Our Projects
The CULINARIUM ALPINUM Foundation is pursuing a growing number of projects that collectively work toward a future in which the culinary traditions of the Alpine region are understood as cultural heritage, an economic opportunity, and a way of life centered on enjoyment. At our Stans location, we demonstrate in concrete terms how a historical cultural asset can be meaningfully preserved, regional value creation can be strengthened, and awareness of sustainable nutrition can be fostered. Each project has an impact on multiple levels simultaneously—and together, they all pursue the same goal: to establish the culinary traditions of the Alpine region as a global model for sustainable regional value creation.
A Center for Enjoyment, Experiences, and Expertise in Stans
The former Capuchin monastery in Stans (founded in 1584) has been given a new lease on life as the CULINARIUM ALPINUM since 2020.
A restaurant, hotel, seminar rooms, monastery shop, and the “Edible Landscape” breathe new life into an important cultural heritage site and make it accessible to the public. As a vibrant center of culinary excellence in the Alpine region, the facility hosts thousands of guests each year—and demonstrates that sustainable tourism, historic preservation, and meaningful business practices are not mutually exclusive. Guests can explore the “Edible Landscape,” its history, and its concept via an audio guide or on a guided tour.
The Cookbook: Recipes with an Alpine Heart and a Regional Soul
“Recipes with an Alpine heart and a regional soul” puts the CULINARIUM ALPINUM’s philosophy into practice: It brings together seasonal recipes that showcase just how diverse, seasonal, and delightful the cuisine of the Alpine region can be. The focus is on regional products sourced directly from producers—the same commitment to local origins that also defines the restaurant in the former Capuchin monastery in Stans.
This cookbook is another building block in the CULINARIUM ALPINUM Foundation’s efforts to share knowledge. It brings the origins, craftsmanship, and seasonality of food to life in our daily lives and inspires us to shop, cook, and enjoy food more mindfully. In this way, it helps ensure that regional foods are more highly valued and that the culinary heritage of the Alps continues to thrive in home kitchens as well.
Alp'26 – International Competition and Market
Alongside the forum, Alp'26 is hosting an international competition and market for Alpine specialties—from mountain cheese dairies to artisanal distilleries.
Alongside the forum, Alp'26 is hosting its second international competition and market for Alpine specialties. Producers from across the Alpine region will showcase their products—from mountain cheese dairies to artisanal distilleries. An independent panel of experts awards prizes to outstanding and innovative products, thereby boosting the visibility and economic recognition of small, specialized businesses. The market creates direct connections between producers, industry professionals, and consumers—and brings the extraordinary diversity of Alpine food culture to life.
Alp Sbrinz
A threatened piece of Alpine cultural heritage: Together with Slow Food and the eight remaining Alpine cheese dairies, CULINARIUM ALPINUM is working to preserve Alp Sbrinz AOP.
Alp Sbrinz AOP is an endangered part of Alpine cultural heritage. CULINARIUM ALPINUM, together with Slow Food and the eight remaining Alpine cheese dairies, is actively working to preserve it—through public outreach, education, and its own impressive Alp Sbrinz cellar, where wheels from all producers are aged. This commitment makes a measurable contribution to the economic viability of the participating farms and to the preservation of a specialty that, without coordinated support, is in danger of disappearing.
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.
From fermentation classes to guided Alp-Sbrinz hikes to Swiss cooking classes for international guests: CULINARIUM ALPINUM’s course offerings share knowledge about the cuisine of the Alpine region in an inspiring way. A modern, fully equipped cooking studio is available for the hands-on courses. It appeals to locals, tourists, and professional groups alike—and ensures that people return home with greater knowledge, more curiosity, and a newfound appreciation for regional products.
Alp'26 – International Forum
From November 6 to 8, 2026, the international forum will bring together experts from across the Alpine region in Stans to explore concrete approaches to sustainable food systems.
