Honoured that VE Refinery has been featured in the prestigious NZZ Bellevue article, "Alcohol-Free Drinks Are Honoured in these Restaurants," penned by journalist Peter Keller. The article highlights the rising trend of alcohol-free beverages in leading dining establishments, showcasing our dedication to providing premium, delicious alternatives.
Peter Keller's article delves into the vibrant world of non-alcoholic drinks, showcasing some of the finest establishments embracing this trend. The feature includes:
Restaurant Magdalena, Rickenbach (SZ)
The trendy two Michelin-starred restaurant "Magdalena" specializes in vegetable-based dishes and sees higher demand for its non-alcoholic pairings than for wine. Manager Marco Appert notes that there is no set drink menu; instead, drinks are brought as a surprise, inviting guests to guess their contents. Notable offerings include elderflower granité, kiwi green tea, verbena kombucha, beetroot and cranberry drink, and spruce tonic, all of which make you temporarily forget even the finest wines. Discover Restaurant Magdalena here.
Restaurant Hiltl in Zurich
Victoria Banaszak, founder of a non-alcoholic beverage startup, highlights Restaurant Hiltl in Zurich for its excellent offerings. The vegetarian restaurant features non-alcoholic beers and aperitif drinks like Noughty Blanc Brut sparkling wine from Chardonnay and Virgin Yuzu Spritz made with sparkling wine, yuzu, and elderflower. The cocktail menu includes options such as the Virgin Basil Smash with non-alcoholic gin, basil-lime syrup, and lime, and the Ginger Caipirinha with rum, ginger-lemon syrup, maple syrup, and lime. Discover Restaurant Hiltl here.
Restaurant Memories, Bad Ragaz
Restaurant Memories in the Grand Resort Bad Ragaz, helmed by three Michelin-starred chef Sven Wassmer, has become a gourmet destination. Diners can choose between wine and non-alcoholic pairings with their 11-course menu, with the latter offering delightful alternatives. Examples include drinks made from yuzu, lilac, and herbal tea; water kefir and plums; alpine quince iced tea with fir; and Japanese Rou-Gui rock tea with Fujin. Who needs wine with such options? Discover Restaurant Memories here.
Igniv by Andreas Caminada, Zurich:
At Igniv, with Sarah Madritsch as the head bartender, guests can choose from specially crafted sharing cocktails and innovative mocktails, all made from the finest ingredients. Notable options include the Bloody Rosemary 0%, a mix of beetroot, ginger, alpine kombucha, and orange, and the Scheurebe 0%, featuring Scheurebe juice, verjus, Earl Grey, rue berry cordial, and coconut. This mocktail demonstrates that the Scheurebe grape variety can shine in the non-alcoholic realm. Discover Igniv by Andreas Caminada here.
Transforming Your Non-Alcoholic Experience with VE Refinery
The article commends VE Refinery for its role in this burgeoning trend. Peter Keller writes, "VE Refinery, led by Victoria Banaszak, has revolutionized the non-alcoholic beverage industry with their exceptional range of products. Their drinks not only provide a sophisticated alternative to traditional alcoholic beverages but also elevate the entire dining experience."
We are thrilled to be acknowledged by NZZ Bellevue. At VE Refinery, we pride ourselves on crafting premium non-alcoholic beverages that transform your dining experience. Our inclusion in NZZ Bellevue underscores our dedication to quality and innovation. Our mission has always been to offer high-quality, non-alcoholic options that can stand proudly on any menu, and this feature is a testament to our team's hard work and dedication.
Explore our range and discover why top restaurants are choosing VE Refinery for their alcohol-free selections.
For more details, read the full article on NZZ Bellevue here.