The World Economic Forum 2026 took place in Davos from January 19 to 23, one of the most influential events on the planet, with over 3,000 official participants, up to 12,000 daily attendees, delegations from all over the world, political, economic and cultural leaders.
Sapori Ticino, which has always been committed to presenting Ticino food and wine in Switzerland and abroad, was also on the move. in Davos with Ticino House, located inside the historic Hotel Meierhof, created a space that embodies the Ticino spirit, a meeting place and a gathering place for lovers of good food and wine, while never forgetting the beauty of the Ticino region. At the same time, it promotes the local economy through its presence at the world's largest economic and political event. ITicino was thus the only Swiss canton to have its own restaurant in Davos.
The idea was developed with Vittorio Rozzato of VI2VI, a hotel consultancy firm in Davos, in partnership with the Ticino tourism boards who immediately believed in the initiative, along with several partners who have always supported Ticino's culture, food and wine: Ticino Turismo, Ascona-Locarno Turismo, Bellinzona and Valli Turismo, Lugano Region, Mendrisiotto Turismo, Acqua Panna and S.Pellegrino, Ezio Tarchini Ingegneria, Nespresso, Pernod Ricard Swiss, Ticino Gourmet, Ticino a te, Ticinowine, Grünenfelder, Mercato del Pesce, Sabo, Castello Luigi, Delea, Gialdi, Laurent-Perrier, Moncucchetto, Tamborini, Tenuta Castello di Morcote, Valsangiacomo, and Vinattieri.
Ticino House was also made possible thanks to two renowned chefs who have made history in our region's cuisine, Martin Dalsass and Dario Ranza, who have managed two restaurants, reinterpreting local cuisine in both traditional and modern ways.
A unique experience that gave us the opportunity to present our cuisine and wines on an international level, with a brasserie whose walls were decorated with panels of various emotional images of the Canton and a gastronomic restaurant, where the two Chefs gave a more international touch by interpreting cantonal and international dishes in a gourmet key.
The idea for Ticino House was born from the desire to create a space that embodies the spirit of the Canton: hospitality, quality, and identity. "Our presence in Davos represented a significant opportunity to promote Ticino not only as a tourist destination, but also as a region renowned for its gastronomic and winemaking excellence," explains Dany Stauffacher. "Through our cuisine, we tell our story, our values, and our deep connection to the region." Always packed and with the cellars empty after three days, the Sapori Ticino pop-up restaurant was a resounding and unexpected success, with at least two (if not three) seatings for each table. A total of nearly 1,300 seats were available, with guests reserving tables for the entire WEF period, both for lunch and dinner.
The local specialties were a hit: in addition to Ticino cured meats and cheeses, there was also polenta with veal cheeks, pikeperch, and gnocchi with formaggella cheese, followed by a chestnut tiramisu. The wine also sold like hot cakes: "The Ticino Merlot was a huge hit; for many of our visitors, it was a discovery: no one had heard of it," Stauffacher continues.
Ticino House offered an authentic culinary experience that captured Ticino's identity through authentic flavors, local ingredients, and a cuisine that blends tradition and contemporary sophistication.
The menus showcased emblematic local specialties, crafted with carefully selected ingredients and accompanied by a curated Ticino wine list, reflecting the region's quality and winemaking heritage, i.e., its culture.
