Kultur-Wochenende «Essen feiern»

The 2026 Cultural Weekends celebrate the 120th anniversary of the Kurhaus Bergün. It starts with the topic of culinary delights, including the opening menu from 1906 and Rebecca Clopath.

The Graubünden chef Rebecca Clopath, who is breaking new ground in culinary delights with her alpine natural cuisine, and the author Paul Imhof, who deals with Swiss cuisine in his book "The Culinary Heritage of Switzerland", discuss the importance of food: What paths did the hotel chefs of that time take? The reason for this is the opening menu from 1906, which was discovered by chance in the hotel archives.