The format decides more about whether an event works than the menu does.
A served menu lets your guests settle. A flying dinner keeps them moving. A tavolata is highly sociable and feels like home. A cooking station draws curious people to it.
Tell us how the evening should feel and we will propose the format. Combinations often work just as well.
Apéro
From CHF 35 per person
Standing, moving, with something good in hand. Prosciutto carved whole in front of your guests. Canapés topped fresh. Alpine cheese, sourdough and our homemade confits.
Our service moves through the room with trays at the same time, so the guests who are deep in conversation are looked after too.
Suits
Private views, product launches, receptions after a ceremony, general meetings.
Apéro riche from CHF 55, and it earns the word. Allow ten to twelve pieces per person rather than four to six.
Flying lunch and dinner · fork dishes
From CHF 45 per person · from 20 guests
A thoroughly modern way to feed a room. Small plates arriving through the evening, carefully arranged and eaten with a fork. Warm main dishes, salads and sides, all plated fresh on site.
Suits
Summer parties, christenings, company celebrations.
A served menu
From CHF 70 per person · as many courses as you want
At a laid table, course by course. Every course is finished and plated on site.
This is the most classical of the five. Your guests stay seated, the conversation stays at the table, and the evening has a clear shape.
Suits
Weddings, boardroom meetings, private evenings with guests who deserve your full attention.
A trip out on the lake
Summer
from CHF 120 per person · six courses, private
- Parmaschinken, Basilikum, Feigen, Burrata
- Swiss Lachs Sashimi, Zitronenabrieb, Frühlingszwiebeln, Chilimayonnaise
- Zitronensorbet, Limette, Minze, Vodka
- Entrecôte sous vide, Sauce Tartare
- Walliser Aprikosen karamelisiert, Honig, Baumnuss, Minze, Zitrone
Tavolata
From CHF 55 per person · from 20 guests
One long table. The dishes arrive in bowls and on platters down the middle, everyone serves themselves and passes on. No seating plan, no service interrupting the conversation.
The effect is social rather than culinary. At a round table, eight people talk to each other. At a tavolata, forty do.
We bring the table if there is not one, along with chairs, linen, tableware, candles and flowers.
Suits
Weddings, confirmations, summer evenings by the lake, company events where departments should mix.
Tavolata · Alte Zementi, Schmerikon
Spring
from CHF 55 per person · long table on the Obersee
- Parmaschinken, Feigen, Burrata
- Spargel, Avocado, Erdbeeren
- Risotto mit Heidelbeeren, Blattspinat
- Zweierlei vom Rind, Rotweinreduktion, Rosmarinkartoffeln, Bimi, Rüebli
- Walliser Aprikosen caramelisiert, Honig, Zitrone, Minze, Baumnüsse
Live cooking
From CHF 45 per person · from 20 guests
The large pans stand in the room, not in a kitchen next door. The risotto takes its time, the scampi smell good, the pimientos hiss, and the smell carries through the whole room.
Guests get curious and come over. Questions get asked, shop gets talked, and something new and unexpected comes out of it.
Summer party by the lake
Summer
from CHF 45 per person · Mediterranean summer flying dinner
- Pimientos de Padrón
- Gambas al Ajillo
- Vegetarische Paella, Safran, Bohnen, Paprika, Zucchetti, Rüebli
- Swiss Alpine Lachs, Sashimi und gegrillt, Chilimayonnaise, Erbsenpüree, Minze
- Crema Catalana
Usually it is a combination
Apéro in the garden while guests arrive. Dinner at one long table. The pan over the fire for the main course. And something warm again at midnight for the people who stayed.
Tell us how many guests you are expecting and how the evening should feel. We will handle the rest. Lean on everything we have learned.
Which format suits our event?
It depends less on the occasion than on how you want your guests to behave with each other. If they should keep moving, apéro or flying dinner. If they should stay seated, a served menu. If everyone should be talking to each other, a tavolata or live cooking.
Can we combine several formats in one evening?
Yes, and it is usually the best way. Apéro, dinner and live cooking in one evening is the normal case rather than the exception.
What does each format cost per person?
Apéro from CHF 35, apéro riche from CHF 55, flying dinner from CHF 45, with live cooking also from CHF 45, tavolata from CHF 55, served menu from CHF 70, each for the food. Staff, drinks and equipment come on top and are listed separately in the quote.
Do you do traditional buffets?
We prefer to work with flying dinners and fork dishes. The food arrives freshly plated at your guests rather than everyone queueing at a table. If you would like a traditional buffet, talk to us.
What is a tavolata?
A shared meal at one single long table. The dishes are placed down the middle and shared rather than plated individually. The term comes from Italian and has been in common use in Switzerland for some years.
What is live cooking?
The food is cooked in front of your guests rather than in a kitchen next door. With us that happens at large pans, outdoors over an open flame and indoors at cooking stations.
How many canapés should we allow for an apéro?
Four to six pieces per person before dinner. If the apéro replaces dinner, ten to twelve.
Do we need our own tables for a tavolata?
No. We bring tables, benches or chairs if there are none on site.
Does live cooking work indoors?
Yes, with cooking stations instead of an open flame. We establish what is possible at your venue during the site visit.