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Küchenparty in der Taverne zum Schäfli


Event takes place at: Wigoltingen

Sterneköche zu Gast in Wigoltingen

Vorfreude ist die schönste Freude! Am 16. März 2019 geht die legendäre «Kitchen-Party» bei in der «Taverne zum Schäfli» in die nächste Runde. Vier renommierte Gastköche werden Ihre Kunstwerke für Sie auf den Teller zaubern. Sichern Sie sich schon heute Ihren Platz und
freuen Sie sich auf einen unvergesslichen Abend mit spannenden Begegnungen. Preis pro Person CHF 280.00 inkl. Getränke

Mit dabei sind:

  • Marco Böhler, STUCKI in Basel
  • Roger Kalberer, Schlüssel, Mels
  • Stefan Heilemann, Ecco Zürich
  • Peter Hagen-Wiest, ammolite - The Lighthouse Restaurant, Rust

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Taverne zum Schäfli

Restaurant Taverne zum Schäfli impressions and views
Oberdorfstr. 8
8556 Wigoltingen
Chef: Christian Kuchler
Seating capacity: 30
Employees: 6
0041 (52) 763 11 72

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STUCKI Tanja Grandits

Bruderholzallee 42
4059 Basel
Chef: Tanja Grandits, Marco Böhler
Seating capacity: 55
Employees: 20
+41 (61) 361 8222

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Schlüssel

Schlüssel
Oberdorfstr. 5
8887 Mels
Chef: Roger Kalberer
Seating capacity: 40
Employees: 12
0041 (81) 723 1238

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Ecco Zürich

Restaurant Ecco Zürich impressions and views
Atlantis by Giardino
Döltschiweg 234
8055 Zürich
Chef: Stefan Heilemann
+41 44 456 5533

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ammolite - The Lighthouse Restaurant

Restaurant ammolite - The Lighthouse Restaurant impressions and views
Bell Rock Europapark
Peter-Thumb-Straße 6
77977 Rust
Chef: Peter Hagen-Wiest
+49 (7822) 776699

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Marco Böhler

What?
Chef de Cuisine

Where?
STUCKI Tanja Grandits in Basel

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Roger Kalberer

image of Roger Kalberer

What?
Chef de Cuisine

Where?
Schlüssel in Mels

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Stefan Heilemann

image of Stefan Heilemann

What?
Chef de Cuisine

Where?
Ecco Zürich in Zürich

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Peter Hagen-Wiest

image of Peter Hagen-Wiest

What?
Chef de Cuisine

Where?
ammolite - The Lighthouse Restaurant in Rust

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Contact

Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

Service-Hotline:
+49 700-1GOURMET

Be welcome to send us an email.

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