Foundation
CULINARIUM ALPINUM
Ensuring a Future for the Culinary Heritage of the Alps: For sustainable enjoyment, healthy eating, and regional economic growth.
News
Our cookbook is here
After nearly two years, we were able to raise a toast to it on October 20 at our in-house book launch: Our very first in-house cookbook is here.
Forum Alp’26
How does Tyrolean mountain cuisine prioritize sustainability and climate responsibility? Andrea Mair-Nenning, Project Manager for Culinary Arts & Cooperation at Agrarmarketing Tirol, will share precisely this practical experience at the Forum Alp’26.
Winter Classes
Cooking at the monastery, taking knowledge home with you: CULINARIUM ALPINUM’s new course offerings are now available for online booking.
"We want to promote a diet fit for our grandchildren on plates throughout the Alpine region."
Our Projects
From the “Edible Landscape” to the “Alp-Sbrinz Cellar,” and from educational programs to podcasts and international exchanges: Each project brings sustainable enjoyment, healthy eating, and regional value creation in the Alpine region to life in a tangible way, making them future-proof and economically viable.
Restaurant
Almost all of the dishes and ingredients are sourced directly from about 20 regional partner businesses—a model operation that demonstrates how sustainable dining works in practice.
Hotel and Conference Facilities
Stay overnight in a former monastery: tranquil guest rooms and eight modern seminar and banquet rooms invite you to stay longer and immerse yourself more deeply.
Class Offerings and Events
From the fermentation workshop to the Alp-Sbrinz hike to the Swiss Cooking Class—the range of courses offers an inspiring way to learn about the culinary traditions of the Alpine region.
A Profile of the Foundation
Ensuring a future for the culinary heritage of the Alps: For sustainable enjoyment, healthy eating, and regional economic growth.
Strategy & Impact
We are establishing the culinary heritage of the Alps as a model for sustainable enjoyment and future-oriented value creation.
Purpose of the Foundation
Purpose of Funding – Target Groups and Projects – Networking and Impact.
Board of Trustees & Team
Find out who supports the CULINARIUM ALPINUM Foundation and brings its vision to life day after day.
Our Network
AGRIDEA
AGRIDEA is the Swiss center for expertise and consulting on agriculture and rural areas. We have close ties to AGRIDEA through its managing director, Lukas Kilche, who serves on our advisory board and acts as a consultant for us.
Federal Office of Agriculture
The Federal Office for Agriculture (BLW) establishes the framework for a sustainable agricultural and food sector. Areas of overlap arise in particular in connection with Alp’26 and the PRE project in Nidwalden.
Federal Office of Culture
The Federal Office of Culture (BAK) promotes cultural diversity and Switzerland’s cultural heritage. Together, we are committed to the UNESCO candidacy and Alp’26.
Fondation du Goût
The Fondation pour la Promotion du Goût is dedicated to fostering an appreciation of taste and the culture of enjoyment, and organizes Swiss Culinary Week. Among other things, we are connected through the UNESCO candidacy.
AT Publishing
AT Verlag is a renowned Swiss publisher specializing in cooking, nature, and gastronomy. We have a long-standing, contractually agreed-upon partnership with them.
Interjurassian Rural Foundation
The Fondation Rurale Interjurassienne (FRI) is the central center of expertise for rural development in the Jura and the Bernese Jura. We work closely with the FRI on the Alp’26 competition and the Terroir Suisse festival.