The fourth installment of The Capra Saas-Fee’s culinary weekends is coming back with a mouthwatering premise: pushing the boundaries.
The village that calls itself the “Pearl of the Alps” sits below the 4500 meter tall Dom peak. Apart from the spectacular nature, Saas-Fee has a long history of hospitality and entertaining. And needless to say, one of Switzerland’s top boutique hotel with a solid five-star rating is located there: The Capra Saas-Fee.
What is Chefs on the Mountain all about?
Chefs on the Mountain is The Capra Hotel’s way of celebrating its fine dining culture. Every year, leading Swiss and international chefs are invited to this mountain resort in order to get inspired and dish out a one-of-a-kind culinary experience. Now in its fourth year, the menus remain exclusive to the very time and location of this happening.
Guests like you and me will have the opportunity to enjoy these special culinary creations while also having unprecedented access to the chefs in the kitchen and at the restaurant. What I am particularly looking forward to is the chef’s use of local ingredients of the Valais. And did I mention the wine pairings featuring Swiss wines which are difficult to impossible to obtain abroad?
“Pushing the Boundaries” on March 22 and 23, 2019
Here are two renowned chefs who are known to push the boundaries of Swiss cuisine: Tino Staub, Executive Chef A-la carte at the Widder Hotel in Zürich, as well as Diego Della Schiava, Sous chef at The View in Lugano.
For two nights in March, they will team up with their British colleague Tom Booton, Head Chef at Alyn Williams at The Westbury in London. The result remains to be seen, but I expect exquisite courses featuring only the finest locally sourced ingredients…
As for the visual presentation, I could imagine that this collaboration amounting to a total of one Michelin star and 29 GaultMillau points will be 100 percent Instagram worthy!
Dimitri loves discovering new trends and covers architecture, design, start-ups and tourism.
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