Indulge your palate with innovative cuisine and traditional Swiss specialties in the heart of the Central Swiss Alps.

Allowing history to resonate, setting sophisticated accents and creating lasting Kempinski moments: That is the aim of head chef Michéle Müller and her team. The credo is best explained using the example of the modified Swiss classic "Älplermagronen": Anyone who tries the "Cattani Älpler Pasta" with the caramelized apple slices will be reminded of their childhood - and at the same time marvel at the carefree lightness of this variation on the traditionally rather hearty dish.

In the Cattani kitchen, which celebrates the farm-to-table concept, high-quality Swiss products are used; many of the main players on the menu come from the region: cheese and butter come from the surrounding Alps, trout and dried meat from the valley floor, burrata from the Entlebuch, honeycomb honey and lamb from the Lucerne hinterland. But the same applies to vegetarian delicacies: everything on the table is harvested or produced in Switzerland. The wine list has exceptions - although here too the focus is on local trouvailles.

Head chef: Stefanos Ioannidis


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