like in times of Corona? appeared first on Swiss Traveler.

Dining at restaurants is “out” for now, so foodies who do not want to cook for themselves are at a loss, at least until recently. While the existing opportunities for getting take away food usually do not appeal to gourmets, this has changed in the last few weeks of the Coronavirus lockdown. And this with the appearance of high quality Corona take away food offers from many of my favorite restaurants in the town of Olten and surroundings.

In the following, I want to bring you three restaurants closer that have this (temporary) kind of service in my home region of Olten and surroundings in the Swiss Mittelland. First to my number one choice in this regard, Restaurant Bruecke in Niedergoesgen.

1. Restaurant Bruecke in Niedergoesgen

This restaurant, awarded 15 points (out of 20) in the Gault Millau gourmet guide, is one of my favorites for eating out in style. It is worth a visit both in wintertime in the generous indoor setting or in the splendid waterfront outdoor area.

Classics and inventive dishes are on offer here, and both are equally convincing. And the service under the owner of Markus Gfeller is competent and amiable. For a closer look, here my review.

As there was a food truck available – usually located in front of a shopping center offering grilled sausages – , it was converted in a take away outlet.

The chef, Thomas Messerli, asked his apprentices to develop a take away concept. Ant they worked out the following: house made pasta accompanied by different sauces. But this was just a start …

Within no time, the Bruecke team expanded the selection: asparagus ravioli with bear garlic, sauted pioppini mushrooms, dried tomatoes and parmesan cheese;

coq auf vin with vegetables and mashed potatoes,

chorizo and pollo

and many more. Even desserts are available, once my family opted for a mini rhubarb panna cotta.

Everything we had was well-made and tasted great!

For Easter, there was a special offer, a variety of classics on the one hand, a four-course menu on the other hand. My husband, my son and I went for a traditional dish, Angus beef meat loaf with stewed vegetables and mashed potatoes

complete with asparagus tomato chickpeas salad. It was such a treat! As to the multi-course menu, I heard that it was already sold out before Easter even started.

2. Restaurant Storchen La Cuisine in Schoenenwerd

Restaurant Storchen La Cuisine is another favorite of mine in my home region when it comes to refined cuisine in a pleasant ambiance.

While it was always a good spot for fine dining, it won my heart completely with the appointment of chef Daniel Sladek, see here my review. And he knows his business. Under his aegis, Storchen La Cuisine got 14 Gault Millau points in his first year. Also the immaculate and kind service – helmed by his wife Katharina Sladek – is worth mentioning.

As far as the Corona take away food is concerned, “The Storchen” did not get involved until Easter. Then they launched a special gourmet offer. It included a choice of six starters, three mains and two desserts. But that was not all … You could even order wine, white table linen, silver cutlery and table decoration!

I was awestruck when I caught sight of the delivery!

The box not only contained the food, one part vacuum-packed, the other in form of nicely arranged plates (tuna carpaccio).

No, the meat course, the classic “Storchen pot”, Zurich-style veal stripes, even came along with a silver serving platter!

And not to forget the dessert, a chocolate mousse in a glass. In addition, there was also an Easter basket with brownies, a goody from the restaurant! With all this, my family had a true dinner in style, and it was a culinary pleasure from A to Z, too!

3. Restaurant Salmen in Olten

Last but not least, a recommended restaurant engaged in the “Corona take away business” in my home town of Olten. “The Salmen”, awarded 13 Gault Millau points, is housed in a beautiful old tavern.

It is a safe value in Olten’s culinary scene. Expect solid work here but no (unnecessary) show or artwork on the plates! Staff is friendly and knowledgeable. My review can be found here.

As to the take away offer, there are three menus changing twice weekly that come with a seasonal salad. This is complemented by a menu with Salmen classics. Here you can choose among two starters and four to six mains. At one occasion, my son and I ordered from the former option. We liked what we got, meat loaf with red wine sauce, spaetzle and vegetables

as well as a veggie lasagna with tomato sauce.

Other restaurants in the area with Corona take away

There are other local dining-spots that were converted into temporary take away outlets. Out of all these, I can recommend two more that I have not tried out (yet) but are known for quality food: Restaurant Aarhof (review) in Olten

and Restaurant Eintracht in Kestenholz, west of Olten.

Conclusion and outlook

Who would have thought that something good results of something so bad as the Corona crisis! Favorite restaurants of mine in my home region of Olten and surroundings prove that by offering high quality Corona take away food! Of course, the revenues coming from this (temporary) service cannot compensate the ones from the usual business operation. Still, the appearance of such commercial models is a glimmer of hope, although it might only be a stopgap. Yet it allows the restaurants to keep in touch with their clientele. And you never know what might come out of it when life returns to normal!

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I took a stop from blogging to realize a long-planned project: moving my blog from Blogger to WordPress. And of course, I wanted to make my travel and food blog more professional while doing so. I have had this change in mind for quite some time, but I was always too busy preparing and documenting trips. Then a time window opened up between two big journeys, and I took the chance. Now I am back with my revamped travel and food blog!

Corona outbreak

When I started the switch to WordPress seven weeks ago, the Coronavirus had already emerged. But it was still restrained to China and some other Asian countries. And of course I hoped together with almost everyone that it will not spread to other parts of the world. As we know today, this wish did not come true, and now the virus is practically everywhere.

Change travel plans

As so many other travelers, my husband and I had to rearrange trips in the wake of the Coronavirus outbreak. We postponed the Bhutan vacation to next year and were able – thanks to a relaxed ticket-change policy of Swiss airline – to rebook our flight to Bangkok (originally booked in order to reach Bhutan). Out of the blue, we are scheduled to a Thailand journey at the end of this year (rebooking beyond 2020 was not possible). But who knows when one will be able to travel again … Having said that, for many people all over the world worrying about going on their next vacation is the least of their problems right now!

Travels on hold

Notwithstanding the fact that going on a trip is not really an option in the near future, I think the next best thing to doing so is dreaming about journeys to come. At times like these, it might be a much-welcomed short escape from daily struggles. Transport yourself, even for a few minutes, to a place you long to be. Travel will be a possibility again, that is for sure. But will it be the same again? Nobody knows …

Travel blogging in these times

With this in mind, I decided to continue my blogging activities, at least as long as there is something to write about. I want to provide a source of inspiration for something to look forward to once normality returns to our lives. As mentioned before, my husband and I took a trip to Japan, our first one to the land of the rising sun, end of 2019. My last post before the blogging stop was about the itinerary of this three-week journey. I have five more blogposts about traveling in Japan to share with you: about staying in style, dining-out, restaurants for gourmets, a luxury ryokan and two off the beaten path places.

Furthermore – as I spent the time around New Year’s Eve in Paris – , I have a post ready for you about where do dine in style and where to go for a walk in my favorite city in the world.

I hope you find my “new” blog – and especially the mobile version useful for your future vacation planning. The latter has been improved by far compared to my earlier one. Stay safe and inspired, travel will be there to welcome you with open arms again when the Coronavirus passes!

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