From November 6 to 8, 2026, Alp'26 will bring together experts from agriculture, gastronomy, science, and tourism across the entire Alpine region in Stans for the second time. This international forum creates a space where pressing issues related to sustainable food systems are not only discussed but also translated into concrete initiatives and collaborations. As part of the forum’s preliminary program, a networking event will be held to discuss the UNESCO nomination of Alpine food systems as intangible cultural heritage—a milestone for the international recognition of the Alps’ culinary heritage.
Podcast “The Taste of the Alps”
Since December 2025, a new episode of “So schmecken die Alpen” has been released every month—a podcast about the origins of our food and the people behind it.
Since December 2025, a new episode of “So schmecken die Alpen” has been released every month. The podcast is reaching a growing audience that wants to know more about where their food comes from—and helps give producers in the Alpine region greater visibility and recognition, while inspiring consumers to try these products. Each episode is a small contribution toward fostering greater appreciation for what grows, ripens, and is produced in our region.
Contract for Consulting Services on Regional Development Projects (PRE) in the Canton of Nidwalden
As part of the cantonal PRE project, CULINARIUM ALPINUM supports agricultural, processing, and food service businesses in the canton of Nidwalden as they transition to regional, sustainable food systems.
As part of the cantonal PRE project, CULINARIUM ALPINUM fosters productive collaboration among farmers, processors, the restaurant industry, and the tourism sector, and strengthens regional value chains—with a direct impact on the economic situation of participating businesses and the further development of the regional food system.
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.
The CULINARIUM ALPINUM restaurant consistently puts into practice what elsewhere often remains merely a statement of intent: Nearly the entire menu (with the exceptions of coffee, chocolate, and a few spices) consists of ingredients sourced directly from about 20 regional partner farms. This approach economically supports local producers, shortens supply chains, and makes the origin of every dish traceable. The restaurant thus has an impact far beyond its own kitchen—as a model establishment that demonstrates how sustainable gastronomy works successfully in practice and what impact conscious purchasing can have.
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.
The hotel and seminar facilities, housed under one roof, combine various types of experiences and project activities, creating opportunities for interaction in a compact space. The guest rooms in the former monastery offer a relaxing setting: clean lines, a tranquil atmosphere, and high-quality materials combined with the authentic architectural character of the former monastery. The rooms are intentionally simple yet tastefully furnished, and for the sake of relaxation, they do not include a television or a sofa chair/armchair. Throughout the building, however, a very modern infrastructure with all necessary technical amenities is available. The hotel helps guests stay longer, immerse themselves more deeply, and experience the values of the CULINARIUM ALPINUM firsthand. It strengthens the economic viability of the entire operation and raises Stans’ profile as a destination for sustainable tourism.
Edible Landscape
More than 250 edible plants grow on the monastery grounds—a living learning environment that brings the diversity of the Alpine region to life. Snacking is expressly permitted.
More than 250 edible plants are native to the monastery grounds. The Edible Landscape is not just a show garden, but a living learning space that welcomes guests, school groups, and curious visitors every day. It brings the diversity of edible plants in the Alpine region to life, sharpens visitors’ awareness of ecological interconnections, and invites them to rethink their relationship with their own diet. Snacking is expressly permitted.
Knowledge Sharing, Inspiration, and Education
Make knowledge about the culinary traditions of the Alpine region accessible—through the website, social media, public relations, and publications—so that consumers can make more informed choices.
Making knowledge about regional cuisine in the Alpine region accessible is a core mission of CULINARIUM ALPINUM—and a fundamental prerequisite for consumers to make more informed choices. Through the website, social media, public relations, and publications, producers, products, and related contexts are brought to the attention of consumers. The organization’s reach is growing steadily—and with it, awareness of the value of regional, sustainable food in the Alpine region.
"Our diet of the future should be enjoyable, healthy, safe, and sustainable. Within the context of the Alpine culinary heritage, CULINARIUM ALPINUM provides knowledge-based and transformative skills with a clear focus on practical application."