Trained at the Mandarin Oriental in Munich, Niklas in’t Veld continued his career at the three-Michelin-starred restaurant Haerlin in Hamburg, where he developed a deep passion for wine alongside renowned sommeliers. After several experiences, notably in Switzerland, he settled in the Black Forest and worked at the two-Michelin-starred restaurant Ösch Noir, where he created food & wine pairings using the finest vintages.
Faced with the lack of non-alcoholic alternatives capable of matching the complexity of a fine wine, he founded Saveur Drinks. His ambition: to offer gastronomic beverages that allow for a complete culinary experience, without alcohol.
After several years of research, Saveur was launched in 2024 and quickly established itself in Michelin-starred restaurants across Europe.
Inspired by terroirs from around the world, they offer an elegant, balanced, and profoundly contemporary sensory experience.
Discover Saveur’s wild strawberry sparkling drink.
Fruity… and yet sugar-free!
A sparkling and refined creation where juicy wild strawberry meets the aromatic delicacy of mulberry leaves, for a taste experience that is both intense and perfectly balanced.
From the first nose, the captivating freshness of ripe wild strawberries and juicy cherries asserts itself with elegance. On the palate, a true symphony unfolds: raspberry, blackberry, blackcurrant, wild blueberry, and passionflower intertwine, enriched by the subtle vegetal notes of dried mulberry leaves.
Redcurrants and rosehip bring depth and complexity, while the slightly tangy vivacity of blackcurrant structures the whole. The finish, fresh and persistent, reveals a remarkable balance between fruity intensity and tension.
Thanks to a fine and controlled effervescence, this cuvée offers a light, thirst-quenching, and elegant sensation—an ideal composition for sophisticated tasting moments.
Food & beverage pairings: aperitif, gratinéed goat cheese served with a caramelized shallot tart, fresh or lightly aged goat cheese, soft cheeses (brie, young camembert), herb-based desserts (basil, verbena), pink-roasted duck breast with a fruit reduction, tomato tartare with olive oil and fresh herbs
An exclusive in Switzerland, distributed by La Sobrerie.
