In December 2011 Martin and Lorena Dalsass will officially open the Talvò restaurant punctually for the Engadine winter season. Connoisseurs of modern Italian and Mediterranean cuisine certainly know Martin and Lorena Dalsass, praises Roland Jöhri. No wonder – they have collected 18 Gault-Millau points plus a Michelin star at the Santabbondio in Sorengo, Lugano. A dozen or so various olive oils can be found in their kitchen – and they really use olive oil in nearly everything, even in their fabulous mousse au chocolat. By the way, this is a Sicilian custom: Thanks to the citrus aroma, this particular olive oil is ideal for desserts, says Martin Dalsass. No wonder he’s known as the “Olive oil Pope of Switzerland”.