The Food Unplugged Festival Engelberg is going into the second round. From Friday, 30th June to Sunday, 2nd July 2023, chefs from Engelberg will transform the barbecue area of the Fürenalp cable car into an outdoor kitchen for gourmets.
The Food Unplugged Festival will take place in any weather, the seats are covered. If a realization is not possible due to the safety of all participants, the forest dinner will be canceled at least 24h before and the money will be refunded.
Discover the programme that awaits you at Food Unplugged here.
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 incl. Amuse Buche from the forest |
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 kitchen chefs from 11.30 a.m. to 5 p.m. at the barbecue area near the Fürenalp cable car and enjoy the snacks they prepare exclusively for you. You do not need to register. Just come along!
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 incl. Amuse Buche from the forest |
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.
Amuse bouche from the forest
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Grilled kohlrabi with burnt cream, served with grilled green asparagus, fermented white asparagus, apricot vinaigrette, raspberries, tarragon oil, rye crisp with snake bread
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Hot smoked char from Ennetmoos with cucumber and radishes
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Barley risotto with Gerschnialp Sbrinz, fermented smoked carrot and rice vinegar foam
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Smoked brisket of Swiss beef with carrot chimichurri served with colorful root vegetables and young potatoes from the coals
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Grilled parsnip, berries & wild herbs
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*Subject to change without notice
Learn more about the talents who will treat you to culinary delights on this evening.
At the Alpina Einhorn, great value is placed on regionality and seasonality. Our own products, from our specially created house wine and coffee to our homemade ice creams, complement the range. We carefully and sustainably use whole animals and plants.
Our Chefs Robin and Filip are passionate about local produce and being out in nature. Long before they arrived here they worked in high-end restaurants around the world with a focus on seasonal crops and local products. They are mountain lovers to the bone with a talent for interesting combinations both on and off the mountain.
The big house on Bahnhofplatz, with a passion for gastronomy. In the Yucatan restaurant, world food cuisine is cooked with the best dishes from all over the world. In addition, there is the ever-changing ChefsPlayground menu, a seasonal playground for our kitchen team. During the winter months, the LivingRoom by BT celebrates Swiss aperitif culture with homemade and regional products.
For this year's Food Unplugged, we will be supported by our long-time friend Axel Kirchner (formerly "Axel`s Restaurant"). The top chef with his passion for taste is a perfect match for this unique event.
In the cosy restaurant, refined dishes are lovingly and carefully prepared for you. Only regional and seasonal ingredients are used, with a preference for local produce. Down-to-earth dishes are combined with surprising elements, preferably from French cuisine, to create exquisite culinary delights.
A food journey through forests, meadows, streams and mountains. Presenting the honesty of produce while exploring and preserving the flourishing flavors of nature. An ever changing menu with its roots in the north and its heart in the Swiss alps.
Storytelling through taste.
From heart to heart
Usually Michéle Müller provides culinary variety in the Cattani Restaurant, the Palace Bar and in the Wintergarden. Now it goes from the kitchen of the 5-star superior hotel off into the nature to be already for the 2nd time with Food Unplugged with the party. This year Michéle Mueller brings a modified variant of the Döner Kebap from its homeland Berlin into the forest. In the evening, she will then cook the main course of the menu together with Victor Stein from the Alpina Einhorn: Brisket of Swiss beef cooked on the grill with carrot chimichurri, served with colorful root vegetables and young potatoes from the embers.
Brunnerweinmanufaktur is a young winery on Lake Sempach. With unconcern, a lot of know-how and entrepreneurial courage, we create extremely cheeky wine combinations in addition to the wine classics.
The young winemaking duo Kevin Studer and Denis Koch cultivate 6.5 hectares in the idyllic location of Kastanienbaum, Horw. In the immediate vicinity of Lake Lucerne and the city of Lucerne, fresh, straightforward and aroma-intensive wines are produced here. At Weinbau Ottiger, the tried-and-tested holds its own, the passion for Pinot Noir is further developed and new projects are realised.
Perler Ofen GmbH has specialized in restoration, optimization and reconstruction of original antique stoves of all types and antique wooden cooking stoves for over 35 years. Perler Ofen GmbH is the largest specialist for antique stoves and wooden cooking stoves in Europe.
