From January 19 to 23, 2026, Ticino gastronomy will find space and visibility in Davos, coinciding with the World Economic Forum, one of the most important economic and political events globally. During those days, with approximately 3.000 official participants and an estimated average of 12.000 daily attendees, the town in Graubünden will become the stage for Ticino House, project promoted by Ticino flavors to tell the story of the Canton through its food and wine culture.
The initiative will take shape within theHotel Meierhof, a historic Alpine hotel located on the Davos Dorf Promenade, will be transformed for the occasion into a space dedicated to Ticino's identity. The venue is conceived not only as a restaurant, but also as a meeting place and a hub of representation in an international context, where food becomes a tool for dialogue and regional narrative.
A project between identity and economic promotion
Ticino flavors has been active for years in promoting Ticino's gastronomy in Switzerland and abroad, with the aim of promoting the region's quality, excellence, and traditions. Its presence in Davos during the World Economic Forum is part of this positioning strategy, leveraging a global platform to strengthen Ticino's image as a welcoming, Mediterranean-inspired region, recognizable even at its culinary level.
The idea for Ticino House stems from the desire to create a space that reflects the soul of the Canton: a cuisine that combines water and land, simplicity and refinement, tradition and contemporary interpretation. A narrative consistent with the image of a region often chosen for its climate, hospitality, and gastronomic culture.
Two chefs who are symbols of local cuisine
Leading the culinary experience at Ticino House will be two key figures in Ticino and Swiss gastronomy: Martin Dalsass and Dario RanzaThe two chefs, considered authoritative interpreters of regional cuisine, will manage two different restaurant offerings within the Hotel Meierhof.
On one side, a brasserie designed for a wide audience and featuring a convivial atmosphere, enhanced by panels featuring evocative images of the Canton of Ticino. On the other, a gourmet restaurant seating up to 50 people, where local cuisine will be reinterpreted with a gourmet twist, embracing international influences.
Ticino products, wines and raw materials
The culinary offering will be built around local products, traditional recipes, and ingredients selected with attention to quality and seasonality. The menus will highlight some of Ticino's signature specialties, complemented by a wine list entirely dedicated to the region's wines.
The wine selection will represent an additional storytelling tool, highlighting the character and variety of local production in a context frequented by institutional, economic, and cultural leaders from around the world.
An initiative shared with institutions and partners
Ticino House is the result of a project developed together with Vittorio Rozzato of VI2VI, a hotel consultancy firm operating in Davos, and created in partnership with numerous tourist boards and sponsors who support the promotion of Ticino's culture, food and wine.
Partners include Ticino Turismo, Ascona-Locarno Turismo, Bellinzona e Valli Turismo, Lugano Region, Mendrisiotto Turismo, as well as food, wine, and hospitality companies such as Acqua Panna and S.Pellegrino, Nespresso, Pernod Ricard Swiss, Ticino Gourmet, Ticinowine, and numerous Ticino wineries.
Cooking as a universal language
During the World Economic Forum, Ticino House will serve as a welcoming and representative space, where Ticino gastronomy becomes a vehicle for identity, values, and culture. This initiative aims to position the Canton not only as a tourist destination, but also as a region of culinary and winemaking excellence.
«Our presence in Davos represents an important opportunity to promote Ticino on an international scale, – declared Dany Stauffacher, CEO of Ticino flavors – through cooking, we tell our story and our deep connection with the territory."
In a context dominated by institutional meetings and global decisions, food thus returns to play its role as a unifying force: a tool for relationships, conviviality, and culture capable of transcending borders and languages.
