People bring their cuisines

People bring their cuisines

8 episodes, 8 stories, 8 recipes

The people who come to live here also bring new ways of eating to Switzerland. New dishes. New ingredients. New cooking styles and preparation methods. In the programme “People bring their cuisines” we are taking a look at this new culinary diversity. We meet immigrants who run successful restaurants serving their country’s food here in Switzerland. Each programme will present one country’s cuisine and a typical dish.


Eve Angst may not be a trained chef, but she's someone who embraces life with passion. After a rather slow start, her Korean restaurant "Chun Hee" in Berne's old town has become a huge success. With a little help from her family.

Salt, pepper and a selection of herbs. These are the only seasonings to be found in the kitchen of "Il Cortile" in Lucerne. They reflect the uncompromising cooking philosophy of restaurant owner Salvatore Ferraro.

Benjamin Egli-Iwasaki is obsessed in the best possible sense of the word. He's fanatical about Japanese cuisine. And in true "Izakaya" style, guests are expected to share their food at his restaurant in Lucerne's old town.

We no longer need to travel far to delight our tastebuds as nowadays we have a great variety of international cuisine just around the corner, yet some gastronomic territory remains unexplored – for example the food of Ethiopia. Awraris Grimma takes his guests at Injera in Berne on a culinary journey back to his roots.

Travelling around with his food truck, Tenzin Tibatsang has introduced momos to the whole of Switzerland. Not only do these juicy Tibetan dumplings fit in perfectly with current culinary trends, they also tell a story.

Peruvian cuisine hasn't yet reached celebrity status in Switzerland, and Christina Tobler wants to change that. The owner of Barranco on Zurich's Bullingerplatz and her kitchen crew have good reasons why the profile should be higher. For example there are 3,000 varieties of potato and dozens of types of coriander growing between the Andes and the ocean. And, of course, there is ceviche.

Nothing fazes Ngoc Nguyen. She is resolute in her approach to challenges, even when she's on completely unfamiliar ground. She couldn't cook, so she went to the world's most renowned cookery school, and now she runs "Knock on Wood" in Basel, a restaurant that no aficionado of Vietnamese cuisine should ignore.

Ismail Korkut is a restaurateur and gourmand through and through who would rather trust his gut instinct than look at his bank balance. So it is no surprise that his restaurant in Basel, Za Zaa, offers more than just good food.

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