164 FOOD & DRINK
THE BOTANICUM –
EXPLORE THE WORLD OF HERBS AT NEW HEIGHTS
The Chedi Andermatt has unveiled an invigorating array of drinks and a new dish using the herbs grown in its high-altitude garden , The Botanicum , to refresh guests in the Alpine sun until the end of September .
honey following a 16-hour cold infusion process , and in a selection of detox teas after they are air-dried .
The five-star hotel , nestled in the picturesque Swiss village of Andermatt , is putting the 35 herbs it grows at 1,447 metres above sea level to use in homemade lemonades , teas and its “ Garden Breeze ” cocktail .
Situated next to The Bar and Living Room , a plush space ideal for relaxing after a day in the mountains , The Botanicum is home to yarrow , borage , southernwood and green santolina and nine species of mint , among other herbs . Bar Manager Elmir Medunjanin and Carsten Alexander Kypke , Executive Chef of The Restaurant , crafted The Botanicum not only to enhance flavours but also to harness their benefits for physical and mental well-being .
The greater intensity of the solar radiation at The Chedi Andermatt ’ s lofty altitude engenders larger quantities of essential oils in herbs grown at The Botanicum , increasing their aromas . The herbs are a key ingredient in The Chedi Andermatt ’ s bespoke lemonade , created with local
Elsewhere , those searching for a stimulating aperitif need to look no further than the “ Garden Breeze ” to satiate themselves with a spicy , whisky-based cocktail complemented by The Botanicum ’ s sage , pine honey cordial and a lime and lemon balm . Guests can also enjoy The Chedi Andermatt ’ s home-grown produce in The Restaurant , recipient of 14 GaultMillau points , where Chef Kypke has devised a dish of Swiss trout tartare and caviar with a vinaigrette of herbs and Berne rose tomatoes .
Personal tours of The Botanicum are available with members of the bar team , while those wishing to sample more mountain produce can embark on an alpine expedition with local expert Bänz Simmen , uncovering wild spinach , black cumin , thistles , blueberries and cranberries before creating preserves and pestos with the kitchen team .
THE ART OF LUXURY Issue 60 2023