The “Kitchenparty” is taking place at the Widder Hotel for the second time. Immerse yourself in culinary masterpieces crafted by top chefs such as Stefan Heilemann, Stefan Jäckel, and Tino Staub, along with their teams dedicated to pampering you.
Indulge in the surprise of luxurious delicacies, including Balik salmon & caviar, and experience the exclusive oyster bar by Bianchi. The welcome champagne from Perrier-Jouët promises to stylishly kick off the evening. An extraordinary highlight awaits as Stefan Jäckel, the head chef at Storchen Zürich, personally serves Lago Maggiore perch with mussels, celery, and caviar beurre blanc.
The team from Restaurant Buech will also be on-site, ready to spoil you with additional culinary delights. Stefan Heilemann will showcase masterfully seared scallops with Thai curry and pumpkin, while a risotto from the hotel’s own farm in Ticino is an absolute must-try.
Adding to the ambience, Daddy Cool Project will provide the best musical entertainment. The afterparty with the Kitchen Crew will take place in the Widder Garage.
Take advantage of this spectacle!
CHF 390 per person includes aperitif, food, drinks, entertainment, and entry to the afterparty – exclusive drinks at the afterparty.
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