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Studio portrait of married couple Wassmer against a dark backdrop: a woman in a black coat with a white top and a man in a light beige overshirt, both smiling at the camera.
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Assortment of preserved ingredients in jars: white asparagus in brine, pickles, buds, and a dark bottle (e.g., garum), labeled and sunlit.

Sven Wassmer MEMORIES – Flavour that Lasts

The high­est ambi­tion of a chef is not the applause of the media or the num­ber of awards – impor­tant as these may be. It is the abil­i­ty to cre­ate memories.

Flavours are deeply tied to emo­tions. They con­nect us to peo­ple, places and moments.

A menu at Sven Wass­mer Mem­o­ries is more than a sequence of cours­es: it is an invi­ta­tion to be moved – by flavours, ingre­di­ents and tech­niques that are cho­sen with care and treat­ed with respect.

What remains is not only the taste. It is the feel­ing of hav­ing been in exact­ly the right place at exact­ly the right time. [→Sven Wass­mer Memories]

Philosophy of Alpine Cuisine

Home is not a place – it is a feeling.

For Sven Wass­mer, every culi­nary idea begins with an inner bond to the place where he lives and works.

The Alps, with their rugged beau­ty, chang­ing sea­sons, cli­mat­ic con­trasts and untamed nature, form the foun­da­tion of his cui­sine. He works with prod­ucts from a region where peo­ple, ani­mals and plants must labour hard for any­thing to grow and thrive.