The Verve 

Grand Resort Bad Ragaz

The «verve by sven» stands for seasonal and close to nature food. It’s a modern health-and-lifestyle-kitchen. The restaurant combines ‘Joie de Vivre’ with healthy authentic dishes and an atmospheric ambiance. It mainly uses produce from sustainable agriculture and fair trade. The interior design is warm and inviting, a lively meeting point with integrated cocktail bar in the same open space.

Breakfast

We bumped into fellow ‘Tour de Suisse Deluxe Hotels’ travellers having breakfast inside.

The verve’s healthy breakfast is the best breakfast ever. It’s incredibly tasty and of the same standard like the lunch and dinner here. One can really taste the work that has gone into creating the individual dishes. Whilst thoroughly enjoying this meal together in the stunning outdoor setting, we decided to come back; either together, on mothers day, or whith friends visiting from abroad. It’s the perfect day trip. I recommend going for a swim at the Tamina Terme before. It’s practically in the same building. Maybe book the floating treatment; the «Tamina Flow Massage» (75min, CHF 240) ahead of breakfast. The activity takes place early morning before the Therme opens. Alternatively book a Spa treatment such as a the Facial I talk about here, or a girls spa afternoon in the privat hotel spa. Find the new Spa Menu in my Article here.

Read the review of the Tamina Flow Massage and the Thamina Therme by beauty blogger ‘Heyprettybeauty’.

The Verve

Grand Resort Bad Ragaz

Cocktail Bar

The Verve Bar

Award winning Drinks, and alpin- inspired Mocktails and Cocktails.

Alex and I went to the bar for a welcome drink ahead of our dinner with the Tour de Suisse Deluxe crew; and gosh we were blown away. We were so lucky to be served by Cocktail Master Gabriel Imhof. For the lack of a better term I call him a ‘liquid alchemist’. Mixologist is just not a good enough word to describe his work. His concoctions are representative to Spa Bad Ragaz and the philosophy of ‘the verve’ keeping drinks in line with nature and triggering experiences with taste.

We asked for a cocktail suggestion  and he said he would recommend making ‘the verve’ cocktail for us. It was his new creation, not on the menu yet, weeks of work had gone into creating this perfect piece and he was going to enter it into a competition the following weekend, and our feedback was greatly appreciated. Yes that’s us!

The drink was perfect. One of the best creations in a long time. Alex, my hubby is a bit of a cocktail snob. So am I, as I don’t like sweet sugary mixtures and like tasting real ingredients. Alex has worked with bars years ago and therefore has some insider knowledge and passion for it. This is also why we visited many of the top cocktail bars in NYC, London and around the word. 

The conversation went on, and it turned out, that the same way Alex is an artist in his photography or (as an example) our friend Azzi Glasser an artist in perfume creation, Gabriel Imhof is a true artist in cocktail making. What makes the difference is the passion and understanding. The striving towards a certain perfection, that is constantly being challenged.

The next morning Alex got up extra early to shoot Gabriel’s portrait on his Rolleiflex analog camera. The two had conversations about their work and I remember a book Gabriel suggested reading that inspired him; “Die Form der Schönheit by Franz Berzbach” it’s about being very much aware of the beauty in professions and art. Gush. The passions that makes our world a notch more magic. It’s about seeing the beauty around us, in us, and in our daily life’s. Finding it in the little or the common things. Let’s live for it- instead of living for popularity and commerce. We really deep down know what’s good for us and makes us happy. It’s synced and embedded, just needs listening to. There are many forms of beauty and it’s probably subjective also. But I strongly believe that there is something deeper universal behind it all. Love, compassion and human connections are a big part of it.

The Verve

Grand Resort Bad Ragaz

Dinner

The «verve by sven» stands for seasonal and close to nature food. It’s a modern health-und-Lifestyle-kitchen. The restaurant combines ‘Joi de Vivre’ with healthy authentic dishes and an atmospheric ambiance using produce from sustainable agriculture and fair trade. The interior design is warm and inviting, a lively meeting point with integrated cocktail bar (above) in the same open space.

Dinner was deliciously sophisticated in terms of fresh flavour combinations, the same way breakfast had been. The verve by Sven serves my idea of favourite food. It’s healthy, refined and different. I recommend ordering the sharing vegetable crudités with dip to start with. The dip alone is worth a trip there. (Gemüse frisch vom Feld · Dilldip 16). My main was also incredible I had Aubergine · Ingwer-Garlic Crunch · green Swiss Shiso – with veal. See images for scrumptious food and getting hungry. No words needed. Definitely try desserts. My favourite was the Raspberry Cheese-Tart with Rose-Lemon Sorbet and the Eton Mess.

Menu Link including kids menu

Desert Menu in German:

  • Milcheis · Dillgranité · Fenchelpollen-Meringue
  • Hanfsameneis · Granola · Apfel · Leinsamen
  • Schokoladentarte mit Felchlin Maracaibo 65% · Himbeeren · Zitronenthymiansorbet
  • Andy’s Käsekuchen · Buttermilchschaum · Erdbeeren
  • Eis Milch, Hanf, Vanille, Schokolade, Pistazie oder Kaffee
  • Sorbets Zitronenthymian, Erdbeer, Zitrone oder Zwetschge
  • Schweizer Käse Selektion: L‘Etivaz 24 Monate · Dörrapfel Jersey Blue von Willi Schmid · Nusstorte Basler Tommli von Serdar Hess · Sanddorngel Gschwelti

A few suggestions from the German menu 

  • Blumenkohl mal anders · Tanne · Wiesenkräuter – mit Tartar vom Gras gefütterten Zürcher Angus Rind
  • Aubergine · Ingwer-Knoblauch Crunch · grüner Schweizer Shiso – mit Bio Jasminreis – mit Bürgermeisterstück vom Kalb
  • Konfierter norwegischer Kabeljau · Kartoffel-Carbonara · Miesmuschelfond
  • Waffel & Kaviar · Nussbutter-Eigelbcreme · Oona Caviar Osietra Carat 20 g 50 g 90 225