Sommelier Michael Häni: "A strong two-star restaurant is often more exciting than a three-star establishment"

At Ösch Noir, Michael Häni oversees one of the most ambitious wine lists in the German-speaking world. The sommelier and restaurant manager is convinced that consistency is often the only difference between two and three Michelin stars. At the same time, he observes that many guests encounter natural wines in the wrong context - and argues iconic bottles should be accessible by the glass.