Greece is known for olive oil, wine, herbs and a cuisine shaped by its landscape. Yet beneath the soil of its forests grows something that is still surprisingly little known outside the country: wild truffles. That is exactly where the idea of TRUFFLE NOSE begins. Not with the wish to sell just another luxury product, but with the question of why such an extraordinary origin has so far played hardly any role in European gastronomy. Around Mount Olympus, limestone-rich soils, varied altitudes and wild forests meet a long tradition of truffle hunting. What is found there cannot be standardised. Every find depends on place, season, weather and nature. For me, that is exactly where its value lies. TRUFFLE NOSE was founded to give this origin a name, and to let people experience Greek wild truffles where origin, freshness and quality truly matter: in Swiss gastronomy. Not as an alternative to Europe's well-known truffle regions, but as an origin with an identity of its own.