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  • Writer's pictureDina Aletras

Gourmet highlights at The Alpina Gstaad

New pop ups, partnerships and gourmet experiences are on the table this winter at The Alpina Gstaad. Dine in a snow-cat-mounted truck in the mountains, or head to the hotel’s Michelin-starred Sommet restaurant for Italian menus from London’s exclusive Harry’s Bar and Sardinia’s Cala di Volpe.

GOURMET TRUCK POP UP ON EGGLI - 15 FEBRUARY Enjoy panoramic mountain views and a rotation of exceptional chefs at this pop-up restaurant. The snowcat-mounted Gourmet Truck is located at the mountain station of the new Eggli ropeway, and will host top chefs from the region. The Alpina Gstaad’s own Executive Chef Martin Göschel takes centre stage on 15 February, cooking up the hotel's popular dishes inspired by each of the restaurants including: Crispy California Roll with Ginger and Chipotle dip, homemade ravioli with Langustine and chocolate bun with Choba Choba chocolate. Prices from CHF 5. Click here for more details.

HARRY’S BAR POP UP - 15 - 23 FEBRUARY 2020 Celebrating the 40th anniversary of one of the world’s most sophisticated members’ clubs, this Harry’s Bar pop up at Sommet will feature classic dishes with high quality ingredients. The four course tasting menu includes: Harry’s Bar Puntarelle Salad, Gragnano Spaghetti and salt crusted wild seabass. Dishes from CHF 38. Click here for more details.

Located on the hotel’s terrace, the Live Pasta station serves up delicious pasta and sauces on the spot every Sunday until 8 March. Prices from CHF 38 per person. Avoiding food waste, The Alpina Gstaad is also turning leftover bread into a delicious homemade Zero Waste pasta dish - available throughout the season.


Available to purchase from The Alpina Gstaad is a limited edition decanter of LOUIS XIII cognac of Rémy Martin. One of only 1498 decanters, the unprecedented 35 cl crystal Baccarat is in the colour of steel. Part of the Black Pearl Collection, it contains a rare blend of LOUIS XIII cognac, signature of the cellar André Hériard Dubreuil.

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