Have you ever tried a Blauburgunder from Stans NW or a Piwi wine from Meggen LU? Perhaps not. Or are you familiar with Weinbau Ottiger? This premier winery located in Kastanienbaum LU has recently been taken over by young winemakers Kevin Studer and Dennis Koch. They aim to elevate this renowned establishment, previously run by Toni Ottiger, with innovative approaches.

There is a special venue where these wines, along with other regional selections, can be savored and enjoyed. The Culinarium Alpinum in Stans is dedicated not only to regional wines but also to local foods.

Former Monastery

Hotel and Restaurant in Stans (Image: Timo Schwach, zvg)

The hotel and restaurant are housed in a former Capuchin monastery. The vision, initiated by journalist Dominik Flammer, is to preserve the culinary heritage of the Alps and impart this knowledge.

The former monastery garden, now an ideal space for various fruit trees and berries, is home to around 250 different varieties, including rare ones. The garden is publicly accessible, allowing visitors to sample its produce.

Cozy Terrace

Dining is most enjoyable in the stylishly decorated restaurant or on the cozy terrace when the weather permits. Among the wine offerings is the 2022 Stanser Blauburgunder from Weinbau Bergli, priced at 75 Swiss francs. This fruity and elegant Pinot Noir is produced in limited quantities, with only 700 to 800 bottles available each year.

Alternatively, try the Maréchal/Divico 2022 from the organic Sitenrain winery in Meggen, featuring two disease-resistant Piwi grape varieties. The family-run estate, managed by Nora Breitschmid, exclusively cultivates varieties that require less treatment compared to conventional types

For sparkling wine enthusiasts, there is a Rosé sparkling wine made from Souvignier Gris and Merlot from the Weingärtli estate in Ennetbürgen NW. The wine list, which includes around 60 selections, also features wines from South Tyrol and Austria, part of the Alpine region. These, after all, are also part of the Alpine region

Frost-resistant plant

Tavolata (Image: Timo Schwach, zvg)

Fine wines pair perfectly with refined cuisine. In this regard, the Culinarium Alpinum, a member of the Swiss Historic Hotels, leaves nothing to be desired. The concept is clearly focused on regional, sustainably produced food from local small producers.

Olive oil and lemons are not featured here, as Peter Durrer explains. Instead of lemons, Stans utilizes yuzu, a frost-resistant citrus fruit that flourishes in the local climate.

Ask for Cake

A highlight of the menu is the Tavolata, available in the evening, where guests can select three or four starters, main courses, and desserts to share at the table. Notable dishes include roast beef with lovage mayonnaise, zucchini mosaic with goat cheese and mint pesto, perch from Lake Lucerne with lemon verbena sauce and chard, and Luzerner bio-sheep meatballs with bean cream and herb salsa. Each dish is meticulously prepared for a delightful dining experience.

A tip for dessert, don't miss the cake crafted by the apprentice chef. And for those wishing to linger longer, the venue offers 14 stylish hotel rooms for a comfortable stay.