News

A great BBQ is all about the details. In his homemade chimichurri, Chef Robert combines fresh herbs, a subtle heat, and a pleasant tang to create a versatile barbecue sauce. Whether served with beef, poultry, fish, grilled vegetables, or as a dip for fresh bread, this chimichurri brings authentic flavor to your plate.

Anyone familiar with ENTRA knows that it is a place where vision, flexibility and a keen sense for special event moments come together. For around four months now, Soner Avci has been at the helm of the venue in Rapperswil-Jona as its new CEO – bringing a fresh drive to Lake Zurich.

In a world where events often only shine for the moment, Katharina Döring from Rent.Group Swiss shows how humanity, circular economy and precise logistics create experiences that last. Sustainable, effective and full of attitude.

In an industry that often thrives on volume and quick effects, they focus on attitude, substance and proximity: Schoscho Rufener and Maximiliane Edelmann from MCH Global create experiences that not only have an impact, but also arouse desire.

May we introduce: Franziska Schmidt is returning to dine&shine and has been serving the event caterer's marketing since March.

May we introduce: Our latest partnership with the Rhyality Immersive Art Hall - a distinctive event location right on the edge of the Rhine Falls.

Find out where the culinary journey is heading this year and what should not be missing at any event.

Lamb's lettuce in pesto? Sounds strange, but tastes great! Our chef Robert has tried it out!

Thick jumpers, fluffy blankets and a glass of red wine - that's winter! Our managing director Eric was in the wine cellar for you and reveals his top 3 winter wines for the perfect Christmas party or a cosy evening at home.