Your journey in our dome on Zurich's Gerold Areal will take you across the breathtaking spectrum of colours and culinary arts via 360° video projections. Joining you as virtual hosts: our five star chefs, united in a unique Signature Meal, accompanied by select top wines.
Five top-class hosts create the culinary destinations. With over 72 GaultMillau points and 8 Michelin stars, they represent an unprecedented star ensemble of the national and international culinary scene.
Let yourself be enchanted and spoiled - by an unprecedented star ensemble of the national and international culinary scene.
This immersive gourmet journey gets off to a flying start with natural chef Rebecca Clopath from the organic farm Taratsch in Lohn, Grisons.
The two-time junior world champion chef, farmer and author is bursting with energy and is without question one of the most exciting figures in the Swiss culinary world at the moment.
We continue with local hero Heiko Nieder from The Restaurant at the Dolder Grand.
The "Chef of the Year 2019" (GaultMillau) and "2019 Chef of the Year International" (Frankfurter Allgemeine Sonntagszeitung) is Zurich's best rated chef with 19 GaultMillau points and two Michelin stars.
The third course is modern and fresh, just like Mitja Birlo's cuisine. Just one year after his promotion to executive chef at the Silver restaurant of the Vals based luxury hotel "7132", his creations were awarded a second Michelin star - complementing the ambitious artists 18 GaultMillau points.
Watch out - here comes Ana Roš, "Best Female Chef in the World" 2017 and international superstar. Her impressive résumé includes two Michelin stars and her own episode in the Netflix series "Chef's Table". The Slovenian power woman from Hiša Franko, one of the 30 best restaurants worldwide, conjures up the 4th course for The5.
Boasting 18 GaultMillau point, Rolf Fliegauf, formerly Europe's youngest 2-star chef and not infrequently described by critics as one of the greatest of his generation, provides the sweet finish in pink with an elaborate dessert creation. He is the founder and head chef of the Ecco restaurants in Ascona and St. Moritz.
