A Swiss-tables micro-app · DE · FR · IT
Tap the dish. Take the bottle.
Pairothek turns a Swiss menu — or a single plate — into three confident wine picks, each with a one-line reason. Sommelier-grounded, not crowd-sourced. No app, no account, no upsell.
Pairothek verwandelt eine Schweizer Karte — oder einen einzigen Teller — in drei überzeugende Weinempfehlungen, jede mit einem Einzeiler-Begründung. Sommelier-fundiert, nicht crowdsourced. Keine App, kein Konto, kein Upsell.
More options
Buy the CHF 5 host PDF, or talk to us about onboarding your venue.
pairothek@polsia.appBuilt for the language of the table.
Pinot Noir
Graubündenlight, alpine, red-berry — holds up to the cream
Chasselas
Lavauxcrisp, mineral, easy — cuts the fondue
Petite Arvine
Valaislifted, saline, white-peach — playful with the trout
The bottle
Fendant du Valais
Chasselas · Valais
Light, dry white with citrus lift cuts the cream without dulling the veal.
Live demo
Tap a dish. See three bottles.
One tap on a plate — three sommelier-grounded pours with a one-line reason each. DE / FR / IT switch with the language of the table.
No sign-up. No app. Try it below, then open the dedicated tool.
How it works
One tap, three bottles, a one-line reason each.
Behind the curtain, a lightweight ranking model sits on top of a curated library of professional sommeliers’ notes. The model suggests — the sommelier writes the reason.
- Step 01
Scan the QR on the table card
Hosts drop a single sticker on the menu or the corner of the plate. Guests open the link — no app, no sign-up.
- Step 02
Tap the dish they ordered
One tap on the plate — Zürcher Geschnetzeltes, a slice of Vacherin, whatever is on the table tonight.
- Step 03
Get three confident bottles
Two or three sommelier-grounded picks, each with a one-line reason. The waiter hands a guest three bottles they are happy to open.
For Swiss tables
Small venues, big evenings.
The product stays small, local, and opinionated. Three things it does well, in three languages.
Hosts & events
A dinner party without a sommelier at the table
The five-line tasting PDF you print, fold into a napkin, and forget about — until a guest picks Vacherin Mont-d’Or over Pinot Gris and it lands.
Get the CHF 5 host PDFBistros & restaurants
Turn the paper wine list into an opinionated tool
Onboarding is five minutes: upload the menu and your existing list, we index it. Trilingual DE / FR / IT automatically. One QR sticker replaces the long list.
Talk to us about onboardingIndependent wine shops
A pairing suggestion at the shelf, in three languages
A diner leaves the restaurant and wants to take the bottle home. The same flow under your shop brand, with your shelves and your price band — not a generic crowd average.
See the shop tierFrom the library
Wine for fondue, in one sentence.
A dry, high-acid Chasselas — Fendant du Valais or a Vaud Lavaux — scrubs the cheese’s salt and cream between bites. Tannic reds collapse; sweet whites clash. The full sommelier-grounded breakdown is in the library.
Read: Wine for fonduePricing
Built below the 20–100 EUR restaurant tier.
A one-off bundle for hosts. A small monthly fee for venues — well under what the incumbents charge for a software demo you rarely ship.
Host tasting PDF
buy once, print forever
- Curated Swiss-menu pairings in DE / FR / IT
- Printable A4, foldable to napkin-size
- No subscription, no account
- PDF updates for the season
Branded pairing flow
well below the 20–100 EUR restaurant tier
- Your menu + list in our ranking model
- Your name on the QR — white-labelled flow
- Trilingual DE / FR / IT under one UI
- Onboarding in ~5 minutes
Read next
Wine pairings for the Swiss classics, one dish at a time.
From the Pairothek library
Wine for fondue.
Which Swiss white to pour, which to skip, and how to handle the cheese’s salt and cream.
Read: Wine for fondueFrom the Pairothek library
Wine for raclette.
Whites, a light red for the cured meats, and what to skip when the pickles take over the table.
Read: Wine for racletteFrom the Pairothek library
Wine for malakoff.
A short, chilled white for the Vaud fried-cheese fritter — bistro cadence, apéritif pacing.
Read: Wine for malakoffFrom the Pairothek library
Wine for rösti.
Chasselas for plain, Pinot Gris when the Käse lands — and why potato starch flattens every red you try.
Read: Wine for röstiFrom the Pairothek library
Wine for älplermagronen.
The Alpine mac-and-cheese brief — pasta, potato, cream, and the apple sauce pivot.
Read: Wine for älplermagronenFrom the Pairothek library
Wine for Berner Platte.
The rare Swiss brief where a light red finally earns its seat — cured meats, sauerkraut, beans.
Read: Wine for Berner PlatteFrom the Pairothek library
Wine for Bündner Pizokel.
Choux dumplings pan-fried in butter with speck — the regional Pinot Gris pour for the regional dish.
Read: Wine for Bündner PizokelFrom the Pairothek library
Wine for Cordon bleu.
The bistro breaded-veal brief — Chasselas for the breading, Pinot Gris when the cheese runs generous.
Read: Wine for Cordon bleuFrom the Pairothek library
Wine for Vacherin Mont-d’Or.
The baked soft-rind centerpiece — Chasselas, Fendant, and why oaky whites smother the rind’s perfume.
Read: Wine for Vacherin Mont-d’OrOne line away
Let a Swiss waiter hand a guest three bottles they are happy to open.
Tell us about your tables — your menu, your wines, the languages at the table. We’ll come back with the QR, the sticker, and the onboarding.