International Alpine
Food Contest

6 – 8 November 2026

Discover the best of the Alps! Dive into the world of traditional specialities and experience enjoyment like no other at the international market and food contest for regional products. Meet us in Stans in picturesque Central Switzerland in November 2026. You can look forward to tasting award-winning delicacies and exploring all the diversity the Alpine region has to offer. Together we preserve traditions, enjoy gourmet moments and shape a sustainable future for our regions. Join us and support the appreciation of local produce!

From 6 – 8 November 2026, we welcome you to the
CULINARIUM ALPINUM!

Food Contest

An expert jury will award medals to the best products in five categories.

to the Food Contest

Market

The Alpine regions showcase their culinary specialities at the CULINARIUM ALPINUM. Visitors gain an insight into the diversity of regional products and discover the treasures of Alpine heritage.

to the Market

From the Alps to the plate – successfully sustainable

Recipes for success for future-proof mountain farming, Alpine gastronomy and sustainable tourism

The Alpine region boasts a vast treasure trove of regional products and culinary traditions. It is of great importance to uphold, protect and nurture these traditions, as well as to promote sustainable development. Forum ALP’26 focuses on Alpine agriculture, gastronomy and tourism. In doing so, the forum aims to build bridges between key drivers of development in the Alpine regions and to further develop networks for stakeholders in the Alpine countries who are interested in cross-border dialogue and exchange.

to the Forum

‘I love the authentic flavour and culinary diversity of the Alps. In this 24kg piece of Alpsbrinz on my shoulders, I can smell and feel the flowery pastures of the original Swiss mountains.’

Lukas Kilcher
Director, AGRIDEA
Switzerland
‘Authentic regional products create identity and are a trump card for tourism.’

Thomas Egger
Former National Council member, Managing Director, Swiss Centre for Mountain Regions (SAB)
Switzerland
‘With a lot of heart and full conviction, we process precious herbs alongside our animals into nutritious and healthy culinary delights here in the central Swiss mountains. This also means life for our mountain population and care for our mountain environment.’

Ueli and Isabelle Schmitter
Berghof Brändlen and Bergwirtschaft Bannalp/NW
Switzerland
‘The variety of products from the Alps is often far more exotic than anything you can buy in supermarkets. We have to discover this diversity.’

Dominik Flammer
Nutrition researcher and author
Switzerland
‘The products from the region allow us to travel through flavour, cultures and time, and help us discover languages and regions through what’s different.’

Olivier Boillat
Agricultural Engineer, Fondation Rurale Interjurassienne
Switzerland
‘Culinary heritage is our roots, our memory and our future. It is supported by a farming family that guarantees our sustainable food and our values.’

Olivier Girardin
President of Culinary Heritage of Switzerland association
Switzerland
‘The culinary heritage of the Alps, of the seven countries, is the basis of a food tradition that is thousands of years old and recognised around the world. It deserves to be discovered through an international competition to create a community of Alpine gastronomy.’

Josef Zisyadis
Director, Great Sites of Taste and Swiss Week of Taste.
Switzerland
‘We are improving quality of life through various projects. The first international market and competition for regional Alpine products is a good example of this.’

Gasper Klec
Geographer, Director of Entwicklungsagentur Sora
Slovenia
‘Regional products are close to our hearts and represent the culinary diversity of the Swiss regions.’

Jasmine Said Bucher
Director, alpinavera
Switzerland
‘The Alpine region is an exceptionally diverse area with a high-quality wealth of culinary sensory experiences. I am convinced that Alpine culinary diversity can play a major role in the catering industry in the future if we have the courage to do so.’

Rebecca Clopath
Organic farm Taratsch
Switzerland