The CULINARIUM ALPINUM provides a home for the culinary heritage of the Alps. In the former Capuchin monastery in Stans in the canton of Nidwalden, everything revolves around the enormous diversity of the Alpine region. Culinary artists and distillers, farmers and butchers, sommeliers and tasters, cheese professionals and master bakers come together here to shape the future of our culinary cultural region. The KEDA Foundation offers services in education, advice and projects. Gastronomy lives the culinary heritage of the Alps in all its facets.
Regional credibility is at the forefront of CULINARIUM ALPINUM’s gastronomy. It works predominantly with authentic and genuine regional products from Central Switzerland, preferably with products from organic farming, supplemented with products from the culinary Alpine region. The restaurant has around 70 indoor seats and 50 outdoor seats. All seminar rooms, the monastery hall with garden room and the hostel rooms are also part of the catering facilities, for which the team led by host Peter Durrer is responsible.
The KEDA Foundation team, with managing director Andres Lietha, takes care of all matters relating to education, advice and projects in connection with the culinary heritage of the Alps and manages the edible landscape.
Would you like to become part of the CULINARIUM ALPINUM TEAM? Here you can find our current vacancies – we look forward to receiving your application.
