The Spanish wine producer Gramona and the whirlwind in the Swiss Wine Trade Smith and Smith invite to the second Gramona Amuse Contest in Switzerland.

The second edition of the prestigious Gramona Amuse Contest focuses on the creation of an Amuse Bouche that can be combined with the Gramona Gran Reserva Imperial Brut. The organisers now specify the task in 2020 with a topic: plant-based fine food. Meat, fish & seafood may be used naturally in the creation of the Amuse Bouche – but they should play a secondary role while the plant-based products used noticeably take the main role in the Amuse Bouche.



After fulfillment of the registration form, each participant will receive a bottle of Gramona Imperial to help inspiring with the creation of the amuse-bouche.

Each participant will be sending a picture, a concept idea and the recipe of their creation to take part in the contest. Only 10 finalists will be selected among the participants. 9 of the finalists will be anonymously selected by the jury. One finalist will be voted by the public through Each participant will remain anonymous until the final competition. Participants can freely choose to publish their appetizer in the website and be able to be voted by the public.

The final competition and gala will take place at the Schweizerische Hotelfachschule Luzern on 24 November 2019. The 10 finalists will be invited to recreate and present their plate in front of the jury. After proper deliberation of the jury, the prizes will be awarded. The event will finish with an Apéro.




The registration opens on Saturday, 1 May 2019.


Online voting begins.


Registration period ends


Online voting and Amuse-Bouche submission ends


10 finalists will be announced


Sunday, 24 November 2019, the 10 finalists will be invited to present their amuse-bouche. The winners will be announced.


Gramona is a historic sparkling wine producer in the heart of Penedès (Barcelona), known for their long aging and gastronomic wines.

Smith & Smith was born in lust – refreshing the performance.

From the managing directors to the warehouseman, everyone here is enthusiastically dedicated to winemakers, wine and customers.




A trip for 2 nights and 2 people to Barcelona including flight and hotel.

A visit to Gramona, the cellar, vineyards, a very well-kept wine-food tasting.

A fully catered dinner for 2 people in Michelin-Star*** Celler de Can Roca.

50% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.


A trip for 2 people to Barcelona including flight.

A visit to Gramona, the vineyards and an extensive tapas lunch with the Cava’s of Gramona in the basement.

25% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.


A fully catered dinner for 2 people at a Michelin-Star restaurant in Switzerland.

25% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.

4th    to   10th

10% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.

JURY 2020

Antonio Colaianni

Antonio Colaianni is a *Michelin chef de cuisine at GUSTAV Restaurant and Bar. He is a great wine and sparkling wine lover, passionate host, cigar aficionado and a man of pleasure.

Andrin Willi

Andrin Willi is regarded as one of the most distinguished gastronomic journalists in Switzerland and as a gastronomy expert who is obsessed with food. The trained hotelier and former editor-in-chief is author of various books, moderator and pleasure activist. As an Epicurean consultant he advises well-known companies, hotels and restaurateurs.

Elif Oskan

Elif Oskan has found her vocation as a passionate cook and patissier. Also known as the Dessert Queen of Zurich, she and her partner Markus Stöckle stir up the local Zurich gastronomic scene in their own restaurants ROSI and GÜL.

Patrick Schindler

Patrick Schindler is a gastronome, networker and wine consultant from Schaffhausen. He is working for different gastro projects in Zurich and Schaffhausen, such as Bauernschänke, Soi Thai, Mr. Jones or Menu 1-6. The passionate wine ambassador get impressed of the natural wine style during his travels around the globe.

Silvio Tschudi

Silvio is working for the Swiss Hotel Management School SHL in Luzern and is leader of the gastronomic part and professional lecturer. Since 2015 he is working in this function. Before he worked for the EVZ Gastro AG, The Dolder Grand and for Marriott International.


1st award Netherlands 2017

Restaurant Vinkles

1st award Netherlands 2016

Restaurant FFF