Culinarium Alpinum 

Brutally Regional

Culinarium Alpinum is reinventing regional cuisine: following the motto “brutally regional,” only products that the establishment can source directly from agricultural producers make it onto the menu. There is no intermediary trade. Convenience food and highly processed foods are consistently avoided. This results in a dynamic menu selection – only what is available is offered. The consequence: there is no food waste, as everything is used up and the menu subsequently adapts to the circumstances. In gourmet terms, the Alpine region has a lot to offer. The aim is to recognize this culinary heritage and benefit from it. The KEDA Foundation – Culinary Heritage of the Alps – operates the “Edible Landscape” around the former monastery, takes care of disseminating knowledge on the subject, and is striving to implement a recognition procedure that would designate our Alpine culinary heritage as a UNESCO World Cultural Heritage. The host, Team Peter Durrer AG, implements the concept as the tenant on behalf of the KEDA Foundation, bringing it to the plate in the restaurant.

A Conscious Avoidance of Plastics at Culinarium Alpinum

Drinking water for guests is dispensed from the on-site filling station into glass bottles. For other beverages, whenever possible, the establishment opts not for PET but orders juices in ten-liter Bag-in-Box containers. This approach extends even to the guest rooms, where disposable items are eschewed and, since the opening about three years ago, large soap dispensers have been installed. At a central soap station, overnight guests can collect block soaps if needed – soaps that they do not have to throw away, but can take with them in a small bag. In the modern, high-quality yet very minimally furnished rooms, care has been taken to select only Swiss wood and Swiss products.

Efficient Heating in a Historic Building

Although the old Capuchin monastery was renovated a few years ago, it remains a historic building that is not up-to-date in terms of energy efficiency and is poorly insulated. Heating is provided by a wood chip heater – and only where absolutely necessary. That is, if a room is not in use, it is not heated. This way, energy is not wasted unnecessarily.

A Diverse Team and Commitment to Social Integration

Approximately 24 full-time positions are currently distributed among 38 people working at Culinarium Alpinum. In addition, there are four trainees. This results in an age range from 16 to 67 years. Refugees are also given a chance: efforts are made to support them through language courses or other integration measures to help them prepare for the job market. Employees are repeatedly given the opportunity for further training at all levels.