After more than thirty years of history, the St. Moritz Gourmet Festival In 2026, the event will begin a new phase of its journey: for the first time, it will move to summer. From August 25th to 30th, the event will thus move to the warm season, marking a strategic transformation aimed at consolidating the Engadine's presence on the international scene of fine gastronomy.

The choice isn't just a matter of timing. It's a genuine redesign of the format, maintaining ties to tradition while introducing new ways of enjoying it: more open, experiential, and connected to the local area. The guiding principle remains encapsulated in the motto "Every moment has its own flavor," where taste intertwines with context, atmosphere, and sharing.

An international audience of chefs

The heart of the festival remains the presence of leading figures in contemporary cuisine. The 2026 edition features a lineup spanning continents and styles, bringing together diverse culinary approaches yet united by a strong identity.

Among the names announced are:

  • Kai Ho, interpreter of new Taiwanese cuisine with three Michelin stars
  • Álvaro Clavijo, a leading figure in Latin American gastronomy
  • Joseph Lidgerwood, a leading figure in the contemporary Korean scene
  • Varun Totlani, an expression of new Indian cuisine
  • Julian Stieger, a young talent from the Alpine region
  • Pascal Steffen, one of the leading exponents of plant-based cuisine in Switzerland
  • Marcel Ravin, author of a synthesis between the Caribbean and the Mediterranean
  • Nicolai & Eva H. Tram, interpreters of a cuisine radically linked to nature
  • Emmanuel Pilon, exponent of Mediterranean haute cuisine
  • Mikael Svensson, Nordic sustainability advocate

Their presence is distributed across the main partner hotels of the Engadine, transforming the area into a widespread network of gastronomic experiences.

Over 30 events featuring nature and haute cuisine

The program, still in progress, includes over thirty events. Alongside established formats, new proposals are emerging that focus on the relationship between cuisine and landscape.

Among the most significant initiatives:

  • “Fire, Nature & Fine Dining,” an outdoor culinary experience with open-fire cooking
  • “The White Chapter,” an evening of fine dining, music, and select tastings
  • “Val Chamuera Tavolata”, a table immersed in Alpine nature
  • Final garden party at Suvretta House, a choral moment with all the chefs
  • Popular events such as cocktails and tastings in hotel bars

There is no shortage of festival classics, such as gourmet safaris, kitchen parties and four-handed dinners, which continue to represent one of the distinctive elements of the event.

The territory at the centre of the experience

One of the most noticeable aspects of the new approach is the strengthening of the connection with the Alpine environment. Nature isn't just a backdrop, but becomes an integral part of the gastronomic experience.

From this perspective, the Engadine becomes an open-air laboratory, where produce, seasonality, and landscape contribute to defining the value of the culinary offerings. The public's experience is thus shaped not only by the dish itself, but also by the context in which it is consumed.

A more open festival

Among the new features is the "Festival – Open Doors" concept, which broadens the event's accessibility. On the final day, hotels and kitchens open to the public, offering a more inclusive and less formal approach than traditional events.

This opening is part of a broader strategy aimed at engaging not only international guests but also residents and families, fostering greater integration with the local area.

New partnerships and strategic positioning

The 2026 edition also marks a strengthening of partnerships. Among the key partners is St. Moritz Tourismus, which will contribute to the festival's communications and positioning, while Visa joins as a new main partner.

These alliances demonstrate the desire to consolidate the role of the St. Moritz Gourmet Festival as an international platform capable of combining gastronomy, tourism, and culture.

Towards a new seasonal balance

The transition to summer represents, ultimately, an attempt to rebalance the seasonality of St. Moritz's tourism and cultural offerings. The goal is to create a key event even during the warmer months, expanding the destination's appeal.

The launch is scheduled for late August 2026, with sales opening in early June. Updated information is available on the official website.
http://www.stmoritz-gourmetfestival.ch/
and on social channels:
https://www.facebook.com/GourmetFestival
https://www.instagram.com/st_moritz_gourmet_festival/