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Lucerne / Lake Lucerne, Stans

Culinarium Alpinum 

MONASTERY, CUISINE, CULTURAL HERITAGE – IN THE HEART OF CENTRAL SWITZERLAND
Housed in a former Capuchin monastery in Stans, the Culinarium Alpinum was established in 2020 as a unique space fully dedicated to Alpine food culture – with depth, authenticity, and a clear focus on origin.

A BREAK IN AN ALPINE CONTEXT
In 14 minimalist yet high-quality rooms made of Swiss wood, guests find peace and clarity. The gaze turns inward – toward the values that count: quality, authenticity, and respect for what matters.

COOKING LOCAL, CULTIVATING CULTURE
In the old refectory, meals are prepared with genuine products from Central Switzerland. The Alpsbrinz cellar, the monastery shop, and the "Edible Landscape" with over 250 varieties of fruits and berries create a sensory experience – bridging past and present.

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"Brutally regional"

Brutally regional cuisine, zero food waste, plastic-free implementation, and deep social roots – a place that lives its values instead of just claiming them.

FULL FLAVOUR, ZERO WASTE
The culinary motto: “brutally regional”. Ingredients are sourced directly from producers – no middlemen, no industrial processing. What’s available goes on the plate, resulting in daily menus that are fresh, seasonal and surprising. The kitchen operates without food waste – and with maximum creativity.

MAKING CULINARY HERITAGE VISIBLE
The in-house KEDA Foundation manages the Edible Landscape with 250 types of fruits and berries and promotes Alpine food culture as a UNESCO World Heritage candidate. Host Peter Durrer brings this vision to the plate – and to the mind.

PLASTIC-FREE TO THE CORE
Drinking water is served via a glass dispensing system. Solid soaps, refillable dispensers, and durable materials replace disposables. Rooms feature Swiss wood, clean design and premium textiles – all built to last.

SOCIAL COMPETENCE AS CULTURAL VALUE
38 employees share 24 positions – ranging from 16 to 67 years old. Apprentices, refugees and career changers are actively involved. Continuing education is structural, not optional – participation is lived at every level.

Framework program

Simplicity, origin and responsibility define the experience – from the herb garden to biogas made from kitchen waste. Through courses, guided tours and events, Alpine culinary heritage becomes tangible.

  • Guided walks through the Edible Landscape with over 250 varieties

  • Monastery tours including Alpsbrinz cellar and history insights

  • Alpsbrinz tastings with various aging levels

  • Wine tastings focusing on rare Alpine varietals

  • Regional craft beer tastings with apéro

  • Cooking classes on fish or wild herb cuisine

  • Workshops on fermentation, foraging, and herbology

  • Continuing education for teachers and schools

  • Culinary events such as the Seeklang Festival

  • Annual events: muleteers' fair, farmers' market & more

Information

  • Number of rooms14
  • Number of double rooms 14
  • Number of accessible rooms 1
  • Number of beds 28

Specialisation

  • HistoricHistoric
  • Excellent CuisineExcellent Cuisine
  • SeminarsSeminars
  • BoutiqueBoutique
  • Swisstainable Level II - engagedSwisstainable Level II - engaged

Classification

3 stars

Rating

CULINARIUM ALPINUM
Mürgstrasse 18
6370 Stans
+41 41 619 17 17
info@culinarium-alpinum.ch
Website

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