Restaurant Vivid
Liechtenstein
Restaurant Vivid at Hotel Schatzmann in Triesen takes regional sourcing as the starting point for its cooking. Owner and head chef Heiko Krüger combines ingredients from the surrounding area with international experience, with ethics and enjoyment central to the restaurant’s approach. The sourcing is specific: beef comes through Liechtenstein’s Feldfreunde association, fish from Lake Zurich is supplied by fisherman Stefan Zehnder, salmon comes from Lostallo in Graubünden, and vegetables arrive from the Rhine Valley. Wines from Liechtenstein, the Bündner Herrschaft and Burgenland accompany the food, extending that sense of geography beyond the plate.