Verve by Sven is one of the seven restaurants located at the Grand Resort Bad Ragaz in Switzerland. Grand Resort Bad Ragaz is known as one of the leading wellness resorts in Europe and combines amazing spa and wellness facilities with truly beautiful rooms and excellent gastronomy. For more information about this great hotel, please consult our hotel section. Verve by sven is the hotel’s most centrally located restaurant and open for breakfast, lunch and dinner. The central theme is “health food” and “lifestyle cuisine”.

Verve by sven is overseen by top chef Sven Wassmer. Sven Wassmer gained experience at several renowned restaurants such as Schloss Schauenstein in Fürstenau. In December 2014, he became Head Chef of the 7132 Silver Restaurant at the 7132 Hotel in Vals. In 2016, he was awarded by Gault&Millau Switzerland with the title of Discovery of the Year. In 2017, the same guide named him as GaultMillau Rising Star of the Year 2018. Since July 2019, Sven Wassmer and his team are responsible for the two new restaurants at the Grand Hotel Quellenhof at Grand Resort Bad Ragaz: Memories and Verve by Sven.

The Chef

In the kitchen of verve by sven, Sebastian Titz is responsible. Sebastian hails from Eastern Switzerland and gained experience at the Schneggen restaurant in Buchs, the Schweizerhof in Zermatt and the Tschuggen Grand Hotel in Arosa. Titz cooked at Michelin star restaurants as well as more casual dining places and combines this experience at verve by sven today.

Seasonal, authentic and close to nature. That is how verve by sven is described by the team. The interior is the first start of this philosophy: natural materials are paired with warm colours and natural touches like a green wall complete the lively and vibrant atmosphere. There is a focus on health and lifestyle, which is combined with a dose of joie de vivre and pleasure. Good food, which makes you feel good. The dishes are authentic and locally inspired. Ingredients from the surrounding Alps are sourced from sustainable agriculture and fair trade.

Gastronomy

Highlights from the menu include “Waffle & caviar with brown butter egg yolk cream, topped with Oona Caviar No. 103 traditionel”, “Seared grisons saddle of deer with juniper gravy, celery puree and trumpet mushroom”, the “roasted aitchbone of veal with roasted bread dumplings, a cream of mushrooms and parsley”, or the delicious dessert “sweet potato ice cream with quince and Piménton”.

Why Go

Verve by sven embodies joie de vivre and combines healthy food with cosy comfort food in a vibrant meeting place with integrated bar. The service is casual but professional, and there is an excellent wine list as well. A place to enjoy life!

Written by Sven & Frank