17:55 h | Departure of the last free public shuttle from the station to the barbecue area at the Fürenalp cable car with the EAB. |
18:15 h | Welcome and aperitif (no consumption possible beforehand) |
18:45 h | Placement of guests, start of drinks service |
19:00 h | Start Food Unplugged |
23:00 h | 1st shuttle (extra course) back to the station |
23:30 h | 2nd shuttle (extra course) back to the station |
Register here for this unforgettable and enjoyable evening.
Visit the Waldbeizli from 11.00 a.m. to 5.00 p.m. at the barbecue area by the Fürenalp cable car. From 11.30 to 16.00, you can enjoy snacks prepared exclusively for you by the chefs.
You don't need to register. Just drop by!
17:55 h | Departure of the last free public shuttle from the station to the barbecue area at the Fürenalp cable car with the EAB. |
18:15 h | Welcome and aperitif (no consumption possible beforehand) |
18:45 h | Placement of guests, start of drinks service |
19:00 h | Start Food Unplugged |
23:00 h | 1st shuttle (extra course) back to the station |
23:30 h | 2nd shuttle (extra course) back to the station |
Register here for this unforgettable and enjoyable evening.
Visit the Waldbeizli from 11.00 a.m. to 5.00 p.m. at the barbecue area by the Fürenalp cable car. From 11.30 to 16.00, you can enjoy snacks prepared exclusively for you by the chefs. Between the snacks, you can browse the food market with dozens of different local products!
You don't need to register. Just drop by!
Friday & Saturday evening
Amuse Bouche
Restaurant Spannort
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Pointed cabbage I ricotta I lovage
Grilled pointed cabbage with smoked ricotta served with lovage mayonnaise, spice sauce and pine nuts
Restaurant Spannort
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Asparagus I suet I cassis
White asparagus with grilled beef tallow and cassis leaves, served with snake bread and smoked butter
Villa Hundert
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Salmon trout I rye I peas I wild garlic
Warm smoked Ennetmoos salmon trout with mousseline sauce (butter sauce), served with rye, peas and wild garlic capers
Restaurant Golfstubli
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Suckling pig I beer I rose hip
8h cooked suckling pig in beer sauce, served with fermented rosehip, spring potatoes and root vegetables
Wirtschaft Grafenort & Hotel St. Josefshaus
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Rhubarb I Sponge I Spruce
Grilled rhubarb cream with sponge cake in rhubarb butter and pine cone caramel
Brasserie Konrad at Ski Lodge Engelberg