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Culinarium Alpinum opens for business

Culinarium Alpinum, a competence center for regional culinary arts, has been established in the former Capuchin monastery in Stans in the canton of Nidwalden. It will be fully open for business in September.

The former Capuchin monastery in Stans in the canton of Nidwalden.
The former Capuchin monastery in Stans in the canton of Nidwalden. Image Credit: Wikimedia/Roland Zumbuehl

The Culinarium Alpinum competence center for regional culinary arts is centered on the “enormous diversity of the Alpine region”, according to its website. In addition to a restaurant, it will offer other programs and services come September, including courses and seminars, products and recipes and “a gastronomy that embodies the culinary heritage of the Alps in all its facets”.

The former monastery features not only dining facilities and 14 rooms for overnight lodgings, but also a conference infrastructure that makes it possible to offer seminars and courses. The first course, which will take place on September 14, will feature Dominik Flammer, who will speak about the diversity of the local wild fish and new opportunities thanks to fish breeding.

Flammer is the initiator of Culinarium Alpinum and spoke about the competence center’s upcoming activities in an interview with the magazine Salz & Pfeffer. “The cheese cellar will open in September. Alpsbrinz – Switzerland’s oldest alpine cheese – will be given a new home in the vaulted cellar of Culinarium Alpinum.” He also said that the conference and course center currently being built have a key role to play, offering “training and advice on the culinary arts of the Alpine region”.

At the end of September, Nicole Klauss will offer a course on non-alcoholic beverage accompaniments for adults. According to Flammer, this demonstrates the wide range of courses already on offer: “We are pursuing an interdisciplinary approach at Culinarium Alpinum: chefs and distiller, farmers and marketing professionals, butchers and amateur bakers, cheese experts and master bakers come together here to shape the future of our culinary cultural area.”

